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Monday, September 7, 2009

Squash Scones

My neighbor planted some turban squash in his backyard and the vine is coming over our house. I saw a good sized squash yesterday and I thought it would be a nice thing to bake something and bring my neighbor some. I found the scone recipe which sounds pretty interesting. The scones turned out delicious: crunchy on the outside, soft and moist on the inside. Ah, first I baked the squash, open side up, for 45 min at 400 F. I’ve got a dry, tasty and soft puree.

Eat them with unsalted butter and local honey!

Squash Scones
(Adapted from Food Network, Recipe courtesy Mark Pearson, Roman Baths and Pump Room, England)
20 scones

6 ounces butternut squash, peeled and cubed (1.5 cup)
8 ounces self-rising flour (2 cups)
2 tablespoons baking powder
1 heaping teaspoon ground ginger
4 tablespoons unsalted butter, cut into cubes
2 ounces caster sugar (I used regular)
2 to 3 tablespoons milk
Preheat the oven to 425 degrees F.
Place the squash in a medium saucepan and cover with cold water. Bring to a boil and simmer for about 10 minutes, or until tender. Drain and let dry over heat. It is very important to drain well, or the batter will be too liquidy. Mash squash with a potato masher and drain again, if necessary.
Sift flour, baking powder, and ginger into a large bowl. Rub in the butter until the mixture resembles bread crumbs.
Stir in the sugar and then the mashed squash. Stir in milk, 1 tablespoon at a time, until you have a soft dough. With a wooden spoon, combine the dough thoroughly yet gently.
Turn dough onto a floured board and press down lightly until dough is about 1-inch thick. Using a 2 inch round cutter (I used a champaign glass), cut out the scones and place on a lightly greased baking tray. Bake for 12 to 15 minutes, or until well-risen and golden brown.

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