Butternut Sage Scones
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Author Notes: When Autumn rolls around, it's time to make Pumpkin Scones for the farmers market here in Pound Ridge. I usually use canned pumpkin, but thought I might be able to achieve a similar product using cooked butternut squash. So I tried it. They came out pretty yummy. I am not a big fan of sage, so feel free to increase or decrease the amount. They do look very pretty decorated with the sage leaf on top, so don’t skip that step. You can always pluck it off. Keep in mind you will have to drain the cooked squash, as it contains a lot of liquid. You can do that the day before. This recipe is inspired by my pumpkin scone recipe, which is adapted from the recipe for Starbucks Pumpkin Scones here: http://www.food.com/recipe/Starbucks-Pumpkin-Scones-214051 - mrslarkin - mrslarkin
Food52 Review: We've been lucky enough to taste the Scone Lady's goods firsthand (our former CTO Alain makes a point of jogging by her stand at the Pound Ridge Farmers Market on Sundays for scones and her aptly-named Crack Cookies) -- so we knew we had to try making them ourselves. Lo and behold, with mrslarkin's recipe, they come out just as delicious as the real thing -- incredibly moist, perfumed with sage and squash, and as sweet as you want them to be, depending on if you opt for the cinnamon drizzle. If you made these for breakfast, they wouldn't make it till lunch. - A&M - A&M
Serves 8
- 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
- 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 ½ 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 ½ 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 ½ 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, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
- OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
- Preheat oven to 425 degrees F. Place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Take the whole sage leaves, brush front and back with cream and place on tops of scones. Sprinkle tops of scones with sugar.
- Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. When cool, drizzle with cinnamon glaze.
- Slather with clotted cream and fig jam, if you feel like gilding the lily. But if not, these are pretty darn good with just plain ol’ butter, too. These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
- BAKING TIPS: Last but not least, I highly recommend you get an oven thermometer, if you don't have one already. The success of quick breads like this depend upon a really cranking hot oven, and if your oven fluctuates, like mine does, then you can adjust your oven temp accordingly. Mine always runs cooler, so I crank it up until the thermometer reads the temp I want. Also, if you are baking less than a full batch, double up on your baking sheets, which helps prevent scorched bottoms.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
- This recipe was entered in the contest for Your Best Butternut Squash
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about 1 month ago Sabine Gagnon
I feel so lucky to have stumbled upon this recipe! It's always a hit. Super delicious & moist. It's truly perfection. I've always used pure canned pumpkin instead of butternut because I have a TON of it and need to use it up and it comes out fabulous! I'll be making these for a long time coming. Thank you for the recipe!
3 months ago Jesper
Hi, Thanks for the great recipe. How much in grams would you say that 6 tablespoons of butter is?
4 months ago Franca
I've been looking at these for the better part of two years and finally got around to making them this week. My kitchen smelled heavenly as they were baking and the end result & taste was just lovely. Thank you Mrs. L
4 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, Franca! I'm so happy you enjoyed them.
8 months ago michelle.stierwaltcarroll
So yummy and my home smells fabulous. I am excited to make make and freeze these for quick and easy holiday breakfasts. I had leftover Williams Sonoma Butternut Squash Puree leftover and it worked great instead of making my own puree. Thanks for the wonderful recipe!
8 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, michelle. So glad you like these!
8 months ago michelle.stierwaltcarroll
So yummy and my home smells fabulous. I am excited to make make and freeze these for quick and easy holiday breakfasts. I had leftover Williams Sonoma Butternut Squash Puree leftover and it worked great instead of making my own puree. Thanks for the wonderful recipe!
over 1 year ago sugarmountaintreats
these were so tender and delicious. How do you think they would work with a brown butter-fried sage leaf on top? I suspect the brown butter flavor would complement the butternut squash nicely.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks you smt! I think the brown butter-fried sage leaf sounds very yummy. But I think the sage leaves might burn on top of the scones if the leaves have already been fried.
over 1 year ago calendargirl
mrslarkin, I use Clabber Girl baking powder and don't have the problem you describe with Rumford baking powder. Am about to mix up a late-night batch of pumpkin scones for the freezer so that we can have them on Thanksgiving morning... we absolutely adore these. Thanks and Happy Thanksgiving!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks for letting me know about Clabber Girl, calendargirl. I'm afraid to ever use Rumford again! You are welcome, and have a very happy Thanksgiving, too!
over 1 year ago Bevi
I made these last week, and were they ever wonderful! So flaky yet light. My husband was not sure he would like these (a sage and butternut squash scone was a little out of his comfort zone), but the next thing I knew he was out the door and so were 5 of the scones!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Bevi, thank you so much for letting me know! So very glad you enjoyed these.
over 1 year ago pamelalee
Thank you, mrslarkin, for a delicious scone recipe and your detailed instructions. I'm having some friends over for brunch on Saturday and mixed up a batch last night and froze them. This morning I popped one in the oven to test it: oh my, it was buttery and yummy. I think I'll serve them with cardamon pear butter.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, pamelalee!! So very glad you enjoyed these. The cardamom pear butter sounds super delicious. (i love cardamom.) Hope you have a lovely brunch!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi all, here's an update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Mumford's instead. After freezing solid, the Mumford scones did not rise at all when baking. So fyi, if you use Mumford's baking powder, bake the scones straightaway, and don't freeze.
over 1 year ago Burnt Offerings
I am a HUGE fan of the freeze and bake method for your scones, because it makes breakfast entertaining so much easier. I have a standing, monthly, meeting from 10-12 for the League of Women Voters at my house, and I think if I ever decided to NOT serve your scones - there would be mutiny. But I love making them the night before and tossing them in the oven before everyone arrives. Today's weather calls for pumpkin scones - so I'll adapt this for the canned pumpkin and everyone will be happy. I have some spiced pumpkin butter to serve with them.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you like these, BO! Pumpkin scones are awesome. Mmmm...spiced pumpkin butter, yummy! Have a great meeting!
P.S. my comment above should say "Rumford" not "Mumford." I wonder if anyone else has had the Rumford baking powder issue?
about 2 years ago Creativecookery
I am usually not such a big scone fan, but these I have to try! Yum!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hope you like them!! They're one of my favorite flavors.
over 2 years ago TheWimpyVegetarian
OMG these are without a doubt the best scones I've ever had!!! Not too sweet, not too much squash, just the right texture. I love them!! I took your advice to freeze the little guys solid b4 baking. Interesting note about the effect that has on the rise. They just came out of the oven, I wolfed down one, and may have to leave the house to prevent myself from eating the other 7 before dinner.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh I'm so happy to hear that, ChezSuzanne! I agree, it's pretty amazing how quickly they disappear - you'd better run! ;-)
over 2 years ago TheWimpyVegetarian
Too late...:-)
over 2 years ago gingerroot
Made these for breakfast on Thanksgiving morning and they were amazing. My non-squash eating daughter immediately devoured two in a row before I told her they were butternut squash. All she could do was grin. Thank you so much for a fantastic recipe!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, gingerroot!! So glad you guys enjoyed them.
over 2 years ago calendargirl
I made the pumpkin version of these for breakfast on Thanksgiving and they were tender and moist and just plain fabulous. Through a series of kitchen flukes not worth repeating, I ended up using half and half instead of heavy cream, and they were still spectacular. You have changed the way I think about scones, dear mrslarkin!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So very glad to hear that, calendargirl!! And good to know using half n half works, too! (and probably saves a few calories as well.)
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mrs L, do you make your pumpkin scones with the same ratio of ingredients and method, minus the sage leaves? I'd love to make pumpkin scones when my son is home later this week! Thank you so much. ;o)
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi AJ, yes, same ratio. I've found that pumpkin puree is less sweet than butternut squash, so I usually add an extra tablespoon of sugar when making pumpkin scones. P.S. The sage is very subtle and works well (and tastes great) with the pumpkin scones, too. Have a wonderful holiday!!
over 2 years ago MyCommunalTable
Congrats!
over 2 years ago Margy@hidethecheese
Congratulations, Mrs. Larkin! I love the idea of making these for breakfast for Thanksgiving or maybe the morning after.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So thankful for your kindness, everyone!!! Have a wonderful Thanksgiving, fellow food52ers. Let me know how these turn out for you, if you make them.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh scone queen, I am so happy for you!
over 2 years ago TasteFood
Congratulations on your win! I just steamed a butternut squash and was wondering what to do with the puree. Now I know!
over 2 years ago lapadia
Congrats on the Wildcard, mrslarkin!!
over 2 years ago Lizthechef
Congrats, Pepsi and all ;)
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yummmmmmmm!!! As a serious scone addict, I cannot wait to try these!!!!
over 2 years ago Stockout
I am so making these when I stop traveling. I bring scones to work everyday for my coffee. I will sometimes share if they ask nice. Somehow I think I will be making a double batch of these. Great recipe, congrats!
over 2 years ago thirschfeld
oh and BTW Sarah Shatz, that curl on the parchment paper, front and back, makes these beautiful scones, amazingly beautiful scones.
over 2 years ago healthierkitchen
congrats, mrslarkin!
over 2 years ago aliyaleekong
How beautiful! Congratulations on a fantastic recipe!
over 2 years ago thirschfeld
I don't know, was it a Pepsi in a glass bottle. Just kidding. Yooo Hooo mrslarkin. So happy for you.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow, this is my lucky day!!! I also won a bottle of Pepsi at the supermarket this morning! This is wayyyy better!! Thank you all for your very kind comments. And now, I dub thee all “Sconers.”
over 2 years ago mariaraynal
What a fabulous recipe -- congrats on a well-deserved Wildcard!
over 2 years ago Jaynerly
Yay! Congratulations on the wild card win! They look delicious!
over 2 years ago dymnyno
Congrats!!! You deserve the prize!!!
over 2 years ago gingerroot
Woo-hoo!! I am so thrilled these got the Wildcard!!
over 2 years ago Rivka
add me to the list -- making these tonight. congrats!
over 2 years ago TheWimpyVegetarian
Yaaahhhh!!!! Congrats on your wildcard win!! I'm making these this weekend!
over 2 years ago Midge
Yay mrslarkin! So well-deserved.
over 2 years ago wanderash
congrats! these look fabulous! a great wildcard win!
over 2 years ago Sagegreen
Congrats! These are really super!!!
over 2 years ago WinnieAb
Yay Mrs L.! These sound absolutely fantastic and I have everything in the house to make them...yay!
over 2 years ago monkeymom
congrats sconelady! Thanks for sharing your scone secrets with us!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Hooray! Congratulations! I can't wait until nannydeb makes me some! :-)
over 2 years ago cheese1227
Congrats MrsLarkin!!
over 2 years ago nannydeb
Yay mrslarkin! Everyone that I shared these with LOVED them!
over 2 years ago lastnightsdinner
I do love a good savory scone - saved and will have to try soon!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Excellent! Let me know how it turns out! You can reduce the sugar, too, should you want to pump up the savoriness. I once forgot sugar altogether - called it a pumpkin biscuit!
over 2 years ago lastnightsdinner
Yay - congrats on your wildcard win!
over 2 years ago calendargirl
mrslarkin, your baking tips are much appreciated! I will use your freezing trick and double baking pans to prevent scorched bottoms (very smart, that one!). thanks so much for sharing the wisdom of your experience.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, you are very welcome, calendargirl! Have a nice weekend!
over 2 years ago AlainB
These look great! I'll be jogging by on Sunday to pick them up... :)
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks! I should be jogging with you, what with all the rigorous "quality control" I must go through on a regular basis.
over 2 years ago JoanG
I just made these tonight with a different winter squash puree. They are absolutely delicious! Myhusband hates pumpkin pie and pumpkin bread but thought they were great. He espcially liked the cinnamon glaze.
Thanks so much this recipe~!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay, JoanG! I am so thrilled to hear that you and your husband liked these! You are very welcome!!
over 2 years ago nannydeb
I made these over the weekend and froze them per instructions. I baked one (just one...) for breakfast this morning and it was fabulous! Thanks for sharing your scone secrets with us Sconelady!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I am so HAPPY you liked it, nannydeb!! You are so very welcome!
over 2 years ago dymnyno
I am afraid that if I make these I will eat too many of them!!!! Very creative manipulation of your forte', sconelady!! I wish you were at the St Helena Farmers' Market.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Mary! Wish I were at the SHFM too!
over 2 years ago lapadia
Beautiful, mrslarkin! Was reading about sugared or candied sage leaves, they would be wonderful placed on top of these too!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks lapadia! Oh candied sage leaves would be very nice! Even on top of a pumpkin cupcake maybe!
over 2 years ago Sagegreen
Totally yum!
over 2 years ago TheWimpyVegetarian
I love sage - so I'm going to have to try candying them! And sign me up for another Food52er who would love to come visit every weekend and eat scones with you. I could be Sconegranny!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Sure! You could be part of my Scone Posse, or as I like to lovingly call them, The Sconers.
over 2 years ago TheWimpyVegetarian
I love it! Go Sconers!!
over 2 years ago gingerroot
These are beauties and I bet they are scrumptious! I have a weakness for scones and if my in-laws still lived in Pound Ridge, you could bet I'd be visiting you every weekend!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks gingerroot! Wish I could have all my food52 friends come visit, & eat scones with me!
over 2 years ago fortheloveofyum
This is a beautiful recipe. I wish I could have one!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow, thank u ftloy. Your wish could be granted if u live near pound ridge. :)
over 2 years ago TheWimpyVegetarian
WOW!!! These look amazing! I love everything about them, including the sage. And I love the freezing trick! I'm absolutely making these and am not waiting for Thanksgiving...that's way too long to wait.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks so much, ChezSuzanne! The freezing trick is amazing. I think it makes a big difference.
over 2 years ago SallyCan
Nice. Like the freezing trick.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, SallyCan.
over 2 years ago Lizthechef
I have the same opinion re sage, but it is a nice combo with the squash. Your scones look perfectly delicious!!!!!!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks Liz! Hope you are feeling better!
over 2 years ago Midge
These look totally scrumptious Mrs. Larkin!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much, Midge!
over 2 years ago TiggyBee
I love these! You've made magic here.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you, TiggyBee!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Oh, Sconewoman, you are the queen!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, my goodness! Thank you, drbabs!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
These look great - do you put them straight from the freezer to the oven?
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks! And, yes, just pop 'em frozen on the baking sheet. I read somewhere on the King Arthur site that baking them off frozen produces a higher rise due to the butter creating pockets of air, yadda yadda.
over 2 years ago nannydeb
I bet these are tasty! How do you make the cinnamon drizzle?
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yes, they are! I ate way too many. I seem to be lacking in the self control department. See step 3 for drizzle.
over 2 years ago cheese1227
Ohhh, for Thanksgiving day breakfast.....
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yessssssssss.....