Yesterday we had squash scones for breakfast. I had leftover butternut squash and happened across my pumpkin scone recipe. Squash, whole wheat flour and not a lot of sugar make this a delicious tasty way to begin the day. A caution: If you've got, er, discerning children like mine, make sure to call these Pumpkin Scones, as the word "squash" suggests defilement to my particular eaters. The fine young gents devoured these scones.
Delicious "Pumpkin" Whole-Wheat Scones
Preheat oven to 400 degrees.
Mix in a large bowl:
1-1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. all-spice
A pinch of fresh nutmeg
Using a pastry blender, cut in:
1/2 cup (1 stick) chilled butter
Cut in butter pieces until the mixture resembles coarse crumbs.
Optional: Toss into the flour-butter mixture a small handful of dried cherries or cranberries.
In another bowl whisk together:
1 large egg
1/2 to 1-1/2 cup mashed butternut squash, pumpkin or sweet potato
Approximately 1/3 to 1/2 cup buttermilk (or more)
Note: The buttermilk is approximate because it depends on the amount and consistency of your vegetable. Fresh pumpkin has a very different consistency than canned pumpkin, squash has a lot less moisture than pumpkin, and sweet potatoes have a different texture, and so on.
Add wet ingredients to flour mixture and stir until flour mixture is just moist and can be patted into a ball. If your dough is too dry to make a ball, add a splash more buttermilk until the flour is just moistened and can be molded into a ball.
Turn out your dough onto a floured surface and knead gently until mostly smooth. Pat into a circle about 1 inch thick. Cut into 8 wedges and place wedges on an ungreased baking sheet. If desired, brush scone tops with milk and sprinkle each scone lightly with a pinch of sugar. Bake for 15 minutes or until golden-brown.
Mmmmmmmmmmmmmmmm. Squashy yummy golden goodness.