 | | Directions |
- Preheat oven to 425°F.
- Make sure squash is drained well, let sit on paper towel to absorb any moisture.
- Sift flour, baking powder, ginger, and cinnamon into a large bowl.
- Add in butter and mix with fork or pastry blender.
- Stir in sugar and squash.
- Stir in milk, 1 tablespoon at a time until you have soft dough. Combine all ingredients gently.
- Turn dough out onto floured surface. Press dough down until it's flattened out to about 1" thick, using hands.
- Using a knife or 2" diameter glass, cut out scones in triangles or circles.
- Place on parchment paper or silpat on baking sheet.
- Bake for 10-15 minutes or until well risen and golden brown.
- Serve warm.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: large baking sheet, large mixing bowl
Servings: 4
|  | | Ingredients | | - | | 1 1/2 cups leftover yellow squash, such as acorn or hubbard, mashed |
| - | | 2 cups flour - self-rising |
| - | | 2 tablespoons baking powder |
| - | | 1 1/2 teaspoons ground ginger |
| - | | 1/2 teaspoon cinnamon |
| - | | 4 tablespoons unsalted butter - cut up |
| - | | 2 tablespoons sugar |
| - | | 3 tablespoons milk - may need less |
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