A classic scone studded with chunks of kabocha squash also known as Japanese pumpkin. This is the perfect bake for the start of fall.
It’s still 90 degrees F in LA, but my brain has already moved on to fall. I’m craving cozy soups, pumpkin pastries, and fuzzy sweaters on chilly nights. The produce at the farmers market is also slowly starting to change with jujubes, pears, squash, and pumpkin starting to pop up. One of my favorite early fall harvests is the kabocha squash, also known as the Japanese pumpkin. In Korea, it’s oftentimes used in rice cakes, and these days, I’m seeing fun ways it’s being used for baked goods. Taking inspiration from the latter, I created a kabocha scone recipe that feels perfect for the start of the season.
This scone is super simple but it does such a great job of 1. highlighting the beauty of the kabocha squash, and 2. showcasing what a good scone should be.
What is a kabocha squash/Japanese pumpkin?
Kabocha is a type of winter squash that looks like a small, squat pumpkin. It’s outside is dull green with a few stripes and the inside is yellow-orange. Kabochas are sweet and taste like a combination between a pumpkin and sweet potato. Once cooked, the skin is also edible. There are many different ways in which a kabocha can be prepared including roasting, steaming, frying, and boiling. For this recipe, I chose to steam the kabocha.
What makes a good scone?
This is subjective, but for me, a good scone is one that’s not too sweet, has a thin but crisp crust, and a fluffy moist crumb. It should feel hearty but not dense and feel complete when eaten on its own (i.e. no need for extra butter, jam, etc). To check all those boxes, I sweetened the dough using as little sugar as possible, turbinado sugar is sprinkled on top before baking to ensure a nice caramelized crust, and a little buttermilk is included to add extra moisture to the bake. The addition of whole wheat flour gives it some weight, while the kabocha squash brightens the whole thing up.
This recipe truly epitomizes my definition of the perfect scone, and kabocha is a nice variation to the familiar sugar pumpkin. I’ve already made these three times and we haven’t even started to get cool weather! I purposely decided not to include any spices in the recipe because I wanted the let the kabocha really shine. But if you feel like you really need that spice, feel free to add a little cinnamon to the dough. Happy early fall baking everyone!
More fall inspired recipes:
Chocolate Pumpkin Cake with Whipped Mascarpone Cream
Easy Apple Crisp for Two
Sweet Adzuki Bean and Cream Cheese Pies
Kabocha Squash, Japanese Pumpkin Scones
- Total Time: 3 1/2 hours (includes 2 hours of freezing time)
- Yield: 8 scones
- Category: Bread
- Method: Baking
- Cuisine: American
Description
A classic scone studded with chunks of sweet kabocha squash, also known as Japanese pumpkin.
Ingredients
Kabocha Squash Scone
1/4 of a whole (about 200 g or 1 1/2 cups after steaming and dicing) kabocha squash, Japanese pumpkin
1 1/2 cup (190 g) all-purpose flour
1/2 cup (65 g) whole wheat flour
1/2 cup + 1 tablespoon (112 g) sugar
3/4 teaspoon (2.25 g) salt
2 teaspoons (12 g) baking powder
1/2 cup + 2 tablespoons (140 g) butter, cold, cut into small cubes
1/3 cup (80 g) buttermilk
Egg Wash & Finish
1 egg yolk
1 tablespoon buttermilk
Turbinado sugar
Instructions
1. Cut the kabocha squash into fourths and scoop out the seeds. Reserve one quarter wedge and use the other three for a different dish.
2. Prepare a pot with a steamer basket. Pour a couple of inches of water into the pot and bring to a boil. Once the water comes to a boil, use tongs to carefully put the quarter wedge of kabocha squash inside the steamer basket. Place the lid on top and steam for 10 minutes.
3. After 10 minutes, remove the steamed kabocha squash from the steamer basket using the tongs. Let cool on a plate or tray. When it’s cooled enough to handle, cut into large pieces, about 3/4 inch or 2 centimeter cubes. Lay the cut pieces in a single layer, cool completely, and set aside until ready to use.
4. In a large bowl, sift the flours, sugar, salt, and baking powder together. Add the cold butter and cut in with a fork, pastry cutter, or bench scraper. Once the mixture looks like wet sand (a few uneven chunks of butter is ok), add the buttermilk and about 2/3 of the diced kabocha squash. Stir until roughly incorporated
5. Pour the dough onto a clean surface. Carefully work the dough into a rough ball, and then flatten into an 8 inch disc. Using the bench scraper or a sharp knife, cut into 8 triangles. Place the triangles onto a parchment-lined tray or baking sheet and freeze for 2 hours, overnight, or up to 3 months. If freezing for a long period of time, place frozen scones into an airtight bag or container.
6. When ready to bake, place the oven rack to the top third position and preheat to 375 degrees F.
7. Get two baking sheets and stack on top of each other (this will help prevent the bottoms from burning). Line with parchment paper. Prepare the egg wash by whisking the yolk and buttermilk together. Remove the scones from the freezer and arrange on the baking sheet, leaving about 3 inches of space in between each scone. Brush with the egg wash and sprinkle with a generous pinch or two of turbinado sugar.
7. Bake for 30 minutes or until tops and bottoms are golden. Remove from the oven and immediately transfer to a cooling rack. Scones are best eaten the day they’re made, however, they can be kept in an airtight container at room temperature for 1 day or in the refrigerator for 5 days. Serve by reheating in a preheated 350 degrees F oven for about 10 minutes.
Keywords: kabocha squash, Japanese pumpkin, scone, fall baking
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