Squash Scones Recipe

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The earthy flavor of squash gives these light and flaky scones a distinctive taste that goes so well with a number of savory accompaniments. Enjoy them with coffee or tea as a delicious alternative to sweet scones or serve them with an autumn harvest supper instead of the usual bread, rolls, or biscuits.

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Servings:

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

Container:large baking sheet, large mixing bowl

Directions

PREP

20 mins

COOK

15 mins

READY IN

35 mins

Preheat oven to 425Â°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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