Maple Winter Squash Scones
Servings: 8 scones
Ingredients
- 1-2 lbs winter squash, such as buttercup, red kuri, kabocha, or acorn (or 3/4 cup squash or pumpkin purée)
- 1 1/2- 1 3/4 cups oat flour (can substitute all-purpose flour)
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2 eggs
- 1/4 cup milk
- 1/4 cup brown sugaar
- 1/2 tsp cinnamon
- 2 tbsp finely chopped pecans
- 1/4 cup icing sugar
- 2 tbsp maple syrup
Instructions
- Preheat oven to 375 F. Slice squash in half lengthwise and scoop out the seeds. Line a baking sheet with parchment paper, and place squash halves cut side down on the parchment. Roast the squash for 40-50 minutes, or until squash is very tender.
- Allow the squash to cool slightly, and then scoop out the flesh carefully into a food processor. Blend until smooth. Line a fine mesh strainer with paper towel and place over a bowl. Pour the squash into the strainer, wrap in plastic wrap and refrigerate while you prepare the rest of the dough.
- In a large mixing bowl, combine the oat flour, rolled oats, brown sugar, baking powder, cinnamon, nutmeg and ½ tsp salt. In a separate small bowl, combine 3/4 cup of the cooled squash, eggs and milk. Add the wet ingredients to the dry ingredients and gently mix until incorporated. If the mixture looks very wet, add a ¼ cup of oat flour until thick enough to loosely hold its shape.
- Lower the heat on the oven to 350 F. Line your baking sheet with fresh parchment. Scoop the batter onto it and form it into a circle in the centre of the sheet, about 8” in diameter. With a sharp knife, slice the circle into 8 triangles.
- Bake for 30 minutes until set and golden on top. Allow the scones to cool for at least 15 minutes before re-slicing along previously cut lines. Gently move the scones to a baking rack to cool completely.
- While the scones are cooling, mix together the brown sugar, cinnamon and pecans in a small bowl. Add the icing sugar to another small bowl and slowly add the maple syrup, whisking as you go until you reach desired consistency.
- When the scones are cool, drizzle with the glaze and sprinkle with the pecan mixture. Enjoy!