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Sunday, May 13, 2012

Butternut Sage Scones

The Altitude Adjustment Section
This Butternut Sage Scone recipe is one I found on the food-52 site. Scones are really easy to make and follow the less is more theory, don't overwork it and they will come out tender and flakey, overwork them and they will be hockey pucks. These are great with brunch or even made small as little tea sandwiches filled with ham and cheese. And you must freeze them before baking so you can always have them on hand.
2 cups all-purpose unbleached flour
6 tablespoons granulated sugar, plus more for sprinkling on top of scones
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 teaspoons finely chopped fresh sage
6 tablespoons cold unsalted butter, cut into small cubes
1/2 cup butternut squash puree-roast 1/2 butternut squash in the oven till soft, scoop out flesh and puree in food processor
1/3 cup heavy cream, plus more for brushing on top of scones
1 large egg
8 small sage leaves
Optional Cinnamon drizzle- mix 1 cup confectioner’s sugar with ½ teaspoon cinnamon. Add 2 tablespoons warm water. Stir until smooth. It should be thick like corn syrup. Set aside.
In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and the chopped sage, and pulse to combine. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork. In a large measuring cup, place the squash, egg and heavy cream. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. Transfer the dough ball to a floured board. Gently pat into a 6” circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks. Preheat oven to 425 degrees F. Place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Take the whole sage leaves, brush front and back with cream and place on tops of scones. Sprinkle tops of scones with sugar. Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. When cool, drizzle with cinnamon glaze.