Slightly crunchy on the outside and tender on the inside, these Bacon Butternut Squash Scones are savory perfection. With a smooth butternut flavor, pops of salty, crisp bacon, and a generous slathering of homemade honey butter, these scones are dangerously delicious!TGIT, friends! Hopefully the week has been treating you well. I know for me, this week has gone a heck of a lot smoother than last week.
The first week back from the holiday season is always an incredibly rough one. I always feel like I need a vacation from the vacation.
Or am I alone in that feeling?Anyways, If you follow this blog you know in my last post I was complaining over the crappy photos I took of such a delicious dish. I know I’m a crazy perfectionist, but I didn’t feel like the pictures did the dish justice.
The main reason was because the weather was awful that day – rainy and overcast doesn’t equal great conditions for snapping photos.
BUT, I am super excited to say, you will no longer hear me B and moan… hopefully. And, I’m sure that makes you happy.
I finally got an amazing light and softbox. And let me say, I am in LOVE! If you don’t take photos of food or you happen to live in a place where it’s perfectly sunny 24/7/365, you probably don’t understand why I am over the moon giddy with this gift to myself.
But, gone are the days of continually checking the weather and freaking out when it predicts rain for two weeks straight… which has happened twice in the last few months. Instead, it is hello to shooting dishes whenever my little heart desires! Woot Woot! What in the world does this have to do with today’s delicious post? Everything. Because these scones were shot using my new light.
Bacon Butternut Squash Scones
Okay, I’ll stop geeking out about the light and get to discussing these scones, because they definitely deserve the spotlight. (<– Lame pun intended)
Since I have been adding squash to all the things recently, I decided it was definitely time to do a little baking with one of my favorite winter vegetables.
And oh-my-goodness-food-gracious, am I glad I did, because these savory scones are dangerously delicious!
I can be persnickety when it comes to scones and these are texture perfection, according to moi at least – slightly crunchy on the outside and tender on the inside.
They are slightly sweet with a smooth butternut flavor and pops of salty, crisp bacon.
Why are scones dry or hard?
Buttery, tender scones are where it’s at! There are a common pitfalls to avoid when making scones. Follow these key tips to avoid making dry, hard or flat scones!
- Make sure you are using COLD ingredients! One key to flakey scones is to start with cold ingredients, this ensures that the butter doesn’t melt before the scones are baked. So, keep your butter and eggs in the fridge until you are ready to use them!
- Use a combination of all purpose flour and cake flour! Using only all purpose flour, which has a high level of protein, will cause your baked scones to be dense.
- Do not overmix your dough! Overmixing, or overworking the scone dough will lead to a baked scones that are chewy and tough versus flaky and light. Make sure you use light hands and only mix the dough until it just comes together. You want the dough to still have some lumps in it.
- Always chill the dough before baking! Same as the first tip, for flaky scones, you need cold ingredients, so always chill the dough before baking!
Can scones be frozen?
Yes!! In fact, since scones are best when they are freshly baked and served warm from the oven, freezing scones is highly recommended!
To freeze scones, prepare and shape the dough as directed in steps 1-7 in the bacon butternut squash scone recipe below. Freeze them on the baking sheet, and then transfer them, unbaked, to a freezer safe, zip-closure bag. Store them in the freezer until ready to use.
To bake frozen scones, simply add a few minutes to the bake time in the recipe below.
- Run your knife under cold water prior to make cutting the dough easier.
- Scones are best on the day they are baked, but they will keep, stored in an airtight container at room temperature for 2 days.
- For the scones pictured here, I used homemade butternut squash puree, which is a cinch to whip together and I’ve included instructions in the notes section of the recipe below. While I highly recommend making your own puree, it is not completely necessary. You can absolutely substitute the canned stuff if the lazy-girl-easy method is your preference. I don’t judge.
- Do NOT skip brushing the scones with bacon drippings, aka liquid gold, before baking. The drippings make these scones taste out of this world. You just need to trust me on that.
These scones are the perfect way to stay warm this winter. So pour yourself a cup of tea or Joe and start your morning off right, with a few bacon butternut squash scones. And plenty of honey butter. 😉
Until next time, friends – Cheers, to savoring the small things in life.
How to make Bacon Butternut Squash Scones from scratch👇
Slightly crunchy on the outside and tender on the inside, these butternut squash scones with bacon and maple syrup are savory perfection. With a smooth butternut flavor, pops of salty, crisp bacon, and a generous slathering of homemade honey butter, these scones are dangerously delicious!
- 1 1/2 Cups All Purpose Flour
- 1 1/4 Cups Cake Flour
- 1/3 Cup Granulated Sugar
- 1 TBS Baking Powder
- ½ tsp Kosher Salt
- ¾ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ½ Cup COLD Unsalted Butter - cubed
- 12 ounces Bacon – cooked, cut into ¼’’ pieces & drippings reserved (about 1 ½ Cups)
- ½ tsp Pure Maple Syrup
- 2/3 Cup Butternut Squash Puree – canned or homemade*
- 2 Large COLD Eggs
- 1 tsp White Sparkling Sugar for garnish (optional)
- Honey Butter: (optional)
- 8 TBS Unsalted Butter , softened
- 4 ½ tsp Honey
- 1/8 tsp Salt
- In a large bowl, whisk together flour, sugar, baking powder, salt and spices.
- Add the butter and use your hands to mix into crumbles (it is okay if some of the butter remains in larger chunks)
- Stir in the bacon and set aside.
- In a separate medium sized mixing bowl, whisk together the squash puree, maple syrup and the eggs. Whisk until smooth.
- Add the squash mixture to the dry ingredients. Stir until the mixture is moistened and sticks together.
- Transfer dough to a lightly floured work surface. Pat into a rectangle and fold over by thirds, like a letter. Flour top lightly and repeat folding one more time. Divide dough into half. Use your hands to form each half into a 6’’ round circle ¾’’ thick. Use a bench knife (or regular knife)* to cut each circle into 6 wedges.
- Line a large baking sheet with parchment paper. Transfer wedges, spaced 1/2’’ apart, onto the baking sheet. Transfer scones to the freezer for 30 minutes- 1 hour. DO NOT COVER.
- Meanwhile, Make The Honey Butter: Place all ingredients in a bowl and use a hand held (or stand) mixer to whisk until smooth and incorporated. Transfer to a piece of parchment paper, form into a log and store in the refrigerator until ready to use.
- While scones chill, preheat oven to 425 degrees F.
- Remove scones from freezer and brush with reserved bacon grease. Sprinkle with sparkling sugar. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into center comes out clean. Remove from oven and let cool on a rack briefly. Serve warm with honey butter.
*Run your knife under cold water prior to make cutting the dough easier.
*Scones are best on the day they are baked, but they will keep, stored in an airtight container at room temperature for 2 days.
*Honey Butter will keep for a few weeks in the fridge.
*To Make Your Own Squash Puree:
1 large Butternut Squash – sliced in half lengthwise and seeds removed
2 TBS Extra Virgin Olive Oil
2 TBS Vegetable Stock (can substitute chicken stock)
1 TBS Butter, at room temperature
1 tsp Light Brown Sugar, packed
Salt and Pepper, to taste
1. Preheat oven to 350 degrees. Prepare a rimmed baking sheet by lining it with aluminum foil and spray it with non-stick cooking spray.
2. Place the halves, flesh side up on baking sheet. Drizzle it with olive oil and season generously with salt and pepper. Roast in the oven for 45-60 minutes, or until cooked through and a fork can easily be inserted. Remove from oven and allow to cool for 10 minutes.
3. Scoop the flesh, and all the liquid that has pooled in the squash cavity into the bowl of a food processor. Add the stock, butter and brown sugar. Process until smooth and creamy. Taste and adjust for seasoning with salt.
*Yield will depend on size of squash, but roughly yield will be 1-2 cups.