Description
Delightfully moist and flavorful scones infused with roasted butternut squash and warming spices, perfect for fall gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, cold and cubed
- 1 cup mashed roasted butternut squash
- 1/4 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (optional for glaze)
- 1–2 tsp milk (optional for glaze)
- Dash of cinnamon (optional for glaze)
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the mashed roasted butternut squash, milk, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Transfer the dough to a floured surface, pat it into a 1-inch thick round disk, and cut into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 20-22 minutes, until golden brown.
- Cool slightly on a wire rack, then for the glaze mix powdered sugar, milk, and cinnamon until smooth and drizzle over the warm scones.
Notes
For the best flakiness, use cold butter and do not overmix the dough.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: butternut squash scones, fall baking, cozy recipes, scones, autumn treats
