Thanksgiving arrived and it was another great one! I am once again astonished and grateful for all our miraculous teams accomplish! I also managed to sneak in a trip with my kids and celebrate my birthday in a warm and lovely place, and I am incredibly thankful and truly rejuvenated. Bakery life waits for no one, so without skipping a beat we are back in full holiday prep and swing. The smell of cinnamon and powdered sugar fills the air and I’m reminded yet again that this is the life for me. At present, I find myself craving something savory perhaps you are, as well, ( at least for a couple of weeks any way.) I was able to use leftover sage from the our stuffing pantry, combined with butternut squash, sharp white cheddar, and warm spices to put together a bright savory scone, that just hints fondly at Thanksgiving. I picture snacking on this with cream tea ( Pg Tips) , a warmed plated and a sizable side of butter (do it up right!) Full recovery and ample ammunition right into the next joyous holiday!

Making gluten-free scones can be tough work, but I wrote this recipe to make it easy-work; perfect for the novice and experienced baker alike. My favorite way to enjoy these scones is fresh from the oven, and as I may have previously mentioned with a hearty side of butter (my accompaniment for pretty much any baked good.) They could be fantastic with a stew or soup, as well. Also plan ahead and treat “future-you!” Wrap these in waxed paper or plastic wrap individually and freeze for some cold January moment. However, you choose to enjoy these Butternut Squash +Sage Scones is up to you, but enjoy them you must! Take time, bake, build a puzzle, write a friend, sit quietly in the sunniest spot, just enjoy this special time of year.

Be Sweet &

see you soon.

Geri

Butternut Squash + Sage Scones

yields 6-8 scones

Ingredients

• 2 C. Cherbourg flour

• 1 Tbsp. baking powder

• 4 Tablespoons granulated sugar

• 3/4 tsp. kosher salt

• 1/2 tsp. ground cinnamon

• 1/4 tsp. fresh ground nutmeg

• 1/8 tsp. ground cloves

• 1/4 tsp. ground ginger

• 2 tsp. finely chopped fresh sage

• 3 ounces cold salted butter, cut into small cubes

• 3/4 C. sharp white cheddar cheese

• 1/2 C. butternut squash puree

• 1/3 C. heavy cream, plus more for brushing on top of scones

• 1 large egg

• 8 small sage leaves

• extra granulated sugar, for dredging leaves

Directions

1. Prepare the butternut squash: I prefer the oven method but you can also use the microwave method if you prefer. Oven method: slice squash in half length-wise and remove seeds with a large spoon. Rub with olive oil, cover with aluminum, and roast at a high temperature until soft. Remove from skins and mash.

2. In the bowl of a food processor, fitted with the chopping blade, place the dry ingredients plus the 4 tablespoons of granulated sugar, and the chopped sage, and pulse to combine. Add the butter, and pulse about 10 or so times more, the mixture will look like a coarse meal (can also be made by hand with a pastry cutter or fork).

3. Transfer the flour/butter mixture to a large mixing bowl. In a separate small bowl, place the squash, egg, and heavy cream. Mix well. Pour into the flour mixture. With a fork, fold the wet into the dry as you gradually turn the bowl. Fold in the grated cheddar cheese with a rubber spatula.

4. Due to the lack of gluten, we hand form each scone. Grab approximately one cup of dough and form into an oblong shape using both hands. I make something like prayer-hands to do this part. Push together so that once you place the scone on the pan it holds together and does not fall apart.(*OPTIONAL if making ahead place the scones on a wax paper-lined sheet pan, cover and freeze. Once they are frozen, you can store for several weeks.)

5. Preheat oven to 350° F. Place scones on a parchment-lined sheet pan, about 1 inch apart. Push the scones down a tad with the palm of your hand so they are approximately 1/2” - 3/4” in height. Brush with cream. Take the whole sage leaves, brush front and back with cream and dredge in granulated sugar. Place on top of scones.

6. Bake for approximately 25-28 minutes or until golden and firm in the centers.