Back many moons ago, when I was a kid, I loved reading Walt Disney Comic Books. My favorites were Mickey Mouse and Donald Duck and I really enjoyed stories with Uncle Scrooge and his nephews. I learned things from the comics, although they may have steered me wrong on the Terries and the Firmies causing earthquakes, even though the two types of quakes may have been pretty much on target. But one of the things that really stayed with me was the story of Uncle Scrooge cravings scones, saying he’d give a fortune for a “bucket of scones”. Donald and the nephews, thinking he said stones, brought him a bucket of rocks. Scrooge then explained that scones were a thin, flat cake eaten in Scotland.

Fast-forward many years and I was finally in Great Britain and there were scones all over the places, but none of them were the ones described by Uncle Scrooge. The wonderful baked scones I encountered became a favorite, especially slathered with clotted cream. Even in Scotland and Ireland, I didn’t encounter the scones of which the old duck had quacked poetic. But recently, I have seen a few recipes from Ireland and Scotland for a griddle scone that does sound a bit like the one described. Reading though a recipe for Potato Scones, I thought, “Ha! I can make this using mashed butternut or acorn in place of the mashed potatoes. So, I did… and the result was wonderful. The scones are “baked” on the griddle, much like a pancake or crumpet. The flavor is absolutely delicious. Add a little butter and jam and you have a real treat. I added a little sugar substitute to mine to make them sweet, but you can leave it out for a scone that goes well with soups and stews.

My only complaint is that the scones are a bit too small, so it takes two to make a nice serving.

Butternut Griddle Scone

A variation on an Irish Potato Scone using Butternut or Acorn squash instead of potatoes. I use Vanilla whey protein powder in the recipe to help with the texture, but it is optional. If you don’t use it, add one more tablespoon of coconut or 2 tablespoons of almond flour.

1 cup cooked and mashed Butternut or Acorn Squash
2 tablespoons Butter
1/2 teapoon Salt
3/4 cup Carbquick baking mix or other low carb flour
2 tablespoons Carbquick (for rolling out)
3 tablespoons Coconut or Almond flour
2 tablespoons Vanilla Whey Protein Powder (optional)
1/2 teaspoon Baking Powder
1/4 cup Sugar Substitute

Combine the squash, butter, sugar and salt together in a bowl, mixing thoroughly. Mix the flours (except the 2 tablespoons of Carbquick), whey powder and baking powder together, then stir in the butternut mix to make a pliable dough.

Spread 1 tablespoon of the Carbquick on a cutting board or bread board and push about 2/3 aside. Divide the dough into three parts. Put one section of dough on the bread board and shape into a round. Press it out to about 5″ in diameter and round out the circle. Cut the circle into quarters. Repeat with each section of the dough.

Heat a flat griddle or frying pan on medium heat and lightly butter. Cook each wedge for 5 to 6 minutes, turning once. Serve hot with butter or clotted cream.

Makes 12 scones.

Nutrition Info per scone:
Calories: 58 Fat: 3.9 g Net Carbs: 2.5 g Protein: 2.2 g
The acorn squash is slightly lower in Net Carbs at 2.2 g

Originally POSTED BY RENE AVERETT AT 12/9/2013 6:09 PM