Butternut Squash Scones

Whether you serve them for breakfast or with tea in the afternoon, these Butternut Squash Scones are a delicious way to celebrate another beloved flavor of the fall season.

Butternut Squash Scones:

Yes, my friends, we are taking a break from pumpkin today and making butternut squash the star of the show with these Butternut Squash Scones.

I don’t know about you, but I LOVE me some butternut squash. It has long been among my favorite sides at Thanksgiving. You simply roast the squash with a bit of butter and then mash it with some brown sugar and a pinch of cinnamon. It’s a sweet side that pairs perfectly with all the savory foods on Turkey Day.

With warm thoughts of that side dish, I decided to create two dessert recipes using butternut squash puree: these Butternut Squash Scones and a Butternut Squash Pie. (That recipe is coming soon.)

Making butternut squash puree is simple. All you have to do is roast a butternut squash and then puree it. However, if you’re not comfortable with that, I found a great recipe tutorial here.

Once the butternut squash puree is prepared, you can use it in the same way you use pumpkin puree. Because, technically, both are squash, they are fairly interchangeable and will yield similar results in recipes.

How to Make Butternut Squash Scones:

With your butternut squash puree made, it’s time to assemble your scones.

In case you’ve never made scones, they are also quite easy to put together.

Start with two bowls. In one, combine the dry ingredients, and in the other, the wet ingredients. Then, mix the two together.

As the dough starts to come together, turn it out onto a floured surface. Then knead the dough about 10 times.

Split the dough in half and shape each half into two disks. Cut each of those disks into eight wedges. That’s it. Your scones are now ready for the oven.

I decided to make two different toppings for my butternut squash scones. One is coarse sugar; the other is a cinnamon glaze. You’re welcome to do both like I did or just go with your personal favorite. I’ve noted how to do each in the recipe below.

After that, your Butternut Squash Scones are ready to be enjoyed.

They are delicious as is, but I decided to also top them with a bit of my Cinnamon Maple Butter for an extra special treat. The combination is culinary perfection. I’ve been using this Cinnamon Maple Butter on everything. It’s that good! You can find the recipe here.

So what’s your opinion of butternut squash? Do you think that it measures up to pumpkin? I certainly had fun trying something new and am so pleased with the subtle difference in flavor. Bring on the butternut squash!

Looking for more fall sweets? Try these:

• Cinnamon Apple Cheesecake Bars
• Pumpkin Spice Latte Cookies
• Butter Pecan Cupcakes
• Pumpkin White Chocolate Bread Pudding
• Frosted Apple Cider Cookies

Butternut Squash Scones Recipe:

Butternut Squash Scones

Whether you serve them for breakfast or with tea in the afternoon, these Butternut Squash Scones are a delicious way to celebrate another beloved flavor of the fall season.

4.80 from 5 votes

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: butternut squash, fall baking, scone

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 scones

Calories: 351kcal

Ingredients

• 4 1/2 cups all-purpose flour
• 3/4 cup packed brown sugar
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 cup cold unsalted butter cubed
• 1 1/4 cups butternut squash puree
• 2 eggs
• 3/4 cup whole milk divided
• Coarse sugar optional

Glaze:

• 2 cups confectioners’ sugar
• 3-4 tablespoons whole milk
• 1/4 teaspoon cinnamon

Instructions

• In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, cloves, ginger, and baking soda.
• Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
• In another bowl, whisk together the eggs, butternut squash puree, and 1/2 cup of milk. Stir in the dry ingredients until just moistened.
• Turn the dough onto a floured surface. Knead the dough 10 times. Then, divide the dough in half and pat each half into an 8-inch circle. Cut each circle into 8 wedges.
• Place the wedges one inch apart on two upgrades baking sheets. Brush with the remaining milk*.
• Baked at 400 degrees F for 12-15 minutes or until golden brown. Allow the scones to cool on a wire rack.
• While the scones are cooling, prepare the glaze by whisking together the confectioners’ sugar, milk, and cinnamon. Add as much milk as needed to create a smooth glaze that can be drizzled on the scones.

Notes

*For a little variety, I sprinkled half of my scones with coarse sugar. I left the other ones bare and drizzled them with a cinnamon glaze after baking.

Nutrition

Calories: 351kcal | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 405mg | Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1570IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg