Smoked Gruyere and Butternut Squash Scones

There is no sugar in these scones.  So good, so warm, so Autumn like comforting.  This will not be the last time I make these babies.

I have been so busy working the harvest I so gratefully have acquired.  Not a lot of time for anything else.  I feel like Autumn just passed me by in a huff.  There was also the time I spent with my Father as he lived his last days.  I feel like I am running behind, freezing and preparing food to be put up.  In between there have been a few moments to bake and this was one such moment well spent making these scones.

Smoked Gruyere and Butternut Squash Scones

1 stick butter 4 ounces

2 teaspoons sage

1/4 cup minced dried onions

1 cup pumpkin or butternut squash, roasted and pureed or canned

1 teaspoon salt

1 teaspoon ground pepper

1 cup heavy cream

1/4 cup buttermilk

1 egg

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup cooked and crumbled bacon (optional)

7 ounces smoked Gruyere, reserving some for the tops of the scones

With a pastry mixer/fork or a food processor mix sage, dried onions, salt, flour, baking powder and baking soda together.  Then add butter and blend.  In a separate bowl combine, squash puree, buttermilk, heavy cream and egg.  Once the dry mixture with the butter has reached a mealy stage add in the liquid, pretty much just to combine.  Then add in the bacon and Gruyere and mix just enough to combine.

Spoon into scone pan.  If you dont have a scone pan you can drop by 1/2 cup measures onto a baking sheet.  Or do the traditional way.  Roll the dough out thickly on a floured surface and cut into triangles or some other desired shape.

Sprinkle tops with reserved gruyere and bake at 350F for 30 minutes, depending on what size you use.  I used a scone pan.  Do not over bake.  As soon as they are just lightly golden check with an inserted toothpick.  If it comes our fairly clean (there is melted cheese in there), then it is ready.