13 Teatime Holidays
Butternut Squash Scones
Makes 161 small butternut squash
(approximately 1 pound)
2 cups all-purpose fl our
¼ cup plus 2 tablespoons granulated
sugar
1 tablespoon baking powder
1 tablespoon chopped fresh sage
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup cold unsalted butter, cubed
¼ cup plus 1 tablespoon heavy
whipping cream, divided
1 large egg
2 tablespoons cane sugar
- Preheat oven to 400°. Line a rimmed
baking sheet with foil.
- Using a sharp knife, cut squash in
half lengthwise. Using a spoon, scoop
out and discard seeds. Place squash
halves, cut sides down, on prepared
baking sheet. Pierce top side of
squash several times with a fork.- Bake until squash is tender, 35 to 40
minutes. Let cool for 10 minutes. Peel
and discard skin from squash. - In a large bowl, mash squash pulp
with a fork until smooth. Cover and
refrigerate until chilled, approximately
30 minutes. - Line another rimmed baking sheet
with parchment paper. - In the work bowl of a food proces-
sor, pulse together fl our, granulated
sugar, baking powder, sage, salt,
and cinnamon until combined. Add
cold butter, pulsing until it resembles
coarse crumbs. Transfer mixture to
a large bowl. Add squash and ¼ cup
cream, stirring until a dough forms.- Turn out dough onto a lightly
fl oured surface, and gently knead
5 to 7 times. Using a rolling pin, roll
out dough to a ¾-inch thickness.
Using a 2-inch fl uted round cutter, cut
16 scones from dough, rerolling scraps
as necessary. Place scones 2 inches
apart on prepared baking sheet. Place
baking sheet in freezer for 10 minutes. - In a small bowl, whisk together egg
and remaining 1 tablespoon cream.
Brush tops of scones with egg mix-
ture, and sprinkle with cane sugar. - Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
15 to 18 minutes. Serve warm.
RECOMMENDED CONDIMENT:
Devonshire Cream