Savory Onion and Squash Scones (makes 12)
DIETARY: Vegetarian
TOTAL TIME: 45 minutes
3 cups all-purpose flour
¾ cup shredded asiago cheese
1 tablespoon cane sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 stick unsalted butter, cold
1 cup buttermilk, plus 2 tablespoons
1/3 cup squash puree
1 large egg
4 tablespoons chopped chives
Preheat oven to 350° F. Combine flour, cheese, sugar, baking powder, and sea salt in a large mixing bowl.
In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg, and chives.
Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk and bake for 25 minutes or until edges are starting to turn golden.