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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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword butternut squash, fall baking, scone
Prep Time 30 minutes
Cook Time 15 minutes
Servings 16 scones

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

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, cloves, ginger, and baking soda.
  2. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
  3. In another bowl, whisk together the eggs, butternut squash puree, and 1/2 cup of milk. Stir in the dry ingredients until just moistened.
  4. 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.
  5. Place the wedges one inch apart on two upgrades baking sheets. Brush with the remaining milk*.
  6. Baked at 400 degrees F for 12-15 minutes or until golden brown. Allow the scones to cool on a wire rack.
  7. 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.

Recipe 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.