Butternut Squash and TomaRashi Scones

Butternut Squash and TomaRashi Scones

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Butternut Squash and TomaRashi Scones
Makes 8 scones
 
2 cups flour
1 tablespoon baking powder
½ teaspoon kosher salt
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
 
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. 

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