Scones: Butternut Squash with Cinnamon Icing (Sage is optional)

Whenever possible I love to incorporate the herbs from my garden into the food I make, so when Icame across this recipe for Butternut Squash withSage from "Food 52"  I knew I wanted to try it.
Because they are not overly sweet theymake a good addition to holiday dinners alongside roast turkey, or ham...(You can omit the cinnamon icing  and just brush with cream & garnish the top of each scone with a sage leaf.)
The great thing is, these scones are actually betterif you mix and shape them in advance and freeze them,then bake from frozen ~ so they are ready ata moments notice if needed.




I've made them both with the sage, and without ~ Predictably,those who aren't fond of sage or those who are not fond of somewhat unconventional flavor combinations prefer the scones without the sage.  I happen to lovethe flavor of sage, and I liked them both ways.




The addition of the butternut squash puree helped keepthese scones more moist, and a little more cake-like thantraditional all-butter scones. As with most scones theythe texture and flavor is best while still warm from the oven. However, I never let a cold or day-old scone go towaste . . .  Although they are too fragile to stand-up to toasting in a traditional electric pop-up toaster, you can just split them as you would an English Muffin and toast or broil in an oven, or toaster oven... and little pat of butter doesn't hurt, either. ;)

If you give them a try, I hope you like them!
Thanks for stopping by for a visit today. :)


Blessings,~mari xo

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