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.
- 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
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.