Have you ever baked with butternut squash? Squash adds so much flavour and moistness to baked goods.

I had some leftover roasted butternut squash, so I decided to bake butternut squash scones. I’m thinking butternut is a good substitute for pumpkin. I pureed the squash and packed the mixture with all the warm spices – ground cinnamon, nutmeg, cloves and ginger. They are topped with a cinnamon glaze, coarse sugar and toasted pumpkin seeds. They turned out so well, with loads of flavour and the softest crumb. 

Here is The Rundown on How To Make Butternut Squash Scones

• Scones are very easy to put together. 
• It’s important to have your butter cubes and cold. 
• Combine the dry ingredients in one bowl. 
• Mix the wet ingredients in another bowl. 
• Mix the dry and wet ingredients together. 
• As the dough starts to come together, turn it out onto a floured surface. 
• Knead the dough. 
• Shape the dough into a disc. 
• Cut the disc into eight wedges. 
• Now it’s time to bake the scones. 

For the butternut squash – I used leftover roasted squash. Place the butternut squash in the blender and blend until smooth.

You can drizzle the scones with a glaze or leave them plain. 

Serve them warm for breakfast or with a cup of coffee in the afternoon. They are a delicious fall treat.

Print Pin

Butternut Squash Scones

Ingredients

• 2 ¼ cups all-purpose flour
• ¼ cup brown sugar, packed
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp kosher salt
• ½ cup butter, cold and cubed
• ½ cup + 2 tbsp butternut squash puree
• 1 large egg
• ⅓ cup milk of choice
• coarse sugar

Glaze

• 1 cup powdered sugar
• 2 tbsp milk
• ⅛ tsp cinnamon
• ¼ cup pumpkin seeds

Instructions

• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
• Cut the butter into the flour mixture with a pastry blender, until the mixture resembles coarse crumbs.
• In another bowl, whisk together butternut squash puree, egg and milk. Stir in the dry ingredients until just moistened.
• Preheat oven to 400°F.
• Turn the dough onto a floured surface and knead the dough.
• Pat the dough into an 8-inch circle and cut into 8 wedges.
• Place the wedges on a parchment lined baking sheet, 1-inch apart. Brush with 1 tablespoon milk and sprinkle with coarse sugar.
• Bake for 12-15 minutes until golden brown. Remove from oven and allow the scones to cool on a wire rack.
• While the scones are cooling, prepare the glaze by whisking together the powdered sugar, milk, and cinnamon.
• Once the scones are cooled, drizzle the glaze on the scones and sprinkle a few pumpkin seeds.