The perfect balance of savory and sweet, these quick scones are perfect on their own or drizzled with crispy sage sautéed in butter.
Butternut Sage Scones
- 2 cups All purpose flour
- 1 Tbsp. Baking Powder
- 1/4 tsp. Ground cinnamon
- 1 Tbsp. Fresh chopped sage
- 3 Tbsp. Half & half or almond milk
- 1 Egg
- 7 Tbsp. Brown sugar
- 1/2 tsp. Salt
- 1/4 tsp. Ground ginger
- 6 Tbsp. Cold, unsalted butter
- 3/5 cup Farmer’s Market Butternut Squash
- 12 Sage leaves
Preheat oven to 425F.
Mix the dry ingredients and chopped sage together in a large bowl.
Using a fork or pastry knife, cut in the butter until the mixture resembles a course meal.
In a separate bowl, combine the butternut squash, half & half and egg. Whisk until combined.
Make a well in the center of the dry ingredients and pour in the butternut mixture.
Gently fold, using a fork, until combined. Knead dough slightly to form a ball.
Turn out onto a floured surface and pat into a rectangle. Cut out 12 triangles and place on a baking sheet.
Brush with cream. Top each with a sage leaf dipped in melted butter.
Bake for 20 - 25 minutes.