Butternut Squash Cookies
- 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
- Preheat oven to 350ºF.
- 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.
- Add in peanut butter, squash, vanilla, and buttermilk in the mixer. Continue to mix until combined.
- With the mixer running on low, add the chocolate chips. Be careful not to overmix.
- Put dough out onto a floured surface and fold into a ball.
- Pat dough into a circle about 2 inches deep and cut into 8 triangles.
- Place on a baking sheet lined with parchment paper and bake for 18-20 minutes.
- 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.**