The perfect balance of savory and sweet, these quick scones are perfect on their own or drizzled with crispy sage sautéed in butter.
2 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. ground cinnamon
1 Tbsp. fresh chopped sage
3 Tbsp. half & half or almond milk
7 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
6 Tbsp. cold, unsalted butter
3/4 cup Farmer’s Market Butternut Squash
12 sage leaves
Preheat oven to 425F. Mix the dry ingredients and chopped sage together in a large bowl. Using a fork or pastry knife, cut in the butter until the mixture resembles a course meal.
In a separate bowl, combine the butternut squash, half & half and egg. Whisk until combined. Make a well in the center of the dry ingredients and pour in the butternut mixture. Gently fold, using a fork, until combined. Knead dough slightly to form a ball.
Turn out onto a floured surface and pat into a rectangle. Cut out 12 triangles and place on a baking sheet. Brush with cream. Top each with a sage leaf dipped in melted butter. Bake for 20 - 25 minutes.