Brown Sugar Butternut Squash Scones

When we starting working out this recipe, the main goal was to use a GIANT butternut squash we picked up for $1 at the farmers market a week or two before.

We started by cutting it in half, making sure to save the bottom for another project (its easiest to peel the area you’ll be cutting through first). We peeled the skin off of the top half and ran it through the food processor to get nice shreds of squash to use for the scones (and still have a ton left over, don’t worry, we’ll use it later).

Brown Sugar Butternut Squash Scones

(Makes 8 scones)

(Approx. 45 mins)

2 cups (140g) flour

3 Tbsp white sugar
3 Tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup grated butternut squash
1/2 cup (1 stick) very cold unsalted butter
1/2 cup whipping cream
1 cup pumpkin spiced pumpkin seeds
1 large egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Icing Drizzle
1 cup powdered sugar
3 Tbsp whipping cream

Preheat the oven to 400 degrees.

Combine the flour, baking powder, salt and spices in a large, mixing bowl. For best results, you’ll want to sift and weigh out your flour to ensure you don’t use too much. More on that here. 

Next, add the butter. We mentioned that you want your butter very cold; we kept ours in the freezer for an hour or so before using it. You may want to grate your butter like we did so that everything comes together easier. Mix by hand, breaking up the butter as you mix until it becomes crumbly, almost resembling sand.

In a separate bowl, thoroughly mix the cream, egg and vanilla before introducing to the mixed dry ingredients. Use a spatula to mix together, not too much though, just enough to incorporate the liquid.

Add the grated squash and sugar and combine.

Turn it all out into a floured surface. Roll the dough into a ball and flatten out into a disk about 8 inches in diameter.

 

Use your sharpest knife and cut it into 8 pieces. The aim is to cut through without smushing the edges down. Pinched edges will keep these scones from puffing up properly and you don’t want that, do you?

Top with pumpkin seeds and pop them slices onto a parchment-lined baking sheet at least an inch apart and bake for 15-20 minutes or until lightly browned on top and golden brown on the bottom.

Let them cool and in the meantime, let’s mix up an icing with which to top.

Combine the powdered sugar and cream and whisk together until it becomes shiny and smooth.

Embrace your inner Jackson pollock and drizzle on that magic.
And with that, you’re done!!

Serve right away or bag them up and keep in the freezer for later.

These things are fluffy, crumbly and packed with flavor. Far better than our local cafes and much, much cheaper (we already had everything in our pantry and we’d wager you have most of it too).