I'll tell you a secret. I love to bake (that's not the secret). I have always been mortified to try baking anything without a recipe (that is the secret...sorry its not juicier). It has been said that Baking is a Science, and I suck at science, so I have always stuck to the good old tried and trues. Until I got brave over the holidays.
These scones were born from a leftover baked squash I had sitting in my fridge. I couldn't bear to throw it out, because it was so beautiful. And because the meal I used most of it in was mediocre, at best. This squash deserved to star in something yummy and delightful.
I used my blueberry scone recipe as a base. So, while I cannot wholly own this recipe as mine, it is a big step for me to stray at all. I experimented to come up with the perfect mix of flour, squash, spices and chocolate for these scones. I've made the scones with both squash and pumpkin puree and they were equally delicious.
The scones turned out moist and light and fluffy, which was delightful as scones are often exactly the opposite. I may just bake extra squash from now on as an excuse to make these scones.
Squashy White Chocolate Scones
2 tbsp sugar
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
6 tbsp unsalted butter
1 large egg yolk
1/4 cup + 2 tbsp buttermilk
1/2 cup(120 grams) squash puree
1/3 cup white chocolate chips
Turbinado sugar, for sprinkling
Preheat oven to 425.
Whisk flour, sugar, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl. Cut in the butter until mixture resembles coarse meal. You can use a pastry cutter for this or use two knives and cut into the butter using a cross-way motion until crumbly.
In another bowl, combine the egg yolk, buttermilk and squash puree and gently beat. Add to the flour mixture all at once. Work quickly and use a wooden spoon or your hands to work the mixture into a soft dough. Gently knead in white chocolate chips.
Turn the dough onto a lightly floured surface and pat into a disc shape about 3/4" thick. Sprinkle turbinado sugar on the top and then use a butter knife or pizza cutter to cut into 6 wedges.
Place on a baking sheet lined with parchment paper and bake for 12-15 minutes or until they are golden brown on top and...