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Butternut Squash Scones

Delightful scones infused with the earthy sweetness of butternut squash and warm spices, perfect for cozy breakfasts or holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base of the scone, providing the structure needed for a perfect rise.
  • 1/4 cup brown sugar Adds a lovely depth of sweetness while enhancing the nutty flavors.
  • 1 tbsp baking powder Essential for leavening, helping the scones to achieve a light, fluffy texture.
  • 1 tsp ground cinnamon Infuses the scones with a warm, comforting aroma that evokes fall.
  • 1/2 tsp kosher salt Balances the sweetness and enhances overall flavor.
  • 1/4 tsp ground nutmeg Adds a distinctive warm spice flavor that complements the squash.
  • 1/4 tsp ground cloves Provides an earthy warmth that adds complexity to the scone dough.
  • 1/4 tsp ground ginger Contributes a subtle spiciness that elevates the flavor profile.
  • 1/2 tsp baking soda Works alongside baking powder for optimal leavening power.
Wet Ingredients
  • 1/2 cup cold unsalted butter Creates flakiness and richness by creating layers in the dough.
  • 1 cup butternut squash puree Adds moisture and a natural sweetness.
  • 1 large egg Binds the ingredients while contributing richness.
  • 1/2 cup whole milk Adds creaminess and helps achieve a smooth dough texture.
For the Glaze
  • 1 cup confectioners sugar Used in the glaze for a smooth, sweet drizzle.
  • 1 tbsp milk To adjust the glaze consistency.
  • 1/2 tsp cinnamon Enhances the sweetness with warm spice notes.
  • 2 tbsp coarse sugar Optional topping that adds a delightful crunch.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare two greased baking sheets.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, cloves, ginger, and baking soda until well blended.
  3. Use a pastry blender to cut in the cold, cubed butter until the mixture looks like coarse crumbs.
  4. In another bowl, whisk together the egg, butternut squash puree, and half a cup of milk until smooth.
  5. Stir the egg and squash mixture into the dry ingredients until just moistened, being careful not to overmix.
  6. Turn the dough out onto a floured surface, knead gently about ten times, then divide into two 8-inch circles and cut each circle into 8 wedges.
Baking
  1. Arrange the scone wedges one inch apart on the greased baking sheets and brush the tops with the remaining milk.
  2. Bake in the preheated oven for 12-15 minutes, or until golden brown and fragrant.
  3. Allow the scones to cool on a wire rack.
Glaze
  1. While the scones are cooling, whisk together confectioners sugar, additional milk, and cinnamon until smooth.

Notes

For best results, use cold butter and avoid overworking the dough. Let the dough rest in the fridge for 30 minutes before cutting to enhance texture.