Butternut squash butter is like apple butter's quirky cousin with a whole lot of personality, and it pairs beautifully with these mini gluten-free buckwheat scones. Eat them while wearing your warmest, coziest sweater and sipping on a mug of your favorite tea.
Buckwheat Scones With Spiced Butternut Squash Butter [Vegan, Gluten-Free]
Spiced Butternut Squash Butter:
- 2 cups butternut squash puree*
- Juice from 1 small lemon
- 6-8 tablespoons coconut sugar (depending on your sweet tooth)
- 1 teaspoon freshly grated ginger root
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground cardamom
Mini Buckwheat Scones:
- 1/4 cup brown rice flour
- 1/4 cup buckwheat flour, plus more for the work surface
- 1/4 cup arrowroot flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons coconut sugar or raw sugar
- 1/4 cup solid coconut oil (chill in the fridge if necessary)
- 1/4 cup cold unsweetened applesauce
- 1/4 cup cold coconut milk, cashew milk, or almond milk
To Make the Squash Butter:
- 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 the Scones:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine the flours, xanthan 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 5-10 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 six 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 5-10 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 five 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.
*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.