Butternut Squash Scones
Ingredients:
- 2 cups brown rice flour (or gluten-free flour mix)
- 1⁄2 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon xanthan gum
- 1⁄4 teaspoon ground cardamom or ginger
- 1⁄2 cup butter (chilled and cut into pieces)
- 1⁄2 cup butternut squash puree
- 4 tablespoons yogurt (Greek, coconut, or almond)
- 1⁄2 cup maple syrup
- 1 egg
Yield:
12 scones
Instructions:
- Preheat the oven to 400°F. Grease a cookie sheet or line with parchment paper.
- Sift the dry ingredients together in a large bowl. Next, cut in butter with a pastry cutter or food processor and pulse with the butter pieces until crumbly.
- In a separate bowl, mix the wet ingredients until blended. Add to the dry ingredients and mix until combined.
- Using an ice cream scoop or tablespoon to drop dough, make 12 “half balls”, placing on greased/lined cookie sheet with enough space in between so they are not touching.
- Bake for about 15 minutes.
Notes:
These are great served warm, but I also enjoy them for the next day or two. Best stored in the fridge if kept for a few days.
For squash purée from scratch, cut a squash in half. Rub with some oil and bake at 400°F on a cookie sheet or baking dish covered with foil for 25–30 minutes. Let cool. Scoop seeds out and discard. Scoop flesh from the shell, discarding shell. Purée squash until smooth. Refrigerate or freeze in portions until ready to use for baking, soups, stews, etc.