Acorn Squash Scones w/ Black Tea Infused Butter
Yes, you read that right! I decided to use some of the acorn squash I made in a recipe because I have all the fall vibes over here! Also, acorn squash is one of my favorites and although I usually just bake it and eat it, I wanted to try it in a different form.
This recipe calls for 1/2 cup of cooked acorn squash. You can cook it however you’d like but I always like to bake it. I will usually place the whole acorn squash in a hot oven until it’s a bit easier to cut but this isn’t necessary. I also season it minimally because i’ts so flavorful and because it’s going into the scones. I used a little olive oil, salt and pepper. Depending on the size of your acorn squash, one half will probably be around how much you need for 1/2 cup.
Something important about the butter: Make sure you give yourself time for it to freeze it! Once the tea is infused in the butter, strain it and let it sit to make sure as much butter as possible strains out. You can put it in the fridge but if you put it in the freezer it will congeal quicker.
The scone batter was a bit difficult to deal with due to the acorn squash so the easiest thing to do would be to make dollops of it on the pan. I decided to try to cut a shape with a cookie cutter I had and add a stem to make it look like a leaf…it was a fail :0
I note in the recipe to freeze them first but it’s not needed. If you do freeze them, you can easily bake some now and keep the rest in the freezer and they will be easier to handle.
These didn’t change shape much while baking so I was a bit worried but they actually turned out quick delicious! They’re hardy and great for having with tea!
I did want to share an easy glaze you could make but I will say that these scones don’t need it! I think you can make the glaze and have it in case but make sure to try the scones themselves too!
So in the scones I used the organic assam black tea by Mana organics to infuse the butter. In the glaze I used a kenyan black tea with lemon by Ajiri Tea. All you have to do is brew the tea enough to get 1-2 tablespoons. To the tea continue to add sifted powdered sugar until you get your preferred pouring texture!
Because of the acorn squash the scones are somewhat sweet but also border on savory. The squash is really represented well in the scone but some people might like it a bit sweeter. The glaze would come in well for that.
The tea I used for the glaze has a lemon flavor which complimented the other flavors well!
