Monday, December 3, 2012

Butternut Squash Scones

I made a batch of these scones to be enjoyed with my Vanilla-Butternut Squash Bisque. These scones are crisp on the outside and soft in the center. A great accompaniment to soups and stews, but also delicious served for breakfast with butter or jellies.

Butternut Squash Scones
by Laureen King from ArtandtheKitchen
Recipe from Tea Time Magazine
Prep Time: 30 minutes    Cook Time: 15 minutes    Makes: 1 dozen

  • 2¾ cups all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1/3 cup cold unsalted butter, diced
  • 1 large egg, lightly beaten
  • ¾ cup butternut squash purée*
  • 2/3 cup buttermilk
  1.  Preheat oven to 400°.
  2.  Line a baking sheet with parchment paper. 
  3.  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. 
  4. In a small bowl, add egg, squash puree, and buttermilk. Add squash mixture to flour mixture, stirring just until dry ingredients are moistened.
  5. 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.
  6. Bake until golden brown, 15 to 20 minutes. Cool for 5 minutes.
*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.  


  1. Those look and sound just fabulous! I am looking forward to giving them a try!

    1. Thanks Redawna, I must say it is the best scone recipe I've ever made.

  2. These look divine Laureen!! Yum!!

    1. Thanks Tara, I have been enjoying all your recipe post as well at