Buttery, golden crusted brown sugar butternut squash scones are sweet, savory and herbaceous thanks to fresh sugared sage. A perfect breakfast, snack, brunch or dessert option for any Autumn or Winter gathering.
This year we are hosting Thanksgiving for thirty and I could not be more excited. And while I’ve officially used the last of my pumpkin, I am not ready to stop with the pumpkin treats!
That said, I wanted to offer some unique options with a gourmet feel as it makes me feel wonderful when our guests enjoy something new and impressive. I started testing recipes weeks ago and this one was one of our absolute favorites.
This scone recipe is so versatile because its complex flavors go well by themselves as a breakfast pastry, but it also is amazing with a rich bisque or soup. Our family loves these scones with some lobster bisque or Butternut Squash and Marigold Soup.
Hi Sarah,
Looking out for cakey butternut recipes, but the scone recipe isn’t with the article.
Thanks,
Linda
P.S. I made the butternut cake and it was very forgiving as it worked out without the addition of plain milk. I note you’ve removed that recipe post, but I hope you re-post it as it’s a lovely cake and I’ll give it 5 stars, I promise. I have the download but others are missing out 🙂 Everyone who ate it loved it. Thankyou for the recipe.
Thanks so much for your comment and for trying th cake Linda! I have just temporarily moved some recipes to drafts, we just moved to the US and are in a hotel with no access to a kitchen yet, so just wanted to retest the cake when I have an oven and rewrite the recipe so it makes sense. I appreciate your original comment, the recipe we will be back up soon – this was super helpful for me! xo Sarah