BUTTERNUT SQUASH–CANDIED GINGER SCONES

Because I love butter, I refuse to admit that I’m lactose intolerant. Instead, I turn traditionally dairy-laden sweets into dairy-free ones. That was my original motivation for these drop scones, but I was so thrilled with their earthy sweetness and tender crumb that I now often make them instead of classic versions. Solid coconut oil replicates the effects of butter while adding a distinctive flavor. Roasted butternut squash and maple syrup have enough moisture to take the place of cream and bring deep fall flavors. Both ground and candied ginger lend sweet heat to these mellow mini scones.

TIP: If you don’t want to roast your own squash, you can use frozen butternut squash puree instead. Thaw a package and drain it in a fine-mesh sieve to get rid of excess moisture, then measure the ½ cup you need. It won’t be as flavorful as roasted squash, but it’ll work. If you have roasted squash left over after making these scones, use it for the Roasted Butternut Bars.

makes about 1 dozen

vegan (dairy-free, no eggs), no nuts

1. Position a rack in the center of the oven and preheat to 350°F.

2. Place the squash cut side down in a glass or ceramic baking dish. Add 2 tablespoons water to the dish, cover tightly with foil, and bake until the squash is tender, about 40 minutes. A thin-bladed knife should slide through it easily.

3. While the squash bakes, whisk the flour, baking powder, ground ginger, and salt in a large bowl. Add the coconut oil and cut in with a pastry cutter or your fingertips until it is completely incorporated and tiny crumbs form. Add the candied ginger and toss until evenly coated. Refrigerate until ready to use.

4. Uncover the squash and scoop the flesh into a bowl (leave the oven on); discard the peel. Mash and stir with a heavy whisk until smooth. (It’s easiest to do this while the squash is hot.) Measure out ½ cup (130 g) puree, transfer to a small bowl, and cool completely; reserve the remaining squash for another use.

5. Raise the oven temperature to 425°F. Line a half sheet pan with parchment paper.

6. Whisk the maple syrup into the cooled squash until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Gently fold just until incorporated and all traces of flour have disappeared. Using a 1½-tablespoon (1¾-inch) cookie scoop or a tablespoon measure, drop the dough by heaping tablespoons onto the prepared pan, spacing them 1½ inches apart.

7. Bake until the scones are light golden with golden brown bottoms, about 15 minutes.

8. Slide the parchment paper with the scones onto a wire rack to cool. Serve warm or at room temperature.

MAKE AHEAD

The scones are best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 3 weeks.