Scones. I’ve never made them until now. I’m so glad I tried! This recipe comes from my friend Karen W., who graciously shared her recipe adaptation with me. This is a lovely way to enjoy butternut squash over the winter.
The original recipe is from King Arthur Flour. It’s easy to make a double batch (or even a triple batch, as I did here). The scone dough freezes very well, and you can pop the frozen scones into the oven as you are ready to use them.
If your squash is sweet, you can reduce the sugar in the recipe some. You can also use half of whole wheat and half all purpose flour if you like. Karen grinds her own wheat flour and it gives these scones such a lovely texture.
The dough rounds can be divided into quarters instead of halves as the recipe suggests, making these a better size for kiddos.
If you want to stir in the additions, and use the CSA365 Veggiescope, you’ll need to pick your stir-in of choice at the market, as they are not part of our pantry “staples” list, so give the recipe a quick scan before going to town.
Thanks again to Karen W for sharing this recipe adaptation with us! With these notes in mind, head on over to King Arthur and try this one today!