I baked a delicious butternut squash the other night along with roasted chicken and brown rice.  The leftover chicken has had 2 other lives – one as chicken broth for chicken soup, and two as chicken filling for chicken enchiladas whereas the leftover brown rice had 1 other life as the rice in the chicken soup (with veggies of course!).

As for the Butternut Squash, well, I wasn’t quite sure to do with that.

This morning I woke up with a strong craving for baked goods, but not something too sweet.  I had a leftover sweet potato in the fridge, but it was on the small side….and then it occurred to me…perhaps combined with the Butternut Squash it would become a scone? The question is – is there too much liquid in a cooked butternut squash, would it throw the recipe off?

Scones are now in the oven and they are looking (and smelling) delicious!  Hopefully the taste and texture works!

Allergy Free Sweet Potato + Butternut Squash Scones

recipe by Heidi Bayer ©2010 All Rights Reserved

1 small sweet potato cooked

1 chunk of cooked butternut squash (probably about 1/2 cup total)

3 oz unsweeteed applesauce

1/4 Cup Canola Oil

1 tsp Vanilla extract (gluten free)

3 Cups Gluten Free Flour Blend

1/2 tsp xanthan gum

2 tsp creme of tartar

1/4 tsp baking soda

3/4 Cup Sugar

1 tsp cinnamon

1/2 tsp ginger powder

1/4 tsp cardamom

1/2 tsp salt

Preheat oven to 375 (or 350 with convection). Mash sweet potato and squash together, or, if they’re not well cooked and soft, place them in a pan on the stove, add the 1/4 cup canola oil and cook for a bit until they’re mashable.  Place in a large bowl and wisk together with the sugar, vanilla and spices.  In a separate bowl, combine the flours, baking soda, creme of tartar, salt (save the addition of the xantham gum for last). Combine 1/3 of the flour mixture into the sweet potato + butternut squash mixture in stages, mixing as you go.  I find that this is easiest done with my hands.  At the very end, right before you’re about to completely mix the dough, add the xanthan gum.  Kneed until the mixture forms a ball.  Pat the ball down into either a rectangle or a circle.  Place it on a greased pan and cut into 6 squares or triangles.

Place pan in oven and bake for 25 – 35 minutes (depending on your oven).  Remove and let cool on a wire rack.

Finish with either  a dusting of powdered sugar or glaze with brushing each scone with maple syrup.

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One Response to Allergy Free Sweet Potato + Butternut Squash Scones

  1. The scones came out quite good! Exceptional with a drizzle of maple syrup…Enjoy!

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