Made with whole wheat flour and Sucanat and topped with a sprinkle of cinnamon and brown sugar, these Butternut Squash Scones are a healthy breakfast treat!
Happy Friday! Today I am pleased to share the result of this week’s “cold weather baking experiment”, Cinnamon Butternut Squash Scones! I first had the idea a couple of months ago, and just never got around to trying it.
Well, they turned out just right – crisp on the outside and soft in the middle, with just enough sweetness! Scones are still fairly new to me, but I think I’m getting the hang of them. 🙂
These are made with whole wheat flour and sweetened with Sucanat, which makes them healthier and a little more filling. With the butternut squash, they’re practically like eating a vegetable for breakfast, right?
Ok, maybe not. Regardless, I’m always up for figuring out new ways to bake with butternut squash.
Oh, and speaking of cold weather, thankfully we didn’t get any freezing rain this week! Other areas north of us were not so fortunate, however, and there is supposed to be even more cold coming tonight. Everyone stay warm and safe!
Cinnamon Butternut Squash Scones
- 2 cups whole wheat flour
- 3/4 cup unbleached all purpose flour
- 1/2 cup Sucanat (whole cane sugar)
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1/2 cup cooked, mashed butternut squash
- 1 egg
- 1/2 to 2/3 cup milk
- 1/2 cup frozen butter
- 2 teaspoons additional milk for brushing
- 1 Tablespoon + 1 teaspoon brown sugar
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.
~K in the Kitchen
2 thoughts on “Cinnamon Butternut Squash Scones”
Awesome breakfast idea! Got to make these scones asap..
LikeLiked by 1 person
Thanks so much! Hope you enjoy! Perfect with a cup of tea. 🙂
LikeLiked by 1 person