You will often find a bag of these scones in our freezer, ready to be baked for a delicious breakfast. If you do plan to freeze the scone dough, I recommend using them within two or three weeks or it will not be as moist on the inside.
Source: mrslarkin on Food52
Servings: 8
Ingredients:
2 cups (about 9 oz. or 255 grams) 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
Scant ¼ teaspoon ground cloves
Scant ¼ teaspoon ground ginger (optional)
2 teaspoons finely chopped fresh sage, plus 8 small whole sage leaves
6 tablespoons cold unsalted butter, cut into small cubes
1/2 cup butternut squash, pureed (see below for directions)
1/3 cup heavy cream, plus more for brushing on top of scones
1 large egg
Method:
For the butternut squash puree: Pierce a medium butternut squash all over with a fork or tip of a knife. Place on microwave-safe dish and cook on high for about ½ hour, turning every ten minutes or so, until soft and mushy. Cut squash down the middle. If it’s still hard in the middle, nuke it a little more. Scoop out seeds and pulp. Scoop out the soft squash, mash it a bit, and place in a mesh strainer over a bowl. Let drain for a couple hours, or overnight. You only need ½ cup of the puree for this recipe so you can use the rest to make soup or you can double the scone recipe.
In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and the chopped sage, and pulse to combine.
Add the butter, and pulse about 10 or so times making sure to retain some small pieces of butter. Transfer the flour mixture to a large mixing bowl. If you find that there are some really large butter lumps, simply mash them with the back of a fork.
In a large measuring cup, place the squash, egg and heavy cream. Mix well. Pour into flour mixture. Use a spatula or fork to fold the wet into the dry as you gradually turn the bowl. Keep up the folding motion till the dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape.
Transfer the dough ball to a floured board. Gently pat into a 6” circle. With a pastry scraper or large chef’s knife, cut into 8 triangles.
Preheat oven to 425 degrees F. Place scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Take the whole sage leaves, brush front and back with cream and place on tops of scones. Sprinkle tops of scones with sugar.
Bake for about 20 – 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. Eat them warm or let them cool before serving.
If you want to store them for later, instead of baking the scones place them on a wax paper-lined sheet pan after they are cut into pieces and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag.
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