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Kabocha Squash & Pecan Scones

Having a variety of pureed squashes on-hand is becoming a habit between Lil Miss's pumpkin food trials, constantly using butternut squash for a number of recipes and finding a Kabocha squash to experiment with for the first time. I find myself searching for creative new twists and stumbled onto a great blog getting inspiration from this recipe. I left out the spices and xanthan gum to fit our needs and added pecans & blackstrap molasses. These scones have been a huge hit and I'm already mulling over more flavor combos.

Squash Pecan Scones


  • 1/2 cup sorghum flour

  • 1/2 cup tapioca flour

  • 1/2 cup brown rice flour

  • 1/2 cup white rice flour

  • 1/2 tablespoon corn-free baking powder

  • 1/4 teaspoon baking soda

  • 1/2 cup chopped pecans

  • 1/2 teaspoon fresh grated ginger

  • 8 tablespoons cold butter (1 stick)

  • 1/2 cup squash puree

  • 3 tablespoons water

  • 1/3 cup honey

  • 1 egg or alternative

  • 1 teaspoon blackstrap molasses


Preheat oven 400° F. Line a cookie sheet with parchment paper.

Mix together dry ingredients. Then cut in the butter with a pastry knife until pea-size.

In a separate bowl, mix the wet ingredients until blended. Add to the dry ingredients and mix until just combined.

Turn the mixture onto a surface lightly dusted with flour.Mold into a circle about 7” wide and 3/4" high.

Flour a knife or pizza cutter and slice like a pie. Flour hands and spatula or pie server, then transfer slices onto prepared cookie sheet. The batter is really sticky, so flouring is important.

Bake for 15-17 minutes or until firm and browned slightly. If you prefer a drier scone, bake a bit longer. I took them out at 17 minutes and they were just a bit soft and turned out pleasantly.

Let cool on wire rack for a few minutes while you grab a drink and enjoy!

These turned out large. Next time, I will split the batter in half and make two rounds for more kid-size portions.

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