Description
Warm, flaky, and full of fall flavor, these Cozy Butternut Squash Scones are the ultimate seasonal treat. They bring together mashed butternut squash, brown sugar, and warm spices like cinnamon and nutmeg for a tender scone with the perfect crumb. Finished with a sweet vanilla glaze, this easy recipe is ideal for weekend baking, holiday brunches, or cozy breakfast ideas during the colder months. Whether you're looking for a quick breakfast, a healthy-ish snack, or new fall food ideas, these scones are a delicious and comforting way to celebrate the season.
Ingredients
2 cups all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup cold unsalted butter, grated or cubed
1 cup butternut squash puree
1/4 cup heavy cream or full-fat milk
1 large egg
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons milk (for glaze)
Instructions
1. If using fresh butternut squash, peel, dice, and roast at 400°F for 30 minutes until soft. Cool and mash into a smooth puree. Measure 1 cup.
2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk butternut squash puree, cream, egg, and vanilla until combined.
5. Add the wet ingredients to the dry ingredients and stir just until the dough comes together. Do not overmix.
6. Turn dough out onto a lightly floured surface. Pat into an 8-inch circle about 1 inch thick.
7. Cut into 8 wedges and place on a parchment-lined baking sheet.
8. Bake at 400°F for 18–20 minutes until golden brown. Let cool completely.
9. Whisk together powdered sugar and milk to make the glaze. Drizzle over the cooled scones.
10. Let glaze set before serving.
Notes
For best texture, keep butter as cold as possible—grate and freeze it briefly if needed.
Roasting the squash yourself provides deeper flavor than canned.
Let scones cool fully before glazing to avoid melting the icing.
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: butternut squash scones, fall baking, easy breakfast, cozy snacks, scone recipe