{ Maple Winter Squash Scones }

As the weather is turning and the frost is creeping into the garden, we pivot towards using those fall vegetables. Winter squash is one of those baking flavours that takes cozy to another level. It’s slightly sweet flesh with notes of caramel pairs well in things like muffins, cakes and scones. This recipe adds in those extra homey touches of oats, cinnamon and maple. Mmmm, yes please.

Squash (and pumpkin) purée is something I regularly keep on hand in the kitchen this time of year to use in baking, pies, and sauces. It can be made in large batches and refrigerated until use (up to one week) or frozen to last throughout the year. When freezing, I recommend freezing your purée in pre-portioned amounts such as 1 cup or 2 cup quantities for easy use in recipes later on.

A big thank you to Erin Walker (from A Little Salt blog) for creating this recipe for our farm and inviting us to step into the delicious fall food season again.

Maple Winter Squash Scones

Servings: 8 scones


  • 1-2 lbs winter squash, such as buttercup, red kuri, kabocha, or acorn (or 3/4 cup squash or pumpkin purée)
  • 1 1/2- 1 3/4 cups oat flour (can substitute all-purpose flour)
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup brown sugaar
  • 1/2 tsp cinnamon
  • 2 tbsp finely chopped pecans
  • 1/4 cup icing sugar
  • 2 tbsp maple syrup


  • Preheat oven to 375 F. Slice squash in half lengthwise and scoop out the seeds. Line a baking sheet with parchment paper, and place squash halves cut side down on the parchment. Roast the squash for 40-50 minutes, or until squash is very tender.
  • Allow the squash to cool slightly, and then scoop out the flesh carefully into a food processor. Blend until smooth. Line a fine mesh strainer with paper towel and place over a bowl. Pour the squash into the strainer, wrap in plastic wrap and refrigerate while you prepare the rest of the dough.
  • In a large mixing bowl, combine the oat flour, rolled oats, brown sugar, baking powder, cinnamon, nutmeg and ½ tsp salt. In a separate small bowl, combine 3/4 cup of the cooled squash, eggs and milk. Add the wet ingredients to the dry ingredients and gently mix until incorporated. If the mixture looks very wet, add a ¼ cup of oat flour until thick enough to loosely hold its shape.
  • Lower the heat on the oven to 350 F. Line your baking sheet with fresh parchment. Scoop the batter onto it and form it into a circle in the centre of the sheet, about 8” in diameter. With a sharp knife, slice the circle into 8 triangles.
  • Bake for 30 minutes until set and golden on top. Allow the scones to cool for at least 15 minutes before re-slicing along previously cut lines. Gently move the scones to a baking rack to cool completely.
  • While the scones are cooling, mix together the brown sugar, cinnamon and pecans in a small bowl. Add the icing sugar to another small bowl and slowly add the maple syrup, whisking as you go until you reach desired consistency.
  • When the scones are cool, drizzle with the glaze and sprinkle with the pecan mixture. Enjoy!