Savory Onion and Squash Scones

DIETARY: Vegetarian

TOTAL TIME: 45 minutes

Makes 12

3 cups all-purpose flour

¾ cup shredded asiago cheese

1 tablespoon cane sugar

1 tablespoon baking powder

1 teaspoon sea salt

1 stick unsalted butter, cold

1 cup buttermilk, plus 2 tablespoons

1/3 cup squash puree

1 large egg

4 tablespoons chopped chives

 Preheat oven to 350° F. Combine flour, cheese, sugar, baking powder, and sea salt in a large mixing bowl.

In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg, and chives.

Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.

Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.

Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden.