I had a half of a butternut squash left over from a previous nights dinner...and I thought "Hmm..you can make pumpkin scones..why not squash scones??" After a few different searches on google, I came up with this recipe:
Squash and Ginger Scones
Time: 30 minutes preparation, 30 minutes baking
Serves: 10+ (yields 24 extra-large scones)
6 cups hard flour
3 cups flour
1 cup sugar
2 Tbsp powdered ginger
1 Tbsp salt
3 Tbsp baking powder
2 sticks butter, cold, cubed
1 lb cooked pureed squash
1 qt half-and-half
• Combine all dry ingredients in a large mixing bowl. Mix in the butter with a fork until it looks like breadcrumbs. Mix in squash and half-and-half. Roll out 1/2 inch thick. Cut into circles.
• Bake at 400°F 15-20 minutes on parchment paper or greased cookie sheet. Eat while warm.
Editor's Note: The sugar, butter, and half-and-half make this recipe a true "treat"in the sense that it's not low-fat—something you eat once in a while (not every day)!
Recipe created by Westtown School Baker, Suzie Dudas
Here is the link for the recipe. You may ask what "Hard" flour is...I did another google search to find out if I could substitute regular flour. Sounds like it is fine and won't affect the quality of the scones too much.
I made these this morning, but modified the recipe slightly based on what I had. I used 2.5 cups of regular flour, and 2 cups of whole wheat flour, skim milk instead of half and half, and replaced the butter with part margarine and part olive oil.
It's a huge recipe - I cut everything in half and it still made about 18 large scones! They were pretty good, though I think could have used a bit more ginger, and maybe some nutmeg or other spice as well. Turned out fluffy and yummy, but much lighter than scones usually are -that was probably due to my substitutions though.
Anyhoo...thought this was a good way to use up left-over squash if you have it :-)