BUTTERNUT SCONES, dip and eat

I'm sitting here enjoying my Butternut Scone and looking at food blogs. I went to Tartelette's site, one of my usual stops and lo and behold she had a teacup in her post. Last night while thinking about how I would take this picture of a scone. Yes, I think about these things at night, how else am I suppose to get my mind of the economy, elections, wars, kids colds ,etc. Anyway, I had this great idea of using one of the tea cups I bought at a thrift store (for my daughter's tea party). I had the image all set up. Then I see Tartelette has tea cups in her post today. I thought maybe I shouldnt go ahead with my scone on the tea cup shot because I don't want to look like a copycat. Then I thought no, I will do it. It happens a lot, I am sure it happens to you. You go to a site and someone has the exact recipe you were going to make or someone thought of the exact flavor combination that you were going to do. Or maybe you go to work and someone has a similar outfit on. These are some of the things that tie us together. Some commonality. If it's a copy, who cares, it's a high form of flattery.

Just like Grace of A Southern Grace, butternut squash has found it's place on my blog. Happily as it is one of my favorite squash's of Fall. Growing up, I never knew it was so versatile. Now, I know and I use it everywhere. It's economical and tastey!

BUTTERNUT SCONES
Lori's Lipsmacking Goodness Original

2 cups cooked butternut squash or pumpkin (I roast mine and puree it)
2 eggs
6 tablespoons butter
1/2 cup brown sugar
1 teaspoon vanilla
4 cups self rising flour (had to use it, my Mom gave it to me)
1 cup allpurpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice

Preheat oven to 400 degrees F. Beat butter till fluffy then add brown sugar. Beat until combined. Add eggs and then pumpkin and vanilla. In a seperate bowl stir flours and spices together. Add the dry mixture to the wet mixture. Mix just until combined. Spoon onto sprayed or greased baking sheet. Or you can lay it out and cut circles or make a round and cut into triangles. Whatever you want, this is your scone. Bake for approximately 20 minutes, depending on size and thickness.