November 11th, 2011
Acorn Squash And Sage Scones


By Abigail García

Cool and breezy days are the best baking days for me. I just can’t resist to jump into my pantry and see what I have available to make a sweet or savory treat in the oven.

This time I had some acorn squash puree available and discovered an amazing recipe from, so I decided to use my puree instead of the butternut squash the recipe calls for. It turned out delicious! The scones are soft and amazing for breakfast or as a snack! So you better try this one soon! Enjoy!

Yields: 8 scones

Cooking Time: 30 min

Preparation Time: 25 min


  • 2 cups all-purpose unbleached flour
  • 6 tablespoons granulated sugar, plus more for sprinkling on top of scones
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 teaspoons finely chopped fresh sage (optional)
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup acorn squash puree (see below for directions)
  • 1/3 cup heavy cream, plus more for brushing on top of scones
  • 1 large egg
  • 8 small sage leaves
  • Cinnamon drizzle, optional (see below for directions)


For the Acorn Squash:

Preheat oven to 400ºF

  1. Cut the acorn squash in half, lengthwise, from stem to end. Scoop out the seeds and stringy stuff inside. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out. Coat the inside of each half with 1/2 a Tbsp of butter.
  2. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little.
  3. Scoop out the soft squash, mash it a bit, and place in a mesh strainer over a bowl. Let drain for a couple hours, or overnight.
To Make the Dough: 
  1. Place the dry ingredients and the chopped sage in a food processor and pulse to combine. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter.
  2. Transfer the flour mixture to a large mixing bowl. If you’ve got some really large butter lumps, just squish them with the back of a fork.
  3. In a large measuring cup, place the squash, egg and heavy cream (I used regular milk to reduce fat and calories). Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape.
  4. Transfer the dough ball to a floured board. Gently pat into a 6” circle. With a pastry scraper or large chef’s knife, cut into 8 triangles.
  5. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  6. Preheat oven to 425º F
  7. Place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Take the whole sage leaves, brush front and back with cream and place on tops of scones. Sprinkle tops of scones with sugar.
  8. Bake for about 20 – 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. When cool, drizzle with cinnamon glaze.

For the Cinnamon Drizzle:

  • Mix 1cup confectioner’s sugar with ½ teaspoon cinnamon. Add 2 tablespoons warm water. Stir until smooth. If it’s too loose, add more sugar. If too thick, add more water. If not cinnamon-y enough, add more cinnamon. It should be thick like corn syrup.

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