Directions

In a medium sized bowl, stir together flours, Sucanat, baking powder, salt, and 1 teaspoon of the cinnamon.  In a separate, smaller bowl, mix butternut squash and egg until well blended.  Mix in 1/2 cup milk.

Using a cheese grater, grate frozen butter over dry ingredients.  Toss lightly with a fork just until butter is evenly distributed throughout dry ingredients (there will still be small chunks of butter).  Add wet ingredients and stir until a loose dough forms.  If dough is too dry, add a bit more milk to bring the total to 2/3 cup.

Line a large baking sheet with parchment paper and sprinkle with flour.  Divide dough in half and place on baking sheet.  Form each half into a 6-inch circle of about 3/4ths inch thickness.  Cut each circle into six wedges and pull apart slightly so that wedges are not touching.  Brush scones with the remaining 1-2 teaspoons milk.  Place uncovered scones in the freezer for 30 minutes.

Preheat oven to 425 degrees Fahrenheit.  In a small bowl, combine remaining 1 teaspoon cinnamon and the brown sugar.  Sprinkle over scones.  Bake for 20-25 minutes or until undersides are turning golden.  Let cool on pan five minutes before removing to cool on wire racks.