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Butternut Squash Scones

Course: Breakfast, Side Dish
Cuisine: American
Keyword: scones, butternut squash
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Calories: 188kcal
Author: Laureen King
These Butternut Squash Scones are crisp on the outside and soft in the center. 
Print Recipe


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


Calories: 188kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 289mg | Potassium: 187mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1445IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg