Cook time: 15 minutes baking, 50 minutes sous vide
- 1/3 cup Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Pumpkin Spice
- 1 stick Unsalted Butter, Frozen
- ½ cup Sous Vide Butternut Squash Puree
- 3 Tablespoons Sour Cream
- 1 Large Egg
For the Glaze
3 Tablespoons Brown Sugar
2 oz Cream Cheese, softened
2 Tablespoons Butter, softened
¼ teaspoon ground cinnamon
Pre-heat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, cinnamon, salt and sugar. Mix well. Using a box grater, grate the frozen butter into the mixture and mix with your hands.
In a separate bowl, combine sour cream, sous vide butternut squash puree, and beaten egg then add to dry ingredients. Mix well. Turn dough out onto a floured surface. Roll dough out and cut into eight scones. Bake for 15 minutes or until brown.
While the scones are in the oven, melt butter and cream cheese in the microwave for 20 seconds. Stir in brown sugar and cinnamon to create a glaze.
Cool for 10 minutes before you drizzle on the glaze. Enjoy!