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Warm Cozy Butternut Squash Scones For Fall

Heavenly Warm Cozy Butternut Squash Scones for Fall Bliss

Delightful Warm Cozy Butternut Squash Scones that embody the essence of fall. Soft, flaky, and perfectly spiced for a comforting treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 scones
Calories 200 kcal

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Pastry cutter
  • Baking Sheet
  • Parchment Paper

Ingredients
  

For the Scone Dough

  • 2 cups all-purpose flour or 1:1 gluten-free flour mix
  • 1/2 cup brown sugar or coconut sugar
  • 1 tbsp baking powder ensure it's fresh
  • 1 tsp baking soda works with baking powder
  • 1/2 tsp salt balances sweetness
  • 1 tsp ground cinnamon or pumpkin spice mix
  • 1/4 tsp ground nutmeg or omit if unavailable
  • 1/2 tsp ground ginger fresh can be used
  • 1/2 cup cold unsalted butter keep very cold
  • 1 cup butternut squash puree or pumpkin puree
  • 1/2 cup heavy cream or full-fat milk, almond/coconut milk for dairy-free
  • 1 large egg or a flax egg for vegan option
  • 1 tsp vanilla extract

For the Sweet Glaze

  • 1 cup powdered sugar add cocoa powder for chocolate version
  • 2 tbsp milk adjust for consistency

Instructions
 

Steps

  • Roast peeled and diced butternut squash at 400°F for 30 minutes until tender and slightly caramelized. Cool and mash to yield 1 cup of puree for a delicious base.
  • In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
  • Incorporate the cold unsalted butter into the dry mixture by using a pastry cutter or your fingers until the texture resembles coarse crumbs.
  • In a separate bowl, whisk together the butternut squash puree, heavy cream, large egg, and vanilla extract until smooth and creamy.
  • Gently fold the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix.
  • Turn the dough out onto a floured surface. Pat into an 8-inch circle, about 1-inch thick, and cut into 8 wedges.
  • Transfer the scone wedges to a parchment-lined baking sheet. Bake at 400°F for 18-20 minutes until golden brown.
  • Let the scones cool completely on a wire rack. Once cooled, drizzle them with the sweet glaze made from powdered sugar and milk.

Notes

Store leftovers in an airtight container for up to two days, or freeze for longer storage.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword baking, Butternut Squash, cozy, Fall, scones, Vegetarian
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