Friday, October 20, 2006

Squash and Ginger scones

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)
Level: 3


Ingredients
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

Let's cook!
• 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 :-)

6 comments:

coramie said...

What I want to know...is ...how much is a "stick" of butter..1/2 cup, 1/4 cup, a pound?...what were your quantities of marg. and o/o?? Other than that, it looks amazing. I think I would like to make the original one on a Sunday morning when we have overnight guests....just to impress them!!
Thanks muchly!!

T. said...

No problem. I think a stick of butter is usually a half cup. Same as a stick of Margarine?? I did just kind of added margarine and oil till it seemed the right consistency.

T. said...

I just found this online:
1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams

Makes sense - here, when you buy a one lb block of butter, it comes in 4 "sticks" wrapped separately...I had forgotten that!

Simply Victoria said...

oooooh, they sound yummy. I actually have a couple squashes lying around. I bought them because I thought they'd look pretty in my autumn fruit bowl, but it occurs to me now that they should probably be eaten soon...

Mira-cle said...

We miss you guys too! Please come visit soon.

Love in Christ,
Mira

Mira-cle said...

We miss you guys too! Please come visit soon.

Love in Christ,
Mira