Butternut Squash Scones with Amaretto Soaked Raisins

Can you believe Thanksgiving is only days away…..crrrrrraaaaaazzzzzyyyy! Time sure does fly by sooooo fast! My in-laws are coming in for the whole holiday weekend, I am pretty excited for next week! Hubby a.k.a. Grillmaster will be smoking a turkey for the first time…..YUM!

So I had to think of a fun breakfast choice for all of us, something that screams Fall. So I pulled out the rest of my roasted butternut squash, remember that fun butternut squash pizza dough? AND I had a little bit of amaretto left…..I keep adding booze to my recipes lately. The funny part is, I really hardly ever drink. BUT there is something fun about adding booze to sweet treats!!! Actually my next post involves booze too, this IS becoming a problem…..OR just plain good ol’ times!!!

Last Christmas I used up the rest of my cranberry relish and added it to my scone recipe, cranberry orange scones. Scones are wonderful, but I don’t like them too dry. Adding the cranberry relish or even butternut squash really helps make the scones so moist and wonderful!

Since it is cranberry season, instead of raisins, you could use craisins instead.  OR just add fresh cranberry and add amaretto. Have fun with your recipe!

I do have a scone pan, but wanted to make them the old school way.  Making them the old school way took me back to my college days, we always made scones in my cooking class.

Spread dough on baking sheet, and cut eight scones in dough.

After cooling for 20 minutes, drizzle glaze over top of scones.


Yields 8

Butternut Squash Scones with Amaretto Soaked Raisins

3 hrPrep Time

30 minCook Time

3 hr, 30 Total Time

Save RecipeSave Recipe


1/2 cup sugar
1 cup cold butter, cut into cubes
1 egg
1/2 cup cherry Greek yogurt
1 cup butternut squash, mashed
1 cup raisins
1/2 cup amaretto
3 cups all purpose flour
1 1/2 Tbsp baking powder
1 1/2 tsp salt
1 cup powdered sugar
1 Tbsp amaretto
1 Tbsp half and half


Soak raisins and 1/2 cup amaretto overnight, or two hours before you will be baking scones.

For roasted butternut squash – peel squash, cut into cubes, place on sheet pan and toss with 1/4 cup of olive oil, roast at 350 degrees Fahrenheit for 25-30 minutes depending on oven. Sit aside.

Preheat oven to 400 degree Fahrenheit. Grease baking sheet with cooking spray.

In medium bowl, mix together flour, baking powder, salt, and cubed cold butter. With pastry mixer or your hands, break up butter into pea size pieces or crumbles, sit aside.

In medium bowl, mix together sugar, egg, Greek yogurt, butternut squash, and amaretto soaked raisins.

Add wet ingredients to dry ingredients, mix until incorporated, but it is important to not over mix scone batter.

Batter will be thick, but loose. Place on center of cooking sheet, and shape into circle, cut eight scones in dough (picture up above.) Bake for 30-35 minutes depending on oven.

In small bowl, mix together powdered sugar, amaretto, and half & half, until glaze is loose, but still thick to stay on scones. Once scones are baked, let them cool for about 20 minutes, then add glaze.

Enjoy with your cup of morning coffee!

Recipe Type: Breakfast

I love butternut squash!!!

What is your favorite scone recipe to make?

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  • Beautiful scones, Terra! I love butternut squash too and the amaretto soaked raisins sound heavenly!
  • Hotly Spiced
    What a great way to kick off Thanksgiving. You need to tell the guy in your bottle shop that seriously, all the booze you're buying is truly going in the cooking! xx
  • First of all - YUM! This looks amazing...I love the combo of the squash with the boozy raisins - mmmm! And second - SO JEALOUS! I've always wanted to smoke a turkey!! Enjoy :)
  • I would love these! I made some butternut squash scones a couple of years ago and love your addition of cherry yogurt and the amazing amaretto raisins and amaretto glaze. These look like they would be so wonderfully moist and flavorful!! Have a wonderful Thanksgiving with your family :-)
    • They were really moist, and so full of flavor:-) Thank you so much my friend! Hugs, Terra
  • Every time I see scones for breakfast I have to laugh. My in-laws came to visit and I made some lovely pumpkin scones for breakfast. I set them on the table in the pride of place, right in the center and John said, "We don't eat scones for breakfast, those are for morning or afternoon tea." I wanted to go through the floor. My mother-in-law said she'd love one for breakfast and saved the day. She would love your scones.
    • I love learning about other countries traditions. I love that your mother-in-law still saved the day, LOL!!! Thank you so much, Hugs, Terra
  • Looks really yummy!!!
  • Paula @ Vintage Kitchen
    There can never be too many good scone recipes and booze in baking. Love both and these are absolutely fantastic! Perfect breakfast
  • What a wonderful recipe to wake up to this morning! I have been on a butternut squash kick lately - I can't get enough!
  • OK, I confess...the amaretto soaked raisins hooked me! Now I'm diggin' all the drizzle, too!! And, they look so moist, and I know tasty!! xoxo Ally
  • mjskit
    I have to agree with Ally - The clincher was the amaretto soaked raisins! These scones look irresistible!!!! Saving this for our Thanksgiving brunch! My hubby is also smoking the turkey again this year. It's the only way to go. His guide is the Ultimate Smoked Turkey at amazingribs.com. It really is a great method/recipe! Have fun!
    • Thank you so much for the info on smoking a turkey, I so appreciate you sharing the website too! Hubby had success with his first time smoking the turkey. Our skin was black, but was definitely not burnt, so not sure about that. We loved the turkey, and devoured it! Thank you so much, Hugs, Terra
  • You have me again speechless with this gorgeous scone! Love the add of amaretto soaked raisins.
  • These scones have me drooling and unable to speak :D Cheers CCU http:/gobakeyourself.wordpress.com/
  • kitchenriffs
    Great pictures! And a really nice recipe. Love the idea of the Amaretto soaked raisins - brilliant! I've smoked a turkey in the past, but it's been quite awhile. Maybe time again, don't you think? Fun post - thanks.
  • You butternut squash scone definitely screams fall, no doubt Terra! The color the flavors included, its a handsome recipe. soaked raisins give so much flavors right? you just reminded me to tell my mum to send me amaretto! =P