Let’s talk about scones shall we?
I’m no expert at scones, but I learned a few tips and tricks that will help you make great scones every time. And since I go completely crazy over butternut butternut squash every fall, I decided to post a recipe that combines a few of my favorite things. So here it is a light and flaky scone recipe with a subtle hint of butternut squash, walnuts, and sweets dates.
The first thing to keep in mind when making these is to handle the dough gently and as little as possible. Start off by sifting the flour, baking powder, baking soda, and salt twice. Yup, twice. Why do you ask? Sifting helps in breaking up existing clumps which will produce lovely light pastries. It also blends the dry ingredients which gives more consistency and therefore better results.
Then proceed in grating the frozen butter and mixing it with your fingers until it resemble crumbs. When adding in the chilled wet ingredients to the dry ingredients, you don’t want to mix it more than it all just coming together or the scones will turn out chewy. As soon as the dough comes together, tip it onto a floured surface and form it into a thick round circle, and slice it into eight wedges. If you prefer small scones (like the ones pictured) then continue reading the directions below. Now, the dough may be sticky and that’s totally okay. If it is too sticky, I found that putting the dough in the freezer for a few minutes makes it easier to handle.
It is very important to keep the whole mixture cold all the time because you don’t want the butter to melt. These cold bits of butter will create pockets of air when they’re in the oven, therefore making the scones airy, light, and flaky. If you have some extra time, chill the sliced wedges for 20 minutes before placing them in the oven: this will help in making the scones flakier and rising higher.
Serve the scones as soon as they’re out of the oven with some jam, butter, or cheese!
Ingredients: Makes about 24 mini scones
1 large egg, cold
1/2 cup butternut squash or pumpkin puree*, chilled
3 tablespoons plain Greek yogurt, chilled
1 teaspoon vanilla extract
310g (2+1/3 cups) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
55g (1/4 cup) packed brown sugar
113g (1/2 cup, 8 tablespoons) unsalted butter, frozen
175g (1 cup) chopped dates, tossed in flour (to avoid pieces to stick together)
100g (1 cup) chopped walnuts
*To make butternut squash puree, simply cut a squash in half, discard the seeds, and bake in a 400°F (200°C) preheated oven until tender (about 45-60 minutes). Scoop the softened squash in a blender and puree until smooth.
1. In a small bowl combine egg, pumpkin, yogurt, and vanilla extract and mix well and keep refrigerated.
2. Preheat oven to 400°F (200°C)
3. In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices twice. Mix in the sugar.
4. Using the largest holes on a box grater, grate the frozen butter into flour mixture and mix with your fingers until it resembles coarse meal.
5. Stir the chilled wet ingredients into flour mixture. Using your hands, mix all the ingredients together until just combined then turn out onto a floured surface.
For regular sized scones:
Using the palm of your hand, shape the dough into a 7″ (18 cm) circle, 1″ (2.5 cm) thick, and cut into eight equal wedges. Then transfer each wedge to a lined baking sheet spacing them apart and brush with cream or egg wash (a mix of 1 tablespoon of water or milk with a whole egg). Bake for 20-25 minutes or until just golden then cool. Serve immediately.
For mini scones:
Pat the dough with the back of your hand and shape into a large rectangle, about 10″ (25cm) long, 7″ (18cm) wide, and 1″(2.5cm) thick. Straighten the sides with a dough scraper. Cut the rectangle into 3 long rectangles, and then each into small triangles using diagonal cuts. Place them on a baking sheet 1/4 inch (1cm) apart. Bake for 20-25 minutes or until just golden then cool. Serve immediately.