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Squash Scones Recipe

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This recipe for Squash Scones is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ teaspoon kosher salt
2 cups diced butternut squash
3 cups all-purpose flour
¼ cup sugar + more for sprinkling
1 Tbsp plus 1 tsp baking powder
¾ cup unsalted butter, cut into cube & chill
2 large eggs
¾ cup half-and-half
½ cup chopped white chocolate
Pinch of nutmeg
2 Tbsp heavy cream
Directions:
Directions:
Preheat the oven to 425°. Line a baking sheet with parchment paper.
Bring a medium saucepan of water to a boil, add some salt, and cook the squash for 3 minutes. Drain and cool. Reserve.
In a large bowl, whisk together the flour, sugar, baking powder, and the ¼ teaspoon salt. Add the butter and cut it into the flour with a pastry blender until it resembles cornmeal, but you also want to keep some of the butter in pea-sized pieces, which will create the flakiness in your scones. Fold in the cooled squash, white chocolate, and nutmeg.
In a small bowl, mix together the eggs and half and half. Add this mixture to the dry ingredients and mix to combine.
Turn the dough out onto a floured surface to do the gentle kneading. You are really just turning the dough over on itself; using a bench scraper is very handy to get this done without overworking the dough. Turn the dough 12 times.
Roll the dough into a log and cut it into 8 equal pieces. Place on the prepared baking sheet. Brush the top of the scones with the cream and sprinkle generously with sugar. Bake until set in the middle and golden, about 30 minutes. Allow to cool slightly before serving.

 

 

 

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