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    Home » Recipes » Recipes

    Butternut Squash Scones

    December 4, 2012 by Laureen King

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    These Butternut Squash Scones are crisp on the outside and soft in the center. A great accompaniment for soups and stews.
    butternut squash scones
    I made a batch of these Butternut Squash Scones to serve with my Vanilla Butternut Squash Bisque. A terrific lunch combo that is hearty enough for dinner. These scones also taste great with a pat of butter, jelly or cream cheese.

    Butternut Squash Scones

    Laureen King
    These Butternut Squash Scones are crisp on the outside and soft in the center. 
    4.10 from 22 votes
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    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Breakfast, Side Dish
    Cuisine American
    Servings 12
    Calories 188 kcal

    Ingredients
      

    • 2 ¾ cups all purpose flour
    • ¼ cup light brown sugar firmly packed
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • ¼ teaspoon baking soda
    • ⅓ cup cold unsalted butter diced
    • 1 large egg lightly beaten
    • ¾ cup butternut squash purée cooked
    • ⅔ cup buttermilk

    Instructions
     

    • Preheat oven to 400°
    • 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
    Keyword scones, butternut squash
    Tried this recipe?Let us know how it was!

    Be sure to check out my Vanilla Butternut Squash Bisque recipe. It is fantastic with these scones! Also appreciate if you try my recipe to drop back and give it a 5 star rating.

    Vanilla Butternut Squash Bisque

     

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    Reader Interactions

    Comments

    1. Redawna

      December 04, 2012 at 6:29 am

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

      Reply
      • Laureen King

        December 04, 2012 at 6:33 am

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

        Reply
    2. Tara

      January 28, 2013 at 8:24 pm

      These look divine Laureen!! Yum!!

      Reply
      • Laureen King

        January 29, 2013 at 12:01 am

        Thanks Tara, I have been enjoying all your recipe post as well at http://noshingwiththenolands.com

        Reply
    3. Anna

      January 22, 2018 at 12:34 pm

      5 stars
      Had leftover canned butternut squash to use up, and this recipe fit the bill. The scones are delicious, thank you for sharing your recipe.

      Reply
      • Laureen King

        January 22, 2018 at 7:41 pm

        Thank you Anna

        Reply
        • Anna

          February 10, 2018 at 9:58 am

          5 stars
          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. 🙂

          Reply

    Trackbacks

    1. Vanilla Butternut Squash Bisque | Art and the Kitchen says:
      February 1, 2015 at 10:09 am

      […] can bake the squash ahead of time and keep in the refrigerator until ready to use. I baked up some Butternut Squash Scones to serve with the bisque. Bake up some Butternut Squash Scones to serve […]

      Reply
    2. Tomato Soup with Roasted Garlic and Basil | Art and the Kitchen says:
      October 27, 2020 at 10:49 am

      […] Butternut Squash Scones would be great for dipping. […]

      Reply
    3. Instant Pot Butternut Squash Soup Recipe - An Edible Mosaic™ says:
      November 20, 2020 at 6:43 am

      […] Butternut Squash Scones […]

      Reply
    4. Gallery Chef says:
      September 23, 2022 at 3:40 pm

      […] 9. Butternut Squash Scones […]

      Reply

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