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!
12ouncesBacon– cooked, cut into ¼’’ pieces & drippings reserved (about 1 ½ Cups)
½tspPure Maple Syrup
2/3CupButternut Squash Puree– canned or homemade*
1tspWhite Sparkling Sugar for garnish(optional)
8TBSUnsalted Butter, softened
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: Ingredients: 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 Directions: 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.