The perfect balance of savory and sweet, these quick scones are perfect on their own or drizzled with crispy sage sautéed in butter.
Instructions
- Preheat oven to 425F.
- Mix the dry ingredients and chopped sage together in a large bowl.
- Using a fork or pastry knife, cut in the butter until the mixture resembles a course meal.
- In a separate bowl, combine the butternut squash, half & half and egg. Whisk until combined.
- Make a well in the center of the dry ingredients and pour in the butternut mixture.
- Gently fold, using a fork, until combined. Knead dough slightly to form a ball.
- Turn out onto a floured surface and pat into a rectangle. Cut out 12 triangles and place on a baking sheet.
- Brush with cream. Top each with a sage leaf dipped in melted butter.
- Bake for 20 – 25 minutes.
