Squash Scones

1 ½ cups winter squash, baked and mashed

2 cups unbleached white flour (use cake flour for a lighter scone)

2 tablespoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons ground ginger

½ teaspoon cinnamon

4 tablespoons unsalted butter, cut up

2 tablespoons sugar

3 tablespoons milk (or less)

Preheat oven to 425° F.

Drain the mashed squash well and turn out onto paper towels to absorb moisture.

In a large bowl, stir dry ingredients together. Add butter and mix with a fork or pastry blender. Gently stir in sugar and squash and then milk, 1 tablespoon at a time, until a soft dough forms.

Turn dough out onto floured surface. Dust your hands with flour and flatten out the dough to a 1 inch thickness. Cut out circles or triangles of about 2 inches across using a glass or knife. Place scones on parchment paper on a baking sheet. Bake for 10-15 minutes or until well risen and golden brown. Serve warm.

adapted from recipetips.com