Butternut Pecan Scones
What better way to welcome the cooler weather and changing leaves than a hot buttered scone? How about a hot buttered butternut pecan scone.
Ingredients
2/3 cup puréed cooked butternut squash
1 room temperature egg, beaten
1/3 cup brown sugar
1 tsp vanilla
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
2 1/4 cups Pamela’s GF baking mix
1/4 cup millet flour
4 TBS vegetable shortening
1/2 cup chopped pecans
3 TBS milk
Directions:
Preheat oven to 375°. Line baking sheet with parchment paper.
In a bowl combine the squash, egg, sugar, vanilla and spices.
Add flour to a stand mixer (or using pastry knife in a deep bowl) begin to add shortening one tablespoon at a time until mix crumbles. Add pecans. Slowly add in wet mixture until completely mixed in, but do not over mix. One tablespoon at a time add the milk until the dough forms a firm ball.
Roll handfuls of dough into small balls and then flatten on baking sheet. Mix will make 6 large or roughly 8 small scones.
Bake 15-17 minutes until centers spring back when lightly touched.