Butternut Sage Scones
- 2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)
- 6 tablespoons granulated sugar, plus more for sprinkling on top of scones
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- Scant ¼ teaspoon ground cloves
- Scant ¼ teaspoon ground ginger
- 2 teaspoons finely chopped fresh sage (optional)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup butternut squash puree (see below for directions)
- 1/3 cup heavy cream, plus more for brushing on top of scones
- 1 large egg
- 8 small sage leaves
- Cinnamon drizzle, optional
- This recipe is vegetarian
- Produce
- Butternut squash puree (1/2 cup)
- Ginger, ground (1/4 Scant teaspoon)
- Sage, fresh (2 teaspoons)
- Sage, small leaves (8)
- Cooking & Baking
- All-purpose unbleached flour (2 cups)
- Baking powder (1 tablespoon)
- Cinnamon, ground (1/2 teaspoon)
- Cinnamon drizzle (1)
- Cloves, ground (1/4 Scant teaspoon)
- Granulated sugar (6 tablespoons)
- Kosher salt (1/2 teaspoon)
- Nutmeg, fresh ground (1/2 teaspoon)
- Dairy
- Butter, unsalted (6 tablespoons)
- Heavy cream (1/3 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on food52.com
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Published October 27, 2010 (2 years ago).
7 people saved this recipe.
