Butternut Squash Bacon Scones

I love baby showers!!

Butternut Squash Bacon Scones

There is so much excitement and joy in the air, and so many tiny little socks and hats! I couldn’t be happier to have you join me as I honor a friend of mine, Lisa, who is due with a bouncing baby boy very soon!

A bunch of us are in the middle of a surprise virtual baby shower today (is that so funny by the way?!) I couldn’t think of a lovelier person to throw a shower for and I encourage you to check out the links below for all of the other folks who have joined in the festivities- I am sure everyone has made scrumptious treats for the party!

Butternut Squash Bacon Scones

I made scones- because I just always make scones for showers. I’m not sure why- I just do.

These are not your average scone though. I used fresh roasted butternut squash puree, and then added monterey jack cheese, crispy bacon and fresh green onions.

Butternut Squash Bacon Scones

These have now been devoured for breakfast with scrambled eggs, on the side of hot soup and slathered in butter with a glass of milk in the afternoon. Basically perfect any way you want them.

Please enjoy them yourself! This is how you make these:

In a food processor, combine all of the dry ingredients.

Butternut Squash Bacon Scones

Add the shredded cheese to the dry ingredients and pulse.

Butternut Squash Bacon Scones

Add the cold butter and pulse the butter into the dry ingredients.

Butternut Squash Bacon Scones

In a separate bowl, whisk together the squash puree with the eggs and the cream.

Butternut Squash Bacon Scones

Add the wet combination to the dry ingredients, along with the bacon and green onions, and pulse until the dough comes together into a sticky dough.

Butternut Squash Bacon Scones

Butternut Squash Bacon Scones

Transfer to a lightly floured surface and pat into a disc about 1 inch thick.

Butternut Squash Bacon Scones

Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.

Butternut Squash Bacon Scones

Bake the scones at 400 for 12 minutes. Remove and serve hot or at room temperature.

Butternut Squash Bacon Scones

Recipe: Butternut Squash Bacon Scones

Ingredients

  • -2 cups flour
  • -1 tsp baking powder
  • -½ tsp baking soda
  • -½ tsp salt
  • -1/8 tsp cayenne pepper
  • -½ cup shredded Monterey jack cheese
  • -8 Tbs cold butter, cut into small pieces
  • -½ cup roasted butternut squash puree (you could also use pumpkin puree)
  • -2 eggs
  • -2 Tbs cream
  • -4 strips bacon, crumbled
  • -1 large green onion, thinly sliced

Instructions

  1. 1. In a food processor, combine all of the dry ingredients.
  2. 2. Add the shredded cheese to the dry ingredients and pulse.
  3. 3. Add the cold butter and pulse the butter into the dry ingredients.
  4. 4. In a separate bowl, whisk together the squash puree with the eggs and the cream.
  5. 5. Add the wet combination to the dry ingredients, along with the bacon and green onions, and pulse until the dough comes together into a sticky dough.
  6. 6. Transfer to a lightly floured surface and pat into a disc about 1 inch thick.
  7. 7. Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.
  8. 8. Bake the scones at 400 for 12 minutes. Remove and serve hot or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 8

 

A Thought For Food | Scalloped Potato Gratin
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Turntable Kitchen | Maple-Olive Oil Granola with Cocoa Nibs, Hazelnuts and Cherries
Yes I Want Cake | Carrot Cake Cupcakes
Family Fresh Cooking | Maple Pumpkin Spice Popcorn
What’s Gaby Cooking | Chocolate Dipped Meringues
Two Peas and a Pod | Vegetable Quinoa Soup
Foodie Crush | Crab Salad Sweet Potato Chip Bites
Simple Bites | Maple Pumpkin Pie
Three Many Cooks | Chocolate-Peanut Chex Mix
Shutterbean | Tiny Taquitos w/ Avocado Cilantro Sauce
Heather Christo Cooks | Butternut Squash Bacon Scones
Eat Live Run | Salted Caramel Chocolate Cookie Bars
Aggies Kitchen | Iced Apple Cinnamon Tea
Reluctant Entertainer | Mascarpone Marmalade Bites
Eat the Love | Roasted White Chocolate Berry Tart (Gluten Free)

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Categorized: Baked Goods
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Butternut Squash Bacon Scones

I love baby showers!!

Butternut Squash Bacon Scones

There is so much excitement and joy in the air, and so many tiny little socks and hats! I couldn’t be happier to have you join me as I honor a friend of mine, Lisa, who is due with a bouncing baby boy very soon!

A bunch of us are in the middle of a surprise virtual baby shower today (is that so funny by the way?!) I couldn’t think of a lovelier person to throw a shower for and I encourage you to check out the links below for all of the other folks who have joined in the festivities- I am sure everyone has made scrumptious treats for the party!

Butternut Squash Bacon Scones

I made scones- because I just always make scones for showers. I’m not sure why- I just do.

These are not your average scone though. I used fresh roasted butternut squash puree, and then added monterey jack cheese, crispy bacon and fresh green onions.

Butternut Squash Bacon Scones

These have now been devoured for breakfast with scrambled eggs, on the side of hot soup and slathered in butter with a glass of milk in the afternoon. Basically perfect any way you want them.

Please enjoy them yourself! This is how you make these:

In a food processor, combine all of the dry ingredients.

Butternut Squash Bacon Scones

Add the shredded cheese to the dry ingredients and pulse.

Butternut Squash Bacon Scones

Add the cold butter and pulse the butter into the dry ingredients.

Butternut Squash Bacon Scones

In a separate bowl, whisk together the squash puree with the eggs and the cream.

Butternut Squash Bacon Scones

Add the wet combination to the dry ingredients, along with the bacon and green onions, and pulse until the dough comes together into a sticky dough.

Butternut Squash Bacon Scones

Butternut Squash Bacon Scones

Transfer to a lightly floured surface and pat into a disc about 1 inch thick.

Butternut Squash Bacon Scones

Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.

Butternut Squash Bacon Scones

Bake the scones at 400 for 12 minutes. Remove and serve hot or at room temperature.

Butternut Squash Bacon Scones

Recipe: Butternut Squash Bacon Scones

Ingredients

  • -2 cups flour
  • -1 tsp baking powder
  • -½ tsp baking soda
  • -½ tsp salt
  • -1/8 tsp cayenne pepper
  • -½ cup shredded Monterey jack cheese
  • -8 Tbs cold butter, cut into small pieces
  • -½ cup roasted butternut squash puree (you could also use pumpkin puree)
  • -2 eggs
  • -2 Tbs cream
  • -4 strips bacon, crumbled
  • -1 large green onion, thinly sliced

Instructions

  1. 1. In a food processor, combine all of the dry ingredients.
  2. 2. Add the shredded cheese to the dry ingredients and pulse.
  3. 3. Add the cold butter and pulse the butter into the dry ingredients.
  4. 4. In a separate bowl, whisk together the squash puree with the eggs and the cream.
  5. 5. Add the wet combination to the dry ingredients, along with the bacon and green onions, and pulse until the dough comes together into a sticky dough.
  6. 6. Transfer to a lightly floured surface and pat into a disc about 1 inch thick.
  7. 7. Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.
  8. 8. Bake the scones at 400 for 12 minutes. Remove and serve hot or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 8

 

A Thought For Food | Scalloped Potato Gratin
Bev Cooks | Kale and Sage Pesto Crostini with Roasted Veggies
Turntable Kitchen | Maple-Olive Oil Granola with Cocoa Nibs, Hazelnuts and Cherries
Yes I Want Cake | Carrot Cake Cupcakes
Family Fresh Cooking | Maple Pumpkin Spice Popcorn
What’s Gaby Cooking | Chocolate Dipped Meringues
Two Peas and a Pod | Vegetable Quinoa Soup
Foodie Crush | Crab Salad Sweet Potato Chip Bites
Simple Bites | Maple Pumpkin Pie
Three Many Cooks | Chocolate-Peanut Chex Mix
Shutterbean | Tiny Taquitos w/ Avocado Cilantro Sauce
Heather Christo Cooks | Butternut Squash Bacon Scones
Eat Live Run | Salted Caramel Chocolate Cookie Bars
Aggies Kitchen | Iced Apple Cinnamon Tea
Reluctant Entertainer | Mascarpone Marmalade Bites
Eat the Love | Roasted White Chocolate Berry Tart (Gluten Free)

Recipe by Heather Christo (http://heatherchristo.com)