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.
3 hrPrep Time
30 minCook Time
3 hr, 30 Total Time
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!
I love butternut squash!!!
What is your favorite scone recipe to make?