Squash Scones Recipe

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The earthy flavor of squash gives these light and flaky scones a distinctive taste that goes so well with a number of savory accompaniments. Enjoy them with coffee or tea as a delicious alternative to sweet scones or serve them with an autumn harvest supper instead of the usual bread, rolls, or biscuits.
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  • 1 1/2 cups leftover yellow squash, such as acorn or hubbard, mashed
  • 2 cups flour - self-rising
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter - cut up
  • 2 tablespoons sugar
  • 3 tablespoons milk - may need less
Container: large baking sheet, large mixing bowl
20 mins
15 mins
35 mins
  • Preheat oven to 425°F.
  • Make sure squash is drained well, let sit on paper towel to absorb any moisture.
  • Sift flour, baking powder, ginger, and cinnamon into a large bowl.
  • Add in butter and mix with fork or pastry blender.
  • Stir in sugar and squash.
  • Stir in milk, 1 tablespoon at a time until you have soft dough. Combine all ingredients gently.
  • Turn dough out onto floured surface. Press dough down until it's flattened out to about 1" thick, using hands.
  • Using a knife or 2" diameter glass, cut out scones in triangles or circles.
  • Place on parchment paper or silpat on baking sheet.
  • Bake for 10-15 minutes or until well risen and golden brown.
  • Serve warm.
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