Butternut Squash and Ginger Scones
These squash scones are studded with candied ginger, and the brown-butter and squash glaze takes these pastries to the next level.
Ingredients
Scones:
2 cups all-purpose flour (or mix of AP flour and wholewheat pastry flour), plus extra for dusting
1/3 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. each dried ginger and cinnamon
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into pieces and chilled
1/2 cup candied ginger
2/3 cup winter squash puree (* see Suggestions)
1/3 cup buttermilk
1/2 tsp. vanilla
Glaze:
4 Tbsp. butter
1/4 cup squash puree
1/2 tsp. vanilla
3/4 to 1 cup powdered sugar
Fresh orange zest and sea salt for sprinkling (optional)
Directions
For Scones:
Preheat oven to 375 degrees. In a large bowl, sift together flour, brown sugar, baking powder, baking soda, spices, and salt. With a fork or pastry cutter or your hands (** see Suggestions), cut in cold butter and candied ginger until mixture is crumbly.
In a small bowl, whisk together squash puree, buttermilk and vanilla. Stir into flour mixture until barely incorporated. If your dough is still too crumbly and isn’t coming together, add a bit more puree or buttermilk—just don’t overwork the dough.
On a floured surface, press dough into a 1-inch thick rectangle and cut into 8 large or 16 small triangles. Place on a parchment-lined sheet pan and bake for 12 to 16 minutes, depending on size, until golden brown. Let cool on racks while you make the glaze.
For Glaze:
Melt butter in a small sauté pan over medium-low heat. Keep a close eye on it, but let it bubble and cook until it starts to turn a bit brown and smell nutty. Turn the heat way down and cook for another few seconds until browned (but don’t let it burn!). Immediately remove from heat and pour it into a small mixing bowl. Whisk in squash puree, vanilla, and 3/4 cup of the powdered sugar. If it’s too runny, add more powdered sugar 1 tablespoon at a time. You want it drizzle-able but not runny.
Once scones are completely cool, drizzle with glaze and sprinkle with fresh orange zest and/or sea salt if you wish.
Suggestions
* This recipe works with any kind of winter squash puree or even pie pumpkin puree, but I call them “butternut squash scones” because “winter squash scones” don’t sound nearly as appealing for some reason! To easily make these scones at any time of year, freeze 1 cup quantities of squash puree flat in zip top bags (use within 1 year).
** If using your hands, work the butter only until it begins to get soft, then chill the mixture for 5 minutes before resuming. You want the butter to remain cold so that it makes a crumbly mixture rather than a soft dough at this point.
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