Butternut Squash Scones
These Butternut Squash Scones are crisp on the outside and soft in the center. They make a tasty accompaniment for soups and stews.
I made a batch of these to serve with my Vanilla Butternut Squash Bisque. This fantastic lunch combo is also is hearty enough for a dinner meal. Scones are a wonderful addition to afternoon tea or coffee. Serve with butter, jelly, cream cheese or clotted cream.
Butternut Squash Puree: The star ingredient of this recipe is the butternut squash puree. It adds moisture and a subtle sweetness to the dough. You can make your own puree by roasting or steaming butternut squash until tender and then blending it until smooth.
How to make butternut squash puree
- Cut a squash in half, and remove seeds. Rub with olive oil.
- Bake at 400° for 25-30 minutes. Cool completely.
- Scoop flesh from shell, discarding shell.
- Using a blender purée the squash until smooth.
- Transfer the purée to strainer. Set strainer over a bowl, and refrigerate until ready to use.
- Discard any strained juices.
More wonderful scone recipes to try:
Butternut Squash Scones
These Butternut Squash Scones are crisp on the outside and soft in the center.
Ingredients
- 2 3/4 cups all purpose flour
- 1/4 cup light brown sugar firmly packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold unsalted butter diced
- 1 large egg lightly beaten
- 3/4 cup butternut squash purée cooked
- 2/3 cup buttermilk
Instructions
- Preheat oven to 400° F
- Line a baking sheet with parchment paper.
- In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda, stirring well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal.
- In a small bowl, add egg, squash puree, and buttermilk.
- Add squash mixture to flour mixture, stirring just until dry ingredients are moistened.
- Turn mixture out onto a lightly floured surface. Knead dough for 10 turns. Roll dough to 1-inch thickness.
- Using an approximately 3-inch cutter, cut as many scones as possible.
- Place scones 2 inches apart on prepared baking sheet.
- Bake until golden brown, 15 to 20 minutes. Cool for 5 minutes.
Notes
For squash purée, cut a squash in half, and remove seeds. Rub with olive oil. Bake at 400° for 25-30 minutes. Cool completely. Scoop flesh from shell, discarding shell. Purée squash until smooth. Transfer purée to strainer. Set strainer over a bowl, and refrigerate until ready to use. Discard any strained juices.
Nutrition
Calories: 188kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 33mgSodium: 289mgPotassium: 187mgFiber: 1gSugar: 5gVitamin A: 1445IUVitamin C: 2mgCalcium: 69mgIron: 2mg
Tried this recipe?Let us know how it was!
Those look and sound just fabulous! I am looking forward to giving them a try!
Thanks Redawna, I must say it is the best scone recipe I’ve ever made.
These look divine Laureen!! Yum!!
Thanks Tara, I have been enjoying all your recipe post as well at http://noshingwiththenolands.com
Had leftover canned butternut squash to use up, and this recipe fit the bill. The scones are delicious, thank you for sharing your recipe.
Thank you Anna
Made these again today, but used some cubed Kombucha squash I had in the freezer. Equally delicious as the first time I made them. I could even see me using pumpkin purée in future batches. Definitely one of my go-to recipes from now on. 🙂