The perfect balance of savory and sweet, these quick scones are perfect on their own or drizzled with crispy sage sautéed in butter.

0 from 0 votes

Butternut Sage Scones

Course Breakfast


  • 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


  1. Preheat oven to 425F.

  2. Mix the dry ingredients and chopped sage together in a large bowl.

  3. Using a fork or pastry knife, cut in the butter until the mixture resembles a course meal.

  4. In a separate bowl, combine the butternut squash, half & half and egg. Whisk until combined.

  5. Make a well in the center of the dry ingredients and pour in the butternut mixture.

  6. Gently fold, using a fork, until combined. Knead dough slightly to form a ball.

  7. Turn out onto a floured surface and pat into a rectangle. Cut out 12 triangles and place on a baking sheet.

  8. Brush with cream. Top each with a sage leaf dipped in melted butter.

  9. Bake for 20 - 25 minutes.