Source: Lunch at Sixpoint
makes 8 scones
- 5 tablespoons cold unsalted butter, cut to cubes
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup milk
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- about 1 cup pureed squash, or chunks of roasted squash
- 1/2 cup grated cheddar, swiss, or cheese of your choice
Preheat oven to 375 degrees.
Combine the dry ingredients. Using a pastry cutter or food processor, cut in butter until mixture is evenly grainy. Create a well in the center, and add the egg and milk. Whisk and gradually incorporate the dry ingredients from the sides of the bowl until all is incorporated. Fold in the squash and grated cheese.
Transfer dough to a floured cutting board and pat into a large, flat wheel. Cut it into one-eighth wedges. Transfer to a greased baking sheet at least 1 inch between each scone. Bake for 20-30 minutes or until golden brown at peaks. Let cool on a cooling rack a few minutes before serving.
Add a bit of sugar or maple syrup and pumpkin pie spices, omitting the cheese or add fresh chevre and sage!