Peanut Butter Buttercup Squash Scones

• 2 cups Unbleached All-purpose Flour
• 1/3 cups Raw Cane Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Nutmeg
• 1/8 teaspoons Cloves
• 1/4 cups Cold Salted Butter, Cubed
• 1/4 cups Natural Peanut Butter
• 1/2 cups Buttercup Squash Puree
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk
• 1/2 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 350u0b0F.
2. In a mixing bowl (for a stand mixer), combine dry ingredients and cubed butter. With the paddle attachment, run your mixer on medium-low until mixture resembles coarse crumbs. This will take a few minutes.
3. While mixer is running, whisk together peanut butter, squash, vanilla and buttermilk until smooth. When flour mixture is ready, with the mixer running on low, add chocolate chips and then the squash/peanut mixture to the bowl. Turn mixer off when everything is just combined, taking care not to over-mix.
4. Turn dough out on to a floured surface and fold in to a ball (roughly 8-10 turns). Do not overwork the dough and try not to use a heavy hand. Pat dough in to a circle about 2 inches deep and cut in to 8 triangles.
5. Place on a baking sheet lined with parchment paper and bake for 18-20 minutes. Allow scones to cool on a wire rack.

flour, sugar, baking powder, ubc, ground cinnamon, ground ginger, ubc, cloves, ubc, ubc, puree, vanilla, buttermilk, semisweet chocolate chips

Taken from tastykitchen.com/recipes/breads/peanut-butter-buttercup-squash-scones/ (may not work)