Acorn Squash Scones with Raisins

These small scones make a wonderful healthy treat. They work well with any winter squash and taste best when fresh out of the oven.

August 21, 2015

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Acorn Squash Scones with Raisins
Print Recipe
These small scones make a wonderful healthy treat. They work well with any winter squash and taste best when fresh out of the oven.
Servings Prep Time
8 scones 15 minutes
Cook Time
45-70 minutes
Servings Prep Time
8 scones 15 minutes
Cook Time
45-70 minutes
Acorn Squash Scones with Raisins
Print Recipe
These small scones make a wonderful healthy treat. They work well with any winter squash and taste best when fresh out of the oven.
Servings Prep Time
8 scones 15 minutes
Cook Time
45-70 minutes
Servings Prep Time
8 scones 15 minutes
Cook Time
45-70 minutes
Ingredients
Servings: scones
Instructions
  1. Preheat oven to 350.
  2. Cut acorn squash in half and lightly coat with coconut or vegetable oil.
  3. Cook acorn squash rind side up in the oven at 350 degrees Fahrenheit for 30 – 45 minutes, until easily pierced with a fork. Keep oven set to 350 degrees for baking the scones.
  4. Scrape acorn squash flesh from the rind with a spoon and mash (or blend in the food processor) until all large chunks are gone.
  5. Wisk together non-dairy milk with apple cider vinegar in a mixing cup. Let sit five minutes.
  6. In a large bowl combine 2 cups acorn squash with maple syrup, coconut oil, and vanilla extract. Stir in milk-vinegar mixture.
  7. In a separate bowl mix flours, baking powder, salt, and cinnamon.
  8. Add flour mixture to acorn squash and stir with a wooden spoon just enough to mix, some dry clumps are fine.
  9. Fold in raisins.
  10. Oil a baking sheet and use a greased tablespoon measure to place 3 tablespoons of dough for each scone onto the baking sheet.
  11. Using wet hands, shape dough into triangle shape.
  12. Dust the tops of the scones with sugar and bake 15 – 25 minutes, until tops are lightly brown and firm to the touch.
  13. Transfer scones to a cooling rack to cool.
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