Boil or microwave the kabocha squash, and mash.
Add the pancake mix, and mix well.
When the dough comes together without being sticky, it's ready. (If it's sticky, add more pancake mix. If it's floury and doesn't come together, add a few drops of water.)
Divide into 4 portions, and roll into balls. Bake in the preheated oven for about 15 minutes at 180℃.
The scones turned out more authentic when I used a banana. The kabocha squash scones were more moist.
Story Behind this Recipe
Since I made successful banana scones (Recipe ID: 1411935), I tried making them with a kabocha squash!!
You can use leftover kabocha squash boiled in salt water. Simply sprinkle salt on the kabocha squash, and microwave in a Lekue silicon steamer for a quick side dish. Leftovers will turn into breakfast for the following morning!