Since 2020, I’ve been making one variation or another of these tasty sour cream scones but until recently hadn’t tried a savory-leaning version. A stash of chopped butternut squash that I thought I’d use to bake a batch went, instead, into re-testing an old tortellini with Italian sausage soup recipe I planned on teaching for a cooking class. I bought more and used that for the class itself, along with a whole squash I peeled and chopped. Still no scones baked. It happens. Sadly, the next squash went squishy and white-specked before I could get it cooked. Ugh and sorry! Back to the store, squash purchased again. Then: A free afternoon finally at hand, I worked out the recipe and baked more than a few of these fun little gems. And, it turns out, they’re not totally a savory bake as in Cheddar-Dill Biscuits, let’s say. To begin with, butternut squash itself skews sweet like pumpkin, doesn’t it? My other star and desired ingredients were toasted pecans and sweetened coconut. Toasted pecans feel as if they belong with sweeter ingredients, as of course does sweetened coconut. Add that up with sugar in the dough (less than in a fruit scone but still…) and there’s defo a sweet-ish side to this squash quick bread. But just wait. We tried them with coffee and breakfast, then again with roast chicken dinner, hunkered up with afternoon tea, and found these scones sidled up perfectly next to whichever. Think Sunday fried chicken biscuits that are just great Monday morning with jam. So you choose how you serve them or just keep eating — no additional butter needed, either. That’s what best sous and husband Dave and I are doing.
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