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    • 1/2 cup Butternut squash puree
    • 1/4 Scant tsp Ginger, ground
    • 2 tsp Sage, fresh
    • 8 Sage, small leaves


    • 1 Egg, large

    Baking & Spices

    • 2 cups All-purpose unbleached flour
    • 1 tbsp Baking powder
    • 1/2 tsp Cinnamon, ground
    • 1 Cinnamon drizzle
    • 1/4 Scant tsp Cloves, ground
    • 6 tbsp Granulated sugar
    • 1/2 tsp Kosher salt
    • 1/2 tsp Nutmeg, fresh ground


    • 6 tbsp Butter, unsalted
    • 1/3 cup Heavy cream

    butternut sage scones

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