December 13, 2010

Cheesy Squash Scones

Double Cheese and Squash Scones

In the last two weeks I have learned that there are a few things that I know for sure.

One: Working tastebuds are crucial, especially for a person who has a food blog and likes to eat. Apparently, I developed scarlet fever along with my strep throat. My tongue is still not back to normal. I will tell you, life is miserable with delinquent tastebuds. I keep trying to taste everything, hoping that it will eventually start working, but I'm fooling myself. I've been like a eager puppy dog, licking and chewing everything in sight. My salt and sour buds seem to be on high alert while my sugar buds have gone MIA. Everything tastes off. It is cruel and unusual punishment.

Two: I need to get dressed up more and get out and have a good time. Hubby had his work Christmas party this weekend and I tell you, it was so very good. I am loving getting all gussied up! I've never been a girlie-girl (I was a tomboy when I was younger) but I think my time has arrived. I need to get more skirts and dresses!

Three: I can't make scones. Yes, the picture looks pretty but they turned into dense pucks. I just don't understand. I've made scones twice and both times, I've hosted Hockey Night in Canada. My hubby has stated that I leave the scone making to him. They were tasty, just really "hearty" in texture :)

Can anyone help a girl out? Do you have some tips or tricks to making scones fluffy and flaky?


Cheesy Squash Scones
makes 8 scones

3-1/2 cups white flour
1 tsp salt
1/2 tsp black pepper
1/2 cup grated Parmesan cheese
1/2 cup grated cheddar cheese

1/2 cup squash puree
3/4 cup milk

In a large bowl, mix together the flour, salt, pepper, parmeson and cheddar. Mix until blended and make well in the center.

In a separate bowl, mix together the puree and milk. Pour into the well of the dry ingredients. Knead only until all incorporated together.

Divide the dough into two. Pat into 2 flat circles, approximately 6 inches wide and at least 1/2 inch tall onto baking sheet lined with parchment paper. Cut each flat circle of dough into 4 segments. Brush the tops with some extra milk.

Bake at 400F for 30 minutes until lightly browned and cooked through. Remove from oven, allow to cool on the pan over a wire rack. Serve warm.


lequan said...

Oh girl, you might as well have hopped over to my blog and written this exact same post for me (minus the scones cause I don't even dare bake unless it's super easy). I can so relate with everything you just said. Glad you had a good time at hubby's Christmas party. Good luck with the scones. They do look really yummy though. Sorry I'm no help.

Kevin Kossowan said...

I seem to do fine with scones. I use cold small-cubed butter and cut it in with knives, then rub between thumb and finger for a bit, but be sure not to overwork. I leave it lumpy, and when the dough comes together, seems to work fine. I've never made one without fat though...odd.

Scarlet fever? Does that still exist even?

Maki said...

Yeah. maybe this recipe didn't work out because there was no butter. sheesh.

Yup, scarlet fever. the skin on my fingers is peeling now. fun times.

A Canadian Foodie said...

Scarlet fever! You poor woman! Mothers can never be sick - or, at least - get the care and rest they need while sick. It is the chronic guilt we feel while ill... and not wanting to scare the kiddies, etc. I am so sorry that this is what you have been going through. I am going to google it as it is so rare. I need to learn more, now. I had no idea taste buds could be affected this way - but love your description about licking everything.
If you are trying to make light, fluffy and flaky scones, this recipe is not the place to start. Start with the standard butter, flour, salt, BP and milk (I prefer buttermilk). Then go to a recipe like this. Cheese scones are usually accompanied by the butter, as Kevin said - so this is an odd recipe. It looks like the squash is the substitute for part of the liquid which is a great idea - but the recipe seems to be missing enough fat to make flaky and light biscuits. There is also no leavening agent, so how are the biscuits to rise? I think this is nothing to do with your skills or abilities.
And - love that you are finding the beauty in gussying up!! Every time I see you, you are absolutely gorgeous in whatever you wear! Dressing up is so much fun!

Maki said...

Yeah, I am going back to basic recipes. I'll give it another shot. Full of delicious butter this time.

I saw a bunch of scone recipes with squash/pumpkin puree and thought I'd try them out since I have many stored in my basement from my garden.

Thanks for the compliment Valerie. I'm definitely working on being more of a girl and enjoying it!

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