Author Notes

When Autumn rolls around, it's time to make Pumpkin Scones for the farmers market here in Pound Ridge. I usually use canned pumpkin, but thought I might be able to achieve a similar product using cooked butternut squash. So I tried it. They came out pretty yummy. I am not a big fan of sage, so feel free to increase or decrease the amount. They do look very pretty decorated with the sage leaf on top, so don’t skip that step. You can always pluck it off. Keep in mind you will have to drain the cooked squash, as it contains a lot of liquid. You can do that the day before. This recipe is inspired by my pumpkin scone recipe, which is adapted from the recipe for Starbucks Pumpkin Scones here: http://www.food.com/recipe... - mrslarkin —mrslarkin

Test Kitchen Notes

We've been lucky enough to taste the Scone Lady's goods firsthand (our former CTO Alain makes a point of jogging by her stand at the Pound Ridge Farmers Market on Sundays for scones and her aptly-named Crack Cookies) -- so we knew we had to try making them ourselves. Lo and behold, with mrslarkin's recipe, they come out just as delicious as the real thing -- incredibly moist, perfumed with sage and squash, and as sweet as you want them to be, depending on if you opt for the cinnamon drizzle. If you made these for breakfast, they wouldn't make it till lunch. - A&M —The Editors