Fall Spice Mini Scones

Continuing with my celebration of all things fall, a bit of breakfast or snack time cheer. While these may not be the prettiest thing I have ever baked, they were extremely tasty and fairly healthy too! My love affair with butternut squash continues, you could easily sub in fresh or canned pumpkin if you prefer (or if you don't happen to have baked squash on hand). These tasted particularly lovely with my morning coffee and dunked in it.



Fall Spice Mini Scones:
1 cup of whole wheat flour
1 1/4 cup of white flour
1 tbsp of baking powder
1/8 cup of white sugar
2 tsp of cinnamon
1 tsp of nutmeg
1 tsp salt
1/2 tsp of ginger
1/2 tsp of ground cloves
1/2 cup of roasted squash or pumpkin
6 tbsp of butter, chilled
1 egg
1/8 cup of maple syrup
4 tbsp of almond breeze or milk (approximately)
Powdered sugar, for serving (optional)

Pre-heat oven to 425 degrees. In a large bowl, stir together both flours, sugar, baking soda, and spices. Cut the butter into small chunks then cut into the flour mixture, using your fingers or 2 knives (you could also do this in a food processor). When the mixture is crumbly make a well in the center and add squash, egg and maple syrup. Mix together until a dough forms, adding the milk 1 tbsp at a time as needed, until dough forms and can be shaped. It should still be a little sticky. Pat the dough out into a square on a floured surface about an inch high. Cut four rows across and four rows down, then cut each square into diagonally, so you have rough 32 rough triangles. Put scones on two baking greased baking sheets, they don't expand very much sideways, so you can put them fairly close together. Bake for about 10 minutes, until scones are golden. Dust with powdered sugar before serving. Enjoy!



Happy Eating.