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!
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.
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.
Add the shredded cheese to the dry ingredients and pulse.
Add the cold butter and pulse the butter into the dry ingredients.
In a separate bowl, whisk together the squash puree with the eggs and the cream.
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.
Transfer to a lightly floured surface and pat into a disc about 1 inch thick.
Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.
Bake the scones at 400 for 12 minutes. Remove and serve hot or at room temperature.
Recipe: Butternut Squash Bacon Scones
- -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
- 1. In a food processor, combine all of the dry ingredients.
- 2. Add the shredded cheese to the dry ingredients and pulse.
- 3. Add the cold butter and pulse the butter into the dry ingredients.
- 4. In a separate bowl, whisk together the squash puree with the eggs and the cream.
- 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. Transfer to a lightly floured surface and pat into a disc about 1 inch thick.
- 7. Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.
- 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
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Leave a Comment
Yum, yum, yum! I’m really digging this combination…
Thanks so much Loretta! Of course it easy to substitute in pumpkin or omit the bacon as well for a vegetarian friendly option!
Fantastic and perfect for the shower! I love all the recipes we’ve shared, I hope Lisa is surprised!
Oh my gossss. Bacon in my scones? Could.not.be.more.genius.
You are just the sweetest & I’m with you – really can’t go wrong with scones! Hopefully when I’m in Seattle next, we can get together so – 1. I can see you and 2. you can meet this little guy. So happy to know you and touched by your sweet post – thank you Heather!
I can’t wait too Lisa!!
I am originally from Victoria which I know is your neck of the woods, (I now live in FLA so I condsider that your neck of the woods)so you know I love me a scone! What a great flavor combination!
Oooh savory scones! So fun! I love the combo of butternut squash, bacon and cheese. Perfect for breakfast! And for a baby shower. Now we just gotta rally everyone together in real life so we can all eat each other’s food…
What is not better with bacon in it? Love that pumpkin and with bacon, yum.
First time here. Loved your site and the recipes. Can’t resist dropping a comment here seeing the cool snaps. Will definitely try this recipe and let you know..
Eagerly waiting for more recipes.