Bake
Butternut Sage Scones
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134 Reviews
laran
October 3, 2023
I had half and half and butternut squash I wanted to use up and this recipe seemed just right. I replaced 1/2 cup white flour with whole wheat pastry and used 1/2 cup half and half rather than the heavy cream. I am reducing sugar so used only 1 Tsp brown sugar. Also, I went lighter on the spices, using just 1/16 tsp nutmeg and cloves. I skipped the sage. They were light and delicious, perfect for a fall dinner.
Macheese
October 22, 2022
So yummy! I ran out of white flour and ended up using 128 gm of white and a cup of whole wheat flour (rough 50-50 split). It was still very light after baking. I used the microwave to cook the squash which dried it out enough that I felt like I could skip the drain overnight step since I woke up this morning wanting scones! And lastly put in a lot of freshly grated ginger instead of the sage because that’s what I had. Such a delicious treat!
missshar
August 5, 2020
Is there a way to make this without the eggs? My sister has an egg allergy and I'm having no luck with figuring out how to replace the eggs :(
Linda W.
October 10, 2020
I have pretty good luck using one tablespoon flax seed, ground fine in a blender or coffee grinder, mixed with a couple tablespoons water. Chia seeds can also replace eggs in recipes like this that have just a small amount of egg.
Hark
February 18, 2020
Delicious. Soft inside, the bottom caramelized, and the top was crispy and just a little sweet.
jennygallo
November 19, 2017
So if you were using a thermometer what internal temperature would you be aiming for?
jennygallo
November 19, 2017
Thanks for the swift reply...I think I misunderstood your comment at the end of the recipe and that you actually mean a thermometer for the oven temp. and not a thermometer for internal temp. I look forward to making these on Thanksgiving!
DebraCR
July 15, 2017
Dear mrslarkin,
I was curious about using cake flour in scones. A baker friend of mine used to make the lightest, most ethereal scones and although I never new her secret I started to use 1/2 AP flour and 1/2 cake flour in recipes that yielded similar results. Do you ever do this in your recipes?
I was curious about using cake flour in scones. A baker friend of mine used to make the lightest, most ethereal scones and although I never new her secret I started to use 1/2 AP flour and 1/2 cake flour in recipes that yielded similar results. Do you ever do this in your recipes?
mrslarkin
July 15, 2017
Hi Debra! I don't use cake flour or pastry flour. I find it to be too delicate for this recipe. If you do try it, please let us know how it turns out for you!
Peggy
November 14, 2016
Just made these and added grated Parmesan, bacon crumbles with just a touch of bacon fat to go with our soup tonight. I set them on a tray to cool a bit while I finished up some chores. Well I can back in the kitchen to an empty tray and a note on the chalk board asking me to make more so the guys must have really like them!
Natalie
November 14, 2016
REALLY want to make these! Been looking for a unique scone to bake this season. However, I'm looking for something a bit more on the savory side. Would the addition of some cheese-perhaps some gruyere or Parmesan pair well with this recipe as is? Maybe I should cut down on some spice?
Jackson F.
November 14, 2016
Hi Natalie, made these on Saturday and I think there is definitely some wiggle room with flavorings—I didn't find them overly spiced in flavor as is, so perhaps just cutting back on some of the sugar? Let me know how it goes if you do make a savory version—they were so simple to make, I'd definitely try them again!
mrslarkin
November 14, 2016
Hello Natalie! Jackson is right - these aren't overly spicy. Cutting back on the sugar will make them more savory and less sweet, but they will not bake up as big. So if you are ok with that, go for it! If you read gingerroot's comment below, she omitted the sugar by accident, and they were still yummy. 😁
jaynknight
September 24, 2016
Truly the most delicious scone I've ever tasted. Thank you for sharing this recipe. I followed it precisely. The rise was perfect, the flavor sublime. This will be our new fall favorite!
darby
January 14, 2015
Added a yogurt+powder sugar frosting instead of the cinnamon and it was delicious!
gingerroot
November 24, 2014
these scones are AWESOME!!!!!!!!!!!!
gingerroot
November 24, 2014
(said my seven year old son and best Thanksgiving sous chef as we prepare for my favorite day of the year!)
gingerroot
February 20, 2014
As I've commented before, these have become a part of our Thanksgiving tradition. I made two batches last night to share with my son's K/1 class - they are studying family celebrations - froze them and baked them off this morning. As we shared them, the kids smelled them, "they smell like pumpkin pie," "they smell like sugar," then tasted them, "it kind of tastes like pizza!." Pizza??? I thought. Since they are so reliable I didn't taste one before sharing with the class - but quickly realized I forgot to add the 6 T sugar! (I had remembered to sprinkle the top with sugar and add the cinnamon drizzle, doh!). The kids still happily enjoyed them, and it does make for a lovely savory scone.
gingerroot
February 21, 2014
Hi Mary! I am an educator at the Honolulu Museum of Art. I was visiting my son's class with Liz's scones. Hope you are well! Aloha.
mrslarkin
February 21, 2014
what a great story!! Good to know we can turn these babies into savory scones! Excellent investigative work, gingerroot.
Chaiwalla
January 16, 2014
Super super love these :) Roasted the squash though -- 400 deg oven halved, face down, buttermilk instead of cream - and today I am halving the sugar - let's see what happens! I'd like them to double as a savoury scone as well -- oh and I used turbinado sugar on top - I like the big granules :) Thanks for this resipe, the flakiness and ease of making in the food processor is awesome.
mrslarkin
January 16, 2014
Hi sarah! So glad you like the recipe. Sugar is hygroscopic (absorbs moisture), so using less will yield a "skinnier" scone. Let us know how your savoury scones turn out!
Chaiwalla
January 16, 2014
Well it turns out that with half (three tbsps) there doesn't seem to be much difference -- tiny bit less sweet, but still poofy and light and yummy! Not quite savoury yet -- will try another batch and see :)
gingerroot
February 20, 2014
Didn't read your comment before posting mine just now above - I totally forgot the sugar but had lovely (I actually split the dough into 2 rounds for 16 smaller scones) savory scones. I did not notice a change in rise or poofiness either.
Sabine G.
March 24, 2013
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!
mrslarkin
January 16, 2014
Hello Sabine! So glad you like the recipe! I recently read about longneck squash (similar to butternut, but supposedly better.) Have you heard of that variety?
Jesper
February 20, 2013
Hi, Thanks for the great recipe. How much in grams would you say that 6 tablespoons of butter is?
mrslarkin
January 16, 2014
wow! totally missed this question - so sorry! I'm guessing you've already figure out the answer, but just in case you're still wondering....6 tablespoons (3 ounces) of butter is about 85 grams.
Also, here is my favorite metric conversion website: http://www.metric-conversions.org/
Also, here is my favorite metric conversion website: http://www.metric-conversions.org/
Franca
January 17, 2013
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
michelle.stierwaltcarroll
October 2, 2012
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!
michelle.stierwaltcarroll
October 2, 2012
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!
sugarmountaintreats
December 30, 2011
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.
mrslarkin
December 30, 2011
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.
calendargirl
November 21, 2011
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!
mrslarkin
November 21, 2011
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!
Bevi
October 23, 2011
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!
mrslarkin
October 23, 2011
Bevi, thank you so much for letting me know! So very glad you enjoyed these.
pamelalee
October 17, 2011
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.
mrslarkin
October 18, 2011
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!
mrslarkin
August 7, 2011
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.
Burnt O.
September 16, 2011
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.
mrslarkin
September 16, 2011
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?
P.S. my comment above should say "Rumford" not "Mumford." I wonder if anyone else has had the Rumford baking powder issue?
TheWimpyVegetarian
December 6, 2010
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.
mrslarkin
December 6, 2010
oh I'm so happy to hear that, ChezSuzanne! I agree, it's pretty amazing how quickly they disappear - you'd better run! ;-)
gingerroot
November 29, 2010
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!!
calendargirl
November 27, 2010
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!
mrslarkin
November 27, 2010
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.)
AntoniaJames
November 21, 2010
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)
mrslarkin
November 21, 2010
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!!
Margy@hidethecheese
November 18, 2010
Congratulations, Mrs. Larkin! I love the idea of making these for breakfast for Thanksgiving or maybe the morning after.
mrslarkin
November 17, 2010
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.
TasteFood
November 17, 2010
Congratulations on your win! I just steamed a butternut squash and was wondering what to do with the puree. Now I know!
fiveandspice
November 17, 2010
Yummmmmmmm!!! As a serious scone addict, I cannot wait to try these!!!!
Stockout
November 17, 2010
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!
thirschfeld
November 17, 2010
oh and BTW Sarah Shatz, that curl on the parchment paper, front and back, makes these beautiful scones, amazingly beautiful scones.
thirschfeld
November 17, 2010
I don't know, was it a Pepsi in a glass bottle. Just kidding. Yooo Hooo mrslarkin. So happy for you.
mrslarkin
November 17, 2010
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.”
TheWimpyVegetarian
November 17, 2010
Yaaahhhh!!!! Congrats on your wildcard win!! I'm making these this weekend!
WinnieAb
November 17, 2010
Yay Mrs L.! These sound absolutely fantastic and I have everything in the house to make them...yay!
lastnightsdinner
November 6, 2010
I do love a good savory scone - saved and will have to try soon!
mrslarkin
November 6, 2010
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!
calendargirl
November 6, 2010
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.
JoanG
November 2, 2010
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~!
Thanks so much this recipe~!
mrslarkin
November 3, 2010
Yay, JoanG! I am so thrilled to hear that you and your husband liked these! You are very welcome!!
nannydeb
November 2, 2010
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!
lapadia
October 27, 2010
Beautiful, mrslarkin! Was reading about sugared or candied sage leaves, they would be wonderful placed on top of these too!
mrslarkin
October 27, 2010
Thanks lapadia! Oh candied sage leaves would be very nice! Even on top of a pumpkin cupcake maybe!
TheWimpyVegetarian
October 27, 2010
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!
mrslarkin
October 27, 2010
Sure! You could be part of my Scone Posse, or as I like to lovingly call them, The Sconers.
gingerroot
October 27, 2010
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!
mrslarkin
October 27, 2010
Thanks gingerroot! Wish I could have all my food52 friends come visit, & eat scones with me!
fortheloveofyum
October 27, 2010
This is a beautiful recipe. I wish I could have one!
mrslarkin
October 27, 2010
Wow, thank u ftloy. Your wish could be granted if u live near pound ridge. :)
TheWimpyVegetarian
October 27, 2010
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.
mrslarkin
October 27, 2010
Thanks so much, ChezSuzanne! The freezing trick is amazing. I think it makes a big difference.
Lizthechef
October 27, 2010
I have the same opinion re sage, but it is a nice combo with the squash. Your scones look perfectly delicious!!!!!!!
aargersi
October 27, 2010
These look great - do you put them straight from the freezer to the oven?
mrslarkin
October 27, 2010
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.
See what other Food52ers are saying.