Butternut Squash Scones
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The following recipe and photography were provided by our partner, Megan Weimer of Meg and Matcha.
Although it’s typically used in autumn entrees and sides, butternut squash can also be delicious in baked goods! Take these seasonal scones as an example.
Crisp on the outside and soft on the inside, these indulgent pastries are made with butternut squash purée, just like pumpkin puree is used to make a pumpkin scone.
Flavored with an assortment of warm fall spices, these treats would be a unique addition to a weekend brunch, but would also make the perfect partner for a warm cup of coffee on a chilly afternoon!
Butternut Squash Scones
Cook time: 25min Prep time: 20min Total time: 45min
Servings: 8 Scones
Ingredients
- 2 cups (260 grams) all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. Heinen’s ground cinnamon
- 1/2 tsp. Heinen’s ground nutmeg
- 1/4 tsp. Heinen’s ground cloves
- 1/4 tsp. Heinen’s ground ginger
- 6 Tbsp. Heinen’s unsalted butter, cold and cut into cubes
- 1/3 cup Heinen’s brown sugar
- 1/2 cup butternut squash purée
- 1/3 cup Heinen’s whole milk
- 1 large egg
- Cane sugar, for sprinkling
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt and spices. Add the cold butter. Use a pastry cutter or large fork to mix the butter into the flour. The butter pieces should be pea sized.
- In a separate mixing bowl, combine the brown sugar, butternut squash puree, whole milk and egg. Mix until well combined.
- Pour the wet ingredients into the dry and gently fold until a dough comes together. It’s ok if a few dry patches remain.
- Remove the dough from the bowl and place it on a well-floured surface. Using your hands, pat the dough into a large circle. If the dough is too wet or sticky, add more flour and knead it in with your hands.
- Using a pastry scraper or large knife, cut the dough circle into 8 triangles.
- Place the scones on the prepared baking sheet. Brush with a little whole milk (optional) and sprinkle with cane sugar.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a scone comes out clean.
- Let the scones cool for about 10 minutes and enjoy!
