Description
Cozy Butternut Squash Scones For Fall
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup cold unsalted butter, grated or cubed
- 1 cup butternut squash puree
- 1/4 cup heavy cream or full-fat milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
Instructions
- If using fresh butternut squash, peel, dice, and roast at 400°F for 30 minutes until soft. Cool and mash into a smooth puree. Measure 1 cup.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk butternut squash puree, cream, egg, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir just until the dough comes together. Do not overmix.
- Turn dough out onto a lightly floured surface. Pat into an 8-inch circle about 1 inch thick.
- Cut into 8 wedges and place on a parchment-lined baking sheet.
- Bake at 400°F for 18–20 minutes until golden brown. Let cool completely.
- Whisk together powdered sugar and milk to make the glaze. Drizzle over the cooled scones.
- Let glaze set before serving.
Notes
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Feel free to add nuts or dried fruit for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: butternut squash, scones, fall baking, cozy recipes