Tuesday, November 24, 2015

Butternut Squash & Sage Scones

I'm getting this recipe in before the bell.

I made them yesterday and froze them for Thursday's feast.

I had some leftover roasted butternut squash, and sage is still alive in my garden, so this was the perfect idea.

I liked Marie's recipe for kale and squash savory scones, but I since am making Suzanne Goin's kale and date stuffing, I didn't want to overkill on the kale at the CARB FEST.......

This won a Food52's best scone award (they give out a lot of awards).

I didn't use a food processor, as Food52 recommends. I used my hands to mix the cold butter bits in with the flour.

The idea is not mixing with a spoon, but incorporating w/ a dinner fork.
The batter is sticky, but comes together easily. I kept wetting my hands while forming the dough.

I think bacon would be amazing in this recipe......next time.

Butternut Squash & Sage Scones: (adapted from Food52) makes 8 scones

2 cups all-purpose unbleached flour
6 tablespoons granulated sugar, plus more for sprinkling on top of scones
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into small cubes
1/2 cup butternut squash puree
1/3 cup heavy cream, plus more for brushing on top of scones
1 large egg
8 small sage leaves

For the roasted butternut squash: (you will only need 1/2 cup, so will have leftovers for toast or other recipes).

Slice squash in half, scoop out seeds.
Spread some coconut oil and kosher salt on the flesh.

Turn flesh side down on a parchment lined baking sheet.

Roast for 40 minutes in a 400F oven. Let completely cool, and flip over.

Then scoop out 1/2 cup of the squash for this recipe.
(Cooked squash freezes beautifully, btw).

Using your hands. Incorporate the flour with the cold cubes of butter by rubbing the butter in between your fingers to form a dough. You are just spreading the cold butter into the flour mixture.

Add in the spices, sugar, egg, squash and cream (and everything else, in case I am forgetting something).

Using a dinner fork, mix the ingredients together to form a nice dough.

Chill the dough for easier handling, or continue if you have no patience, like me.

Form the dough into a ball and flatten out onto a parchment paper lined baking sheet.

With a wet knife, score into 8 pieces of pie.

Brush with a little bit of heavy cream.

Place a fresh sage leaf into each section, and brush over the leaves w/ more cream.

Sprinkle the entire dough with sugar. Now you are ready to bake, or freeze up to this point.

I decided to bake them.

Bake in a preheated 400F oven for 20-25 minutes.

While still warm, run a knife around the cuts you made to separate into individual scones.

Let cool on a cooling rack a few minutes.

These were light and pillowy, and not too sweet.
Excellent served warm w/ butter! They freeze beautifully, and can be microwaved the next am if they are stale.

So good!

PS NJ readers, stay tuned for a great giveaway on the blog tomorrow. 2 VIP tickets to the Robert Irvine Live show at MPAC in Morristown for next week!


Proud Italian Cook said...

Oh wow I'm loving these! So much to do, so little time right now, but you can be sure I'll be making these very soon. xo Happy Thanksgiving friend!

Ciao Chow Linda said...

What a wonderful idea, and I love the sage leaves on the top. I have one small squash still left from my garden, and it's going into this recipe. Happy Thanksgiving.

Susan said...

Made these today but subbed pumpkin for butternut squash. Delish!