These Butternut Squash Scones are crisp on the outside and soft in the center. A great accompaniment for soups and stews.
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
These Butternut Squash Scones are crisp on the outside and soft in the center.Print Rate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 1 dozen
- 2 3/4 cups all purpose flour
- 1/4 cup light brown sugar firmly packed
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp 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
- 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.
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.
Be sure to check out my Vanilla Butternut Squash Bisque recipe. It is fantastic with these scones!