by mrslarkin
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Expand2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur) Ask a question about this ingredient
6 tablespoons granulated sugar, plus more for sprinkling on top of scones Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon fresh ground nutmeg Ask a question about this ingredient
Scant ¼ teaspoon ground cloves Ask a question about this ingredient
Scant ¼ teaspoon ground ginger Ask a question about this ingredient
2 teaspoons finely chopped fresh sage (optional) Ask a question about this ingredient
6 tablespoons cold unsalted butter, cut into small cubes Ask a question about this ingredient
1/2 cup butternut squash puree (see below for directions) Ask a question about this ingredient
1/3 cup heavy cream, plus more for brushing on top of scones Ask a question about this ingredient
1 large egg Ask a question about this ingredient
8 small sage leaves Ask a question about this ingredient
Cinnamon drizzle, optional Ask a question about this ingredient
When measuring flour, fluff with a whisk, scoop it up with a spoon, sprinkle it into the measuring cup, and sweep off the top with the flat edge of a knife or spatula. But when I make scones, I always weigh flour, and bypass all that extra work.
Ask a question about this stepFOR THE BUTTERNUT SQUASH: 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. Depending on the size of your butternut, you’ll probably have extra squash, as this recipe only uses ½ cup. Make soup with the rest. Or double the scone recipe. And make a little less soup.
Ask a question about this stepFOR THE CINNAMON DRIZZLE: mix 1 cup confectioner’s sugar with ½ teaspoon cinnamon. Add 2 tablespoons warm water. Stir until smooth. I always do this by sight, so if too loose, add more sugar. If too thick, add more water. If not cinnamon-y enough, add more cinnamon. It should be thick like corn syrup. Set aside.
Ask a question about this stepIn the bowl of a food processor fitted with the chopping blade, place the dry ingredients and the chopped sage, and pulse to combine.
Ask a question about this stepAdd the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
Ask a question about this stepIn a large measuring cup, place the squash, egg and heavy cream. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape.
Ask a question about this stepTransfer 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. I use a pie marker to score the top of the dough circle and use the lines as a guide.
Ask a question about this stepOPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
Ask a question about this stepPreheat oven to 425 degrees F. Place frozen 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.
Ask a question about this stepBake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. When cool, drizzle with cinnamon glaze.
Ask a question about this stepSlather with clotted cream and fig jam, if you feel like gilding the lily. But if not, these are pretty darn good with just plain ol’ butter, too. These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
Ask a question about this stepBAKING TIPS: Last but not least, I highly recommend you get an oven thermometer, if you don't have one already. The success of quick breads like this depend upon a really cranking hot oven, and if your oven fluctuates, like mine does, then you can adjust your oven temp accordingly. Mine always runs cooler, so I crank it up until the thermometer reads the temp I want. Also, if you are baking less than a full batch, double up on your baking sheets, which helps prevent scorched bottoms.
Ask a question about this stepThanks you smt! I think the brown butter-fried sage leaf sounds very yummy. But I think the sage leaves might burn on top of the scones if the leaves have already been fried.
mrslarkin, I use Clabber Girl baking powder and don't have the problem you describe with Rumford baking powder. Am about to mix up a late-night batch of pumpkin scones for the freezer so that we can have them on Thanksgiving morning... we absolutely adore these. Thanks and Happy Thanksgiving!
Thanks for letting me know about Clabber Girl, calendargirl. I'm afraid to ever use Rumford again! You are welcome, and have a very happy Thanksgiving, too!
I made these last week, and were they ever wonderful! So flaky yet light. My husband was not sure he would like these (a sage and butternut squash scone was a little out of his comfort zone), but the next thing I knew he was out the door and so were 5 of the scones!
Bevi, thank you so much for letting me know! So very glad you enjoyed these.
Thank you, mrslarkin, for a delicious scone recipe and your detailed instructions. I'm having some friends over for brunch on Saturday and mixed up a batch last night and froze them. This morning I popped one in the oven to test it: oh my, it was buttery and yummy. I think I'll serve them with cardamon pear butter.
You're welcome, pamelalee!! So very glad you enjoyed these. The cardamom pear butter sounds super delicious. (i love cardamom.) Hope you have a lovely brunch!
Hi all, here's an update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Mumford's instead. After freezing solid, the Mumford scones did not rise at all when baking. So fyi, if you use Mumford's baking powder, bake the scones straightaway, and don't freeze.
I am a HUGE fan of the freeze and bake method for your scones, because it makes breakfast entertaining so much easier. I have a standing, monthly, meeting from 10-12 for the League of Women Voters at my house, and I think if I ever decided to NOT serve your scones - there would be mutiny. But I love making them the night before and tossing them in the oven before everyone arrives. Today's weather calls for pumpkin scones - so I'll adapt this for the canned pumpkin and everyone will be happy. I have some spiced pumpkin butter to serve with them.
So glad you like these, BO! Pumpkin scones are awesome. Mmmm...spiced pumpkin butter, yummy! Have a great meeting!
P.S. my comment above should say "Rumford" not "Mumford." I wonder if anyone else has had the Rumford baking powder issue?
I am usually not such a big scone fan, but these I have to try! Yum!
OMG these are without a doubt the best scones I've ever had!!! Not too sweet, not too much squash, just the right texture. I love them!! I took your advice to freeze the little guys solid b4 baking. Interesting note about the effect that has on the rise. They just came out of the oven, I wolfed down one, and may have to leave the house to prevent myself from eating the other 7 before dinner.
oh I'm so happy to hear that, ChezSuzanne! I agree, it's pretty amazing how quickly they disappear - you'd better run! ;-)
Too late...:-)
Made these for breakfast on Thanksgiving morning and they were amazing. My non-squash eating daughter immediately devoured two in a row before I told her they were butternut squash. All she could do was grin. Thank you so much for a fantastic recipe!!
I made the pumpkin version of these for breakfast on Thanksgiving and they were tender and moist and just plain fabulous. Through a series of kitchen flukes not worth repeating, I ended up using half and half instead of heavy cream, and they were still spectacular. You have changed the way I think about scones, dear mrslarkin!
So very glad to hear that, calendargirl!! And good to know using half n half works, too! (and probably saves a few calories as well.)
Mrs L, do you make your pumpkin scones with the same ratio of ingredients and method, minus the sage leaves? I'd love to make pumpkin scones when my son is home later this week! Thank you so much. ;o)
Hi AJ, yes, same ratio. I've found that pumpkin puree is less sweet than butternut squash, so I usually add an extra tablespoon of sugar when making pumpkin scones. P.S. The sage is very subtle and works well (and tastes great) with the pumpkin scones, too. Have a wonderful holiday!!
Congrats!
Congratulations, Mrs. Larkin! I love the idea of making these for breakfast for Thanksgiving or maybe the morning after.
So thankful for your kindness, everyone!!! Have a wonderful Thanksgiving, fellow food52ers. Let me know how these turn out for you, if you make them.
Congratulations on your win! I just steamed a butternut squash and was wondering what to do with the puree. Now I know!
Congrats, Pepsi and all ;)
Yummmmmmmm!!! As a serious scone addict, I cannot wait to try these!!!!
I am so making these when I stop traveling. I bring scones to work everyday for my coffee. I will sometimes share if they ask nice. Somehow I think I will be making a double batch of these. Great recipe, congrats!
oh and BTW Sarah Shatz, that curl on the parchment paper, front and back, makes these beautiful scones, amazingly beautiful scones.
congrats, mrslarkin!
How beautiful! Congratulations on a fantastic recipe!
I don't know, was it a Pepsi in a glass bottle. Just kidding. Yooo Hooo mrslarkin. So happy for you.
Wow, this is my lucky day!!! I also won a bottle of Pepsi at the supermarket this morning! This is wayyyy better!! Thank you all for your very kind comments. And now, I dub thee all “Sconers.”
What a fabulous recipe -- congrats on a well-deserved Wildcard!
Yay! Congratulations on the wild card win! They look delicious!
Woo-hoo!! I am so thrilled these got the Wildcard!!
Yaaahhhh!!!! Congrats on your wildcard win!! I'm making these this weekend!
Yay Mrs L.! These sound absolutely fantastic and I have everything in the house to make them...yay!
congrats sconelady! Thanks for sharing your scone secrets with us!
Hooray! Congratulations! I can't wait until nannydeb makes me some! :-)
Congrats MrsLarkin!!
I do love a good savory scone - saved and will have to try soon!
Excellent! Let me know how it turns out! You can reduce the sugar, too, should you want to pump up the savoriness. I once forgot sugar altogether - called it a pumpkin biscuit!
Yay - congrats on your wildcard win!
mrslarkin, your baking tips are much appreciated! I will use your freezing trick and double baking pans to prevent scorched bottoms (very smart, that one!). thanks so much for sharing the wisdom of your experience.
These look great! I'll be jogging by on Sunday to pick them up... :)
Thanks! I should be jogging with you, what with all the rigorous "quality control" I must go through on a regular basis.
I just made these tonight with a different winter squash puree. They are absolutely delicious! Myhusband hates pumpkin pie and pumpkin bread but thought they were great. He espcially liked the cinnamon glaze.
Thanks so much this recipe~!
Yay, JoanG! I am so thrilled to hear that you and your husband liked these! You are very welcome!!
I made these over the weekend and froze them per instructions. I baked one (just one...) for breakfast this morning and it was fabulous! Thanks for sharing your scone secrets with us Sconelady!
I am so HAPPY you liked it, nannydeb!! You are so very welcome!
I am afraid that if I make these I will eat too many of them!!!! Very creative manipulation of your forte', sconelady!! I wish you were at the St Helena Farmers' Market.
Beautiful, mrslarkin! Was reading about sugared or candied sage leaves, they would be wonderful placed on top of these too!
Thanks lapadia! Oh candied sage leaves would be very nice! Even on top of a pumpkin cupcake maybe!
I love sage - so I'm going to have to try candying them! And sign me up for another Food52er who would love to come visit every weekend and eat scones with you. I could be Sconegranny!
Sure! You could be part of my Scone Posse, or as I like to lovingly call them, The Sconers.
I love it! Go Sconers!!
These are beauties and I bet they are scrumptious! I have a weakness for scones and if my in-laws still lived in Pound Ridge, you could bet I'd be visiting you every weekend!
Thanks gingerroot! Wish I could have all my food52 friends come visit, & eat scones with me!
This is a beautiful recipe. I wish I could have one!
Wow, thank u ftloy. Your wish could be granted if u live near pound ridge. :)
WOW!!! These look amazing! I love everything about them, including the sage. And I love the freezing trick! I'm absolutely making these and am not waiting for Thanksgiving...that's way too long to wait.
Thanks so much, ChezSuzanne! The freezing trick is amazing. I think it makes a big difference.
I have the same opinion re sage, but it is a nice combo with the squash. Your scones look perfectly delicious!!!!!!!
These look great - do you put them straight from the freezer to the oven?
Thanks! And, yes, just pop 'em frozen on the baking sheet. I read somewhere on the King Arthur site that baking them off frozen produces a higher rise due to the butter creating pockets of air, yadda yadda.
yes, they are! I ate way too many. I seem to be lacking in the self control department. See step 3 for drizzle.
Ohhh, for Thanksgiving day breakfast.....
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these were so tender and delicious. How do you think they would work with a brown butter-fried sage leaf on top? I suspect the brown butter flavor would complement the butternut squash nicely.