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When Autumn rolls around, it's time to make Pumpkin Scones for the farmers market here in Pound Ridge. I usually use canned pumpkin, but thought I might be able to achieve a similar product using cooked butternut squash. So I tried it. They came out pretty yummy. I am not a big fan of sage, so feel free to increase or decrease the amount. They do look very pretty decorated with the sage leaf on top, so don’t skip that step. You can always pluck it off. Keep in mind you will have to drain the cooked squash, as it contains a lot of liquid. You can do that the day before. This recipe is inspired by my pumpkin scone recipe, which is adapted from the recipe for Starbucks Pumpkin Scones here: http://www.food.com/recipe/Starbucks-Pumpkin-Scones-214051 - mrslarkin

• 2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)
• 6 tablespoons granulated sugar, plus more for sprinkling on top of scones
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• Scant 1/4 teaspoon ground cloves
• Scant 1/4 teaspoon ground ginger
• 2 teaspoons finely chopped fresh sage (optional)
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup butternut squash puree (see below for directions)
• 1/3 cup heavy cream, plus more for brushing on top of scones
• 1 large egg
• 8 small sage leaves
• Cinnamon drizzle, optional

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