A couple of notes about this recipe: if you don’t feel like roasting your own squash by all means, substitute canned pumpkin. They will have a much stronger pumpkin flavor, but no less delicious. You will have some leftover squash puree which you can feed to your 8-month-old baby, or (if you don’t have one of those around) you can measure out into 3/4 cup portions and freeze so it will be ready when you want to make these scones again, and you will want to make these scones again. Also, you can make these up through step 6 and refrigerate them overnight. The next morning just brush, sprinkle and bake.
Finally there is a little butter trick in this recipe that can and should be used anytime you make biscuits, scones, or popovers. Instead of cutting the butter into the flour with a pastry cutter or knives, grate the butter through the large holes of a box grater. That way, you get thin shavings of butter in a flash. This is much easier to do if the butter is frozen, so keep a stick in your freezer if you do a lot of baking.
Acorn Squash Scones Recipe
Roasted acorn squash make these scones make a buttery perfect fall scone recipe.
- Yield: 8 Scones 1x
- 1 medium acorn squash
- 2 cups all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, frozen
- 1/2 cup plus 1 tablespoon milk
- 1 large egg yolk
- 1 tablespoon sanding sugar, or granulated sugar
- Heat oven to 300°F. Make several incisions on all sides of the squash then place on a baking sheet and bake until very soft and can be easily pierced with a fork, about 2 hours.
- Once cool enough to handle, Cut squash in half and remove seeds. Scoop out remaining flesh and place in the bowl of a food processor. Puree until very smooth, adding a couple tablespoons of water if necessary to get squash moving.
- Heat oven to 375°F and line a baking sheet with parchment paper. Combine flour, both sugars, baking powder, cinnamon, and salt in a large bowl; whisk until all lumps of brown sugar are gone.
- Place a box grater into the flour mixture and grate butter through the large holes as if it were cheese. Toss butter shavings into the flour until they are coated.
- Whisk together 3/4 cup of the squash puree and the 1/2 cup of milk in a small bowl, then pour squash mixture into flour mixture. Stir until evenly moistened (dough will be very dry).
- Scrape onto a lightly floured board and knead, just until dough comes together. Pat into a 1 1/2-inch thick round and cut into 8 wedges. Separate wedges and transfer to the prepared baking sheet, spacing about 1-inch apart.
- Beat egg yolk and remaining 1 tablespoon milk together and brush over scones. Sprinkle tops with sanding sugar and bake until flaky and golden brown, about 25-30 minutes. Transfer to a cooling rack; serve warm or cooled completely.