I know it’s the middle of February, but there’s nothing wrong with baking with fall flavours! These are Pumpkin Scones. I mean, I didn’t choose this recipe, I’m just continuing along in the Brave New Meal cookbook. But I love pumpkin and fall spices so I have no complaints here.

Right off the bat, I should say that these scones are actually made with butternut squash. The recipe says you can use pumpkin or butternut squash puree and I decided to make it from scratch because I knew I wouldn’t use up a whole can. All that grocery stores carry right now is butternut squash so that’s what I had to use. I just steamed the squash and mashed it with a fork. It was delicious on its own, much sweeter than canned and it had a really nice bright orange colour.

I made the dough, it was a nice mix of white and whole wheat flours so they are relatively healthy. Some of the other ingredients are brown sugar, cinnamon, ginger, nutmeg, coconut milk and vanilla extract. It had a lot of flavourful ingredients and they all worked well together. I did have to add a little extra flour though because my dough was very sticky and it was not coming together as it was supposed to. But once I did, I was able to shape it and then cut into the wedges.

These scones are supposed to bake all attached but after about 2/3 of the cook time, I noticed they were still a little doughy. I decided to separate them completely and then bake another 10 minutes fully detached which made them perfect. So in the end I baked them just a few minutes longer than the recipe said, but definitely separating them leads to more even baking.

They came out amazing though and I really liked the extra brown sugar on top because it gets a little crispy. These were so moist, not dry and crumbly at all. Of course they were delicious fresh out of the oven but they are also good the next day toasted.