Butternut Squash Bacon Scones

• 2 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/8 teaspoons Cayenne Pepper
• 1/2 cups Jack Cheese, Shredded
• 8 Tablespoons Cold Butter, Cut Into Small Pieces
• 1/2 cups Butternut Squash Puree (or Pumpkin Puree)
• 2 Large Eggs
• 2 Tablespoons Cream
• 4 strips Cooked Bacon, Crumbled
• 1 Green Onion, Thinly Sliced

1. 1. Preheat oven to 400 F and line a baking tray with parchment paper or a Silpat mat. In a food processor, pulse to combine all of the dry ingredients (flour through cayenne).
2. 2. Add the shredded cheese to the dry ingredients and pulse.
3. 3. Add the cold butter and pulse the butter into the dry ingredients.
4. 4. In a separate bowl, whisk together the squash puree with the eggs and the cream.
5. 5. Add the wet combination to the dry ingredients, along with the crumbled cooked bacon and green onions, and pulse until the dough comes together into a sticky dough.
6. 6. Transfer to a lightly floured surface and pat into a disc about 1 inch thick.
7. 7. Slice the disc into 8 wedges. Move the wedges to the prepared baking sheet.
8. 8. Bake the scones at 400 F for 12 minutes. Remove them from the oven and serve hot or at room temperature.

flour, baking powder, baking soda, salt, cayenne pepper, jack cheese, butter, butternut squash puree, eggs, cream, bacon, green onion

Taken from tastykitchen.com/recipes/breads/butternut-squash-bacon-scones/ (may not work)