Thankfully, we survived the aftermath of Hurricane Sandy but I am afraid many people are still without power and have a lot of cleanup and repair before their communities can try to get back to some semblance of normalcy. These horrific events make me grateful for the little and big things in my life. Family, health, running water, a warm bed, my crazy dog, Lucy. Here’s my latest picture of my sweet dog. Isn’t she so cute?
I have to say, I was touched by the many well-wishes I received from around the globe. Thank YOU for checking in to see if my family was okay.
This week flew by…my youngest son was out of school for a few days and my daughter is home as her college is shut down in NYC until Monday. But tonight I am actually home all alone –well, Lucy, Ed and Molly are with me, my furry friends. So…I thought I might spend some time creating in the kitchen…
I haven’t made scones in a while so thought I would try a butternut scone recipe as I have 2 butternut squashes from my farm share ready to be baked into something special.
and placed in a 8 x 8 square pan filled about 2 inches deep of water and baked in the oven for about 40 minutes-just until the squash could be easily spooned out.
I added about 1 1/2 cups of the cooked squash to my traditional scone ingredients. I also added some cinnamon, nutmeg and cloves…and being the nut and seed queen, I put some pumpkin seeds in the mixture too! I thought of using walnuts originally but pumpkin seeds seems a bit more appropriate for this fall inspired recipe.
My kitchen smelled so yummy.
I sprinkled a bit of my maple sugar on top.
I added a little butter and a just a hint more maple sugar while the scone was still warm. I had to keep sampling to make sure this was a good enough recipe to share with you. 🙂
Yes, I decided after several bites… I do think that you will like this recipe too.
Creative people are messy, right?
There is a FODMAP friendly and regular wheat recipe provided below depending on your diet goals. FODMAPers butternut squash serving size is 1/2 cup so 1 scone is an appropriate serving.
- 1 1/2 cup cooked butternut squash
- 2 1/2 cup all-purpose flour or whole wheat pastry flour and 1 teaspoon baking powder and 1/2 teaspoon baking soda OR 1, 16 ounce box Gluten free Bisquick mix for the FODMAPers
- 1 stick butter, cut into smaller chunks
- 2-4 Tablespoons sugar (use greater amount if using flour versus Bisquick Mix)
- 1 teaspoon vanilla
- 1/3 cup light cream (FODMAPers: cream is low in lactose)
- 1 egg, lightly beaten
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/3 cup pumpkin seeds
- Maple sugar (Find at Trader Joes or specialty store), to generously dust top of dough
- Preheat oven to 350 degrees and line cookie sheet with parchment paper.
- Put flour, baking powder and soda OR gluten free bisquick in medium bowl with butter pieces.
- Using pastry cutter, create crumb like mixture with butter and flour/bisquick
- Add in sugar, vanilla, cream, egg, squash, and spices.
- Fold in pumpkin seeds.
- Place dough on cookie sheet and pat out into circle about width of cookie sheet.
- Cut into 6-8 pie shape pieces.
- Sprinkle generously with maple sugar.
- Bake for 20 minutes. Enjoy warm.