Butternut Sage Scones

Name: Butternut Sage Scones
Ingredients: 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 1/4 teaspoon ground cloves; Scant 1/4 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

15 ingredients

1 steps

Ingredients

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 1/4 teaspoon ground cloves
Scant 1/4 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

Directions

1

["When measuring flour, fluff with a whisk, scoop it up with a spoon, sprinkle it into the measuring cup, and sweep off the top with the flat edge of a knife or spatula. But when I make scones, I always weigh flour, and bypass all that extra work.", "FOR THE BUTTERNUT SQUASH: Pierce a medium butternut squash all over with a fork or tip of a knife. Place on microwave-safe dish and cook on high for about 1/2 hour, turning every ten minutes or so, until soft and mushy. Cut squash down the middle. If it's still hard in the middle, nuke it a little more. Scoop out seeds and pulp. Scoop out the soft squash, mash it a bit, and place in a mesh strainer over a bowl. Let drain for a couple hours, or overnight. Depending on the size of your butternut, you'll probably have extra squash, as this recipe only uses 1/2 cup. Make soup with the rest. Or double the scone recipe. And make a little less soup.", "FOR THE CINNAMON DRIZZLE: mix 1 cup confectioner's sugar with 1/2 teaspoon cinnamon. Add 2 tablespoons warm water. Stir until smooth. I always do this by sight, so if too loose, add more sugar. If too thick, add more water. If not cinnamon-y enough, add more cinnamon. It should be thick like corn syrup. Set aside.", "In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and the chopped sage, and pulse to combine.", "Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don't blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.", "In a large measuring cup, place the squash, egg and heavy cream. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It's a folding motion you're shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape.", "Transfer the dough ball to a floured board. Gently pat into a 6\" circle. With a pastry scraper or large chef's knife