1 ½ cups winter squash, baked and mashed
2 cups unbleached white flour (use cake flour for a lighter scone)
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground ginger
½ teaspoon cinnamon
4 tablespoons unsalted butter, cut up
2 tablespoons sugar
3 tablespoons milk (or less)
Preheat oven to 425° F.
Drain the mashed squash well and turn out onto paper towels to absorb moisture.
In a large bowl, stir dry ingredients together. Add butter and mix with a fork or pastry blender. Gently stir in sugar and squash and then milk, 1 tablespoon at a time, until a soft dough forms.
Turn dough out onto floured surface. Dust your hands with flour and flatten out the dough to a 1 inch thickness. Cut out circles or triangles of about 2 inches across using a glass or knife. Place scones on parchment paper on a baking sheet. Bake for 10-15 minutes or until well risen and golden brown. Serve warm.
adapted from recipetips.com