Scones: Butternut Squash with Cinnamon Icing (Sage is optional)

Whenever possible I love to incorporate the herbs  from my garden into the food I make, so when I came across this recipe for Butternut Squash with Sage from "Food 52"  I knew I wanted to try it.
Because they are not overly sweet they make a good addition to holiday dinners  alongside roast turkey, or ham... (You can omit the cinnamon icing  and just brush with  cream & garnish the top of each scone with a sage leaf.)
The great thing is, these scones are actually better if you mix and shape them in advance and freeze them, then bake from frozen ~ so they are ready at a moments notice if needed.




I've made them both with the sage, and without ~ Predictably, those who aren't fond of sage or those who are not fond of  somewhat unconventional flavor combinations  prefer the scones without the sage.  I happen to love the flavor of sage, and I liked them both ways.




The addition of the butternut squash puree helped keep these scones more moist, and a little more cake-like than traditional all-butter scones. As with most scones they the texture and flavor is best while still warm from the  oven.   However, I never let a cold or day-old scone go to waste . . .  Although they are too fragile to stand-up to toasting  in a traditional electric pop-up toaster, you can just split them  as you would an English Muffin and toast or broil in an oven,  or toaster oven... and little pat of butter doesn't hurt, either. ;)

If you give them a try, I hope you like them!
Thanks for stopping by for a visit today. :)


Blessings, ~mari xo