6 tablespoons cold unsalted butter, cut into small cubes
½ cup butternut squash puree*
⅓ cup + 2 tablespoons heavy cream, divided
2 large eggs
4 ounces TomaRashi, cut into small cubes
Instructions
Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
In a large mixing bowl, combine flour, baking powder and salt. Add butter, and work it into the flour using a pastry cutter or your fingers until butter chunks are the size of peas.
In a separate bowl, whisk together squash, ⅓ cup heavy cream and eggs. Pour into flour mixture along with the TomaRashi, folding gently with a spatula. When dough begins to come together, gather it into a ball with your hands and transfer it to a floured work surface.
Using your hands, pat the dough into a 6” circle. With a pastry scraper or large chef’s knife, cut into 8 triangles.
Place scones on prepared sheet pan about 1 inch apart. Brush the tops with remaining 2 tablespoons cream.
Bake for about 20 - 25 minutes, rotating the pan halfway through, until golden brown.
* To make squash puree, simply puree cooked squash in a food processor until smooth. Do not add liquid to the puree, as this will make your scone dough too wet.
