It’s autumn and squashes are everywhere. I love pumpkin scones and decided to make my own. But instead of going the pumpkin-spice route, I used my favorite ravioli flavor squash/pumpkin and sage. I don’t like canned pumpkin much, so I steamed and mashed some acorn squash (my favorite of the squashes), though you could use any mashed squash or pumpkin. I had them for a breakfast with two classmates while we watched Beyoncé’s Lemonade.
Ingredients (Makes 8)
- 2 C Flour
- 2 T Brown Sugar
- 5 T Sugar
- Pinch of Salt
- 1 T Baking Powder
- 1 t Cinnamon
- 6 T Cold Cubed Butter
- ½ C Mashed Acorn Squash (or Similar)
- 3 T Heavy Cream
- 1 Heaping T Coarsely Chopped Sage
- 1 T Vanilla
- 1 Egg
- Preheat oven to 425°F/218°C.
- Mix the chopped sage and heavy cream in a microwavable mug. Microwave until hot, cover and let sit for 15 minutes. Then strain.
- Whisk together the flour, sugars, salt, baking powder, and cinnamon.
- Use your hands to squeeze the butter into the flour until combined in a mixture where the butter pieces are no bigger than peas.
- In another bowl mix the squash, infused cream, vanilla, and egg until fully combined.
- Combine the contents of the two bowls until you get a smooth dough.
- Use the dough to make a circle that is 7 inches (17.75 cm) across or half an inch (1.25 cm) high. Cut this into eight triangles.
- Place the triangles on a parchment paper on a baking sheet and place in the oven for 12-15 minutes until browned.
- After you take them out of the oven, cool them on a rack.
- Enjoy with good whipped honey (I used vanilla-bourbon flavored) and salted butter.