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  • Summary

    When Autumn rolls around, it's time to make Pumpkin Scones for the farmers market here in Pound Ridge. I usually use canned pumpkin, but thought I might be able to achieve a similar product using cooked butternut squash. So I tried it. They came out pretty yummy. I am not a big fan of sage, so feel free to increase or decrease the amount. They do look very pretty decorated with the sage leaf on top, so don’t skip that step. You can always pluck it off. Keep in mind you will have to drain the cooked squash, as it contains a lot of liquid. You can do that the day before. This recipe is inspired by my pumpkin scone recipe, which is adapted from the recipe for Starbucks Pumpkin Scones here: http://www.food.com/recipe/Starbucks-Pumpkin-Scones-214051 - mrslarkin

    Ingredients

    • 2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)
    • 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 1/4 teaspoon ground cloves
    • Scant 1/4 teaspoon ground ginger
    • 2 teaspoons finely chopped fresh sage (optional)
    • 6 tablespoons cold unsalted butter, cut into small cubes
    • 1/2 cup butternut squash puree (see below for directions)
    • 1/3 cup heavy cream, plus more for brushing on top of scones
    • 1 large egg
    • 8 small sage leaves
    • Cinnamon drizzle, optional

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 194 % Daily Value *
    • Total Fat: 4 g 6.09%
    • Saturated Fat: 2 g 11.86%
    • Trans Fat: 0 g %
    • Cholesterol: 11 mg 3.73%
    • Sodium: 330 mg 13.77%
    • Calcium: 55 mg 5.53%
    • Potassium: 78 mg 2.23%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.79%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 36 g %
    • Dietary Fiber: 1 g 4.7%
    • Sugar: 10 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 22.06%
    • Vitamin C 3.88%
    • Vitamin D 1.56%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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