These kabocha scones are the softest and moistest scone you will ever have! I love kabocha squash. In fact, before coming to United States, the pumpkin I know was kabocha, the Japanese pumpkin known for its natural sweetness and rich texture. When I lived in Japan, every pastry shop and bakery would have seasonal kabocha products during fall. These kabocha scones are a heartwarming reminder of the comfort and flavor of my memory in Asia, and I'm excited to share this recipe with you. I incorporated kabocha into both the scone dough and as a filling, resulting in a pastry that truly showcases the unique flavor and tenderness of kabocha.
You might also like this Miso Pumpkin Butter or Pumpkin Spice Almond Croissant.
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What is Kabocha (かぼちゃ) ?
Kabocha, also known as the Japanese pumpkin or kabocha squash, is a type of winter squash that originated in Japan but is now enjoyed worldwide. It has a unique appearance with a squat, round shape and dark green or orange skin. Kabocha is a lot sweeter and denser compared to many pumpkin varieties. It has a rich, almost chestnut-like taste. Therefore it is popular in Japanese and Asian cuisine for dishes like tempura, stews, and desserts.
What makes this Kabocha Scone so soft?
There are a few key ingredients here that make this scone exceptionally soft and tender.
- Kabocha is natural sweetener, moister, and tenderizer. When incorporated into the scone dough, it can help bind the dry ingredients without introducing excess liquid, which could lead to the development of gluten and result in a tougher texture.
- Use heavy cream instead of milk or buttermilk. The fat content in heavy cream ensures the scones are moist and tender.
- Substitute egg for part of the wet ingredients. You don’t normally find egg in authentic scone recipes, but here’s the secret. The fat in egg yolk adds moisture to the dough or batter, contributing to the tenderness and moistness of the soft scones.
Ingredients in Kabocha Scone
- Kabocha - Kabocha is the star ingredient here, providing a naturally sweet and moist texture to the scones. It also imparts a subtle nutty flavor. This recipe incorporates kabocha in the dough and also uses some as filling.
- All Purpose Flour - The main dry ingredient in this scone recipe, flour provides structure and stability to the scones. It also contributes to their crumbly texture.
- Sugar - Sugar adds sweetness to the scones, making them more dessert-like. It also helps with browning during baking. Sugar also helps create a slightly tender crumb and moist interior.
- Baking Powder and Baking Soda - These leavening agents help the scones rise and become light and fluffy. Baking powder primarily provides the leavening, while baking soda helps with browning and neutralizing acidity.
- Salt - Salt balances the sweetness and enhances the other flavors in the recipe.
- Butter (cold) - Cold butter is a key ingredient for creating a flaky texture in scones. When the cold butter melts during baking, it creates pockets of air, resulting in a tender and crumbly flaky interior.
- Heavy Cream - Heavy cream helps bind the dry ingredients together. It also adds moisture and fat to the scones.
- Egg - The egg acts as a binder, helping to hold the scone dough together. It also adds moisture and richness to the scones.
See recipe card for quantities.
How to make Kabocha Scone?
Cut the whole kabocha into 4 quarters and store 3 quaters for other dishes. Microwave 1 quarter in a covered bowl for 5 minutes or until you can easily pierce with a fork, and let it cool down on the side.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Cut the butter in cubes. Add the cold, cubed butter to the dry ingredients.
Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles light yellow crumbs.
Take out the microwaved kabocha. Slice half of the portion into thin wedges. With the other half, use a spoon to scoop out the flesh, and mash it into paste.
In a separate bowl, roughly whisk together the heavy cream, egg, mashed kabocha.
Add the kabocha mixture into dry ingredients. Stir with a fork until just combined. Do not overmix. It's okay if there are a few lumps.
Use a bowl scraper to fold the dough and gently knead it with your hand palm for a few times until it comes together.
On parchment paper, use a floured rolling pin to roll the dough into a rectangle.
Place half of the sliced kabocha in the middle. Fold one side of the dough in, and place the rest of the sliced kabocha again.
Fold the other side of the dough in. You should get a rectangle that’s folded like an envelope with the kabocha in between each layers. The size is about 8”x4”x1”.
Chill the dough in the fridge for 10 minutes. Cut into 8 pieces.
Brush the egg wash on top. Top with pumpkin seeds and some sugar. Bake at 350°F for 20 minutes.
Equipment
Having a pastry cutter is very useful for making scones and pies.
Storage
The best way to store these scones are freezing. Freeze it for up to 4 months or keep it in room temperature for up to 3 days.
Sprinkle some water before reheating. I usually cut it in half and reheat with the toaster or air fryer at 370°F for 6 minutes.
Recipe Tips
Chill the dough if needed! Just like with pie crust, keeping your ingredients, especially the butter, cold is important. Cold butter helps create flakiness and a tender texture in scones. The dough might get softer during the process, so you can always let it cool down in the fridge for 10 minutes if your butter starts to melt.
Handle gently! Be gentle when handling the dough. Overmixing can result in a tougher scone, which is completely opposite of what we want here. Mix until the ingredients are just combined.
Recipe FAQ
Yes, you can do the same thing with pumpkin here, make sure the amount is no more than what recipe says. If you want to use canned pumpkin puree, only use it as the wet ingredient (skip the topping part) because pumpkin puree contain more water that kabocha.
I recommend ingredients that have similar texture. Such as sweet potato, butternut squash, potato. The same microwave method works on all of them.
Looking for other recipes like this? Try these:
Recipe Card
Kabocha Scone
Equipment
Ingredients
- 420 g kabocha squash for filling and for wet ingredient
- 113 g butter cold
Dry Ingredient
- 300 g all-purpose flour
- 80 g granulated sugar
- 12 g baking powder
- 2 g baking soda
- 5 g salt
Wet Ingredient
- 65 g heavy cream
- 1 egg
Garnish
- extra sugar
- pumpkin seeds
Instructions
- Cut: Cut the whole kabocha into 4 quarters and store 3 quaters for other dishes.
- Microwave: Microwave 1 quarter in a covered bowl for 5 minutes or until you can easily pierce with a fork, and let it cool down on the side.
- Mix: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Cut: Cut the butter in cubes. Use a pastry cutter or your fingers to cut the butter into the dry mixture until it resembles light yellow crumbs.
- Slice & Mash: Take out the microwaved kabocha. Slice half of the portion into thin wedges. With the other half, use a spoon to scoop out the flesh, and mash it into paste.
- Whisk: In a separate bowl, roughly whisk together the heavy cream, egg, mashed kabocha.
- Stir: Add the kabocha mixture into dry ingredients. Stir with a fork until just combined. Do not overmix. It's okay if there are a few lumps.
- Knead: Use a bowl scraper to fold the dough and gently knead it with your hand palm for a few times until it comes together.
- Roll: On parchment paper, use a floured rolling pin to roll the dough into a rectangle.
- Fold: Place half of the sliced kabocha in the middle. Fold one side of the dough in, and place the rest of the sliced kabocha again. Fold the other side of the dough in. You should get a rectangle that’s folded like an envelope with the kabocha in between each layers. The size is about 8”x4”x1”.
- Chill: Chill the dough in the fridge for 10 minutes.
- Cut: Cut into 8 pieces.
- Garnish & Bake: Brush the egg wash on top. Top with pumpkin seeds and some sugar. Bake at 350°F for 20 minutes.
Kate says
Super tender scones!
Sharon says
No more choking dry scones! 😀