Butternut Squash Rye Scones with Maple 5-Spice Walnuts

Move over pumpkin spice, 5-spice has a similar flavor profile, but with an intriguing kick. Here is a breakdown of the fab five: cinnamon, cloves, star anise, fennel, and pepper. Consider adding this aromatic spice mix to your fall baking repertoire. (Sorry pumpkin spice, you’re just so over exposed). Here I caramelized walnuts with a combination of 5 spice and maple syrup. Also in the mix - butternut squash puree, orange zest and hearty rye flour.



1 cup all-purpose flour

1 cup rye flour

1/4 cup granulated sugar

1/2 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter, cut into pieces

zest of 1 orange

1 teaspoon five spice powder

1/2 cup maple syrup

3/4 cup chopped walnuts

fleur de sel

1 egg

1/2 cup butternut squash puree

1/4 cup heavy cream

1 teaspoon vanilla extract

Raw or sparkling sugar


Combine walnuts, maple syrup, and 5-spice in a small pot, bring to a boil. Stir until the syrup reduces and the mixture is thickened - then spread out on a piece parchment and sprinkle with a touch of fleur de sel. Set aside to cool. In a large bowl whisk together flours, sugar, baking powder, and salt. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender. Toss in orange zest and maple walnuts, mixing lightly to combine. Whisk the cream, egg and vanilla, reserving 2 tablespoons for wash. Slowly add to the dry ingredients, mixing until just combined. Knead a few times in the bowl until the ingredients are mostly integrated.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Brush the top with reserved wash and sprinkle with sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.