sweet miscellany

seasonal plant-based recipes

Buckwheat Scones with Spiced Butternut Squash Butter

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IMG_0088IMG_0007I’ve come to realize recently how much of my mood is affected by the weather. Has anyone else noticed this about themselves? I’ve always liked certain types of weather and seasons but lately I’ve noticed how much I thrive when I enjoy what’s going on outside. It has been so damn humid and disgusting in Houston over the past week that I haven’t even wanted to spend any time outside. To be honest, that is really hard for me because I love being outside. I find so much inspiration and renewal in nature so being holed up indoors has been a bit draining. And if I’m being totally honest, slightly depressing.

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Since I can’t control the weather (as much as I may want to), and since I can’t move elsewhere anytime soon, I’ve been trying to focus more energy on the blog and into making plenty of fall-inspired foods. Since this is my major creative outlet at the moment, I’ve been investing more time and energy into the blogging process as a whole. I’ve noticed that this has really shifted my perspective and made me appreciate the space that I’ve created here for myself and others. Being creative and sharing in this space in this capacity is what truly lights me up.

I have a quote pinned on one of my pinterest boards that I revisit frequently because I’m currently in a process of evaluation and reassessment. I’ll share it with you here because I think it’s rather appropriate for this post and might offer you some insight if you are feeling stuck or uninspired:

“be who you were created to be and you will set the world on fire”
-St. Catherine of Siena
 

IMG_0038IMG_0040Since fall inspires me and lights me up, I’m bidding farewell to summer and sharing something I’ve been dreaming about making for months. These scones are actually an iteration of the first ones I sold at the farmers market back in Longview. Since I’ve left that part of me behind (at least for now), I decided to share the recipe with you here because who doesn’t want a gluten free/vegan scone recipe in their arsenal?! And, because I’ve been wanting to make it since seeing these 2 beautiful squashes in my CSA share , I’ve paired the scones with a homemade spiced butternut squash butter. It’s like apple butter’s quirky cousin with a whole lot of personality. If you don’t want to make your own puree like I did, you can buy some at the store or just sub in sweet potato or pumpkin puree for similar and delicious results. I’m ready for you fall!!

 

Spiced Butternut Squash Butter

 
2 cups butternut squash puree *
juice from 1 small lemon
6-8 tbsp coconut sugar (depending on your sweet tooth)
1 tsp freshly grated ginger root
1/2 tsp garam masala
1/4 tsp ground cardamom
Combine all of the ingredients in a wide saucepan. Stir well, then gently bring the mixture to a low boil over medium high heat, stirring often. Once it starts to sputter, turn the heat down to medium low. Cook the mixture over medium low for about 30 minutes, stirring often, until it has thickened and reduced by a quarter. Taste the mixture as it cooks and add more spices if you wish. Cool the butter, then store it in an airtight container in the fridge. Serve with buckwheat scones or eat straight-up with a spoon. Makes about 1 1/2 cups.*to make your own butternut squash puree, cut 2 small/medium butternut squashes in half lengthwise. Scoop out all of the seeds, then place the halves cut side down onto a lined baking sheet. Roast them in a 375 degree oven for about 45 minutes until the flesh is soft. Once the squash is ready, remove it from the oven and let it cool until you are able to handle it safely. Scoop the flesh away from the skin and puree it in a blender or food processor. I got slightly more than 2 cups of puree from 2 small/medium butternut squash.

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Mini Buckwheat Scones
notes: The only trick to this recipe is following the directions. As much as you might want large scones, the recipe was formulated to work in a smaller shape. Also, don’t skip the chilling steps in the freezer. This helps keep the coconut oil cold so that your scones don’t bake into a droopy puddle in the oven. As for shelf life, these are best the day they are made.
60g brown rice flour
60g buckwheat flour, plus more for the work surface
60g arrowroot flour
1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp sea salt
20g (2 tbsp) coconut sugar or raw sugar60g solid coconut oil (chill in the fridge if necessary)
60g cold unsweetened applesauce

60g cold coconut milk, cashew milk, or almond milk

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Combine the flours, xathan gum, baking powder, sea salt, and coconut sugar in a bowl and whisk to combine. Add the solid coconut oil and cut it into the dry ingredients with either a fork or a pastry blender until the mixture looks crumbly and the oil is in small pieces. Park this mixture in the freezer for 5 to 10 minutes. During that time, whisk together the applesauce and coconut milk in a small bowl. Remove the bowl with the dry ingredients from the freezer and add the liquid mixture to it. Using a spatula, mix the two together until the dough comes together into a ball. If it looks a bit dry, add a tiny splash of coconut milk. Once the dough has come together, divide it into equal halves. Form each half roughly into a ball. Dust your work surface and hands with some buckwheat flour, then put half of the dough down. Gently form it into a flat, circular disc that is about one inch thick. Using a knife, cut the circle into 6 equal wedges. Place the wedges at least one inch apart on your prepared baking sheet. Repeat this process with the remaining half of the dough. When you have all of the wedges on your baking sheet. Park it in the freezer for 5 to 10 minutes. After that time, remove the baking sheet from the freezer and put it directly into your preheated oven. Bake the scones for 10 minutes, then rotate the tray (front to back, back to front) and continue baking for an additional 5 minutes until the scones are firm and the bottoms are golden. Remove from the oven and cool a few minutes before eating. Serve with spiced butternut butter or your favorite preserves. Makes one dozen mini scones.
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Comments

  1. Ruth Black says

    Wow!! Courtney, what a great post. Love the pictures and your comments – especially that quote! I now have FOUR butternut squash on my counter, so I'll definitely be trying to make butternut squash butter – what a cool idea!

    Reply

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