Butternut Squash Cookies

Ingredients

  • 2 C unbleached, all purpose flour
  • ⅓ C raw cane sugar
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1 rounded tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • healthy pinch of cloves
  • ¼ C cold, salted butter, cubed
  • 1 C buttermilk
  • ¼ C smooth peanut butter
  • ½ C butternut squash puree
  • 1 tsp vanilla extract
  • ½ C mini chocolate chips

Directions

  1. Preheat oven to 350ºF.
  2. In a mixing bowl (or a stand mixer), combine dry ingredients and butter. With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs. This takes about 5 minutes.
  3. Add in peanut butter, squash, vanilla, and buttermilk in the mixer. Continue to mix until combined.
  4. With the mixer running on low, add the chocolate chips. Be careful not to overmix.
  5. Put dough out onto a floured surface and fold into a ball.
  6. Pat dough into a circle about 2 inches deep and cut into 8 triangles.
  7. Place on a baking sheet lined with parchment paper and bake for 18-20 minutes.
  8. Allow scones to cool on a wire rack.

**During my first attempt at making these, it turned into cookie dough. (I think I let my butter set out too long.) I then rolled the dough into 2.5 inch balls instead, baking them at 350ºF for 16 minutes.**