You can watch me make these squash scones with my son, Charlie, on my show Zoë Bakes on Magnolia Network!
Servings: 8 scones
Ingredients
- 1/4 tsp kosher salt plus more for cooking water
- 2 cups (336g) butternut squash diced
- 3 cups (390g) all-purpose flour plus more for dusting
- 1/4 cup (50g) sugar plus more for sprinkling
- 1 tbsp plus 1 tsp baking powder
- 3/4 cup (170g) unsalted butter cut into cubes and chilled
- 2 large eggs
- 3/4 cup (180ml) half-and-half
- pinch nutmeg
- 1/2 cup white chocolate chopped (NOT coating chocolate)
- 2 tbsp heavy cream
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Bring a medium saucepan of water to a boil, add some salt, and cook the squash for 3 minutes. Drain and cool. Reserve.
- In a large bowl, whisk together the flour, sugar, baking powder, 1/4 teaspoon salt, and nutmeg. Add the butter and cut it into the flour with a pastry blender until it resembles cornmeal, but you also want to keep some of the butter in pea-sized pieces, which will create the flakiness in your scones. Fold in the cooled squash and chocolate.
- In a small bowl, mix together the eggs and half and half. Add this mixture to the dry ingredients and mix to combine.
- Turn the dough out onto a floured surface to do the gentle kneading. You are really just turning the dough over on itself; using a bench scraper is very handy to get this done without overworking the dough. Turn the dough 12 times.
- Roll the dough into a log and cut it into 8 equal pieces. Place on the prepared baking sheet. Brush the top of the scones with the cream and sprinkle generously with sugar. Bake until set in the middle and golden, about 30 minutes. Allow to cool on the pan before removing to a wire rack.
Tried this recipe?Let us know how it was!
See all of my scones recipes here!
These look so good and I didn’t want to mess them up so I followed the recipe exactly as written and they turn out perfect.
Hi Albertina,
Yay, I am so thrilled!
Zoë
When do you add the chocolate and the nutmeg that the recipe ingredients list but don’t account for in the instructions.
Hi Tina,
Thank you for pointing this out to me, I fixed the instructions to indicate when they are added.
Cheers, Zoë
I just made your scones today with my 3 year old granddaughter. The additional assistance proved to be a bit of a challenge! But she did well breaking the eggs and stirring the dry ingredients! Did you find that when you bake them, it sometimes takes less than 30minutes? Of my two pans, the lighter topped ones had burned bottoms and the darker topped ones did not burn on the bottom. I put them in the oven at the same time. I think I will try them again when I have a little less distraction! The flavor was so good. And I have plenty of butternut squash to make another batch soon… Thanks so much!!
Was pretty tasty, but a little wet to work with.
These are delicious! The sweetest part about them is the butternut squash. I did run into one problem. The squash was really wet and even after draining they threw off the consistency of the dough. I added more flour and they were ok but next time I will dry the squash on a towel first and add the wet mixture slower.
I would like to make these and I’m wondering about roasting rather than boiling the squash.