Kobocha Squash & Pecan Scones

Having a variety of pureed squashes on-hand is becoming a habit between Holly's pumpkin food trials, constantly using butternut squash for a number of recipes and finding a Kobocha squash to experiment with for the first time.  I find myself searching for creative new twists and stumbled onto a great blog getting inspiration from this recipe.  I left out the spices and xanthan gum to fit our needs and added pecans and blackstrap molasses.  These scones have been a huge hit and I'm already mulling over more flavor combos.

Ingredients

•  1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• 1/2 tablespoon corn-free baking powder
• 1/4 teaspoon baking soda
• 1/2 cup chopped pecans
• 1/2 teaspoon fresh grated ginger
• 8 tablespoons cold butter (1 stick)
• 1/2 cup squash puree
• 3 tablespoons water
• 1/3 cup honey
• 1 egg or alternative
• 1 teaspoon blackstrap molasses

Directions

Preheat oven 400° F.  Line a cookie sheet with parchment paper.

Mix together dry ingredients.  Then cut in the butter with a pastry knife until pea-size.

In a separate bowl, mix the wet ingredients until blended.  Add to the dry ingredients and mix until just combined. 

Turn the mixture onto a surface lightly dusted with flour.  Mold into a circle about 7” wide and 3/4" high.

 Flour a knife or pizza cutter and slice like a pie.  Flour hands and spatula or pie server, then transfer slices onto prepared cookie sheet.  The batter is really sticky, so flouring is important.

Bake for 15-17 minutes or until firm and browned slightly.  If you prefer a drier scone, bake a bit longer.  I took them out at 17 minutes and they were just a bit soft and turned out pleasantly.

Let cool on wire rack for a few minutes while you grab a drink and enjoy!

These turned out large.  Next time, I will split the batter in half and make two rounds for more kid-size portions.