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Savory Pumpkin Parmesan Scones Recipe

Savory Pumpkin Parmesan Scones Recipe
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★★★★★

4.7 from 30 reviews

These Savory Pumpkin Parmesan Scones are a delightful autumn treat, combining the subtle sweetness and moisture of pumpkin puree with sharp Parmesan cheese and fragrant rosemary. Perfect for breakfast or as a savory snack, these scones are quick to prepare and bake to a golden brown, offering a tender, flaky texture with a hint of spice from cayenne pepper and garlic powder.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional for heat)

Butter and Cheese

  • 1/3 cup unsalted butter, cold and cubed
  • 1 cup grated Parmesan cheese

Wet Ingredients

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1 large egg
  • 1 tablespoon honey (optional)

Herbs

  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and cayenne pepper until well combined for even seasoning.
  3. Cut in Butter: Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs, creating a flaky texture in the scones.
  4. Add Cheese and Rosemary: Stir in the grated Parmesan cheese and fresh rosemary, ensuring they are evenly distributed throughout the dry mixture.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, egg, and honey (if using) until smooth and well mixed.
  6. Mix Dough: Pour the wet mixture into the dry ingredients and stir until just combined, taking care not to overmix to keep the scones tender; the dough should be slightly sticky.
  7. Knead Dough Lightly: Turn the dough out onto a floured surface and gently knead it just a few times until it comes together into a cohesive ball.
  8. Shape Dough: Pat the dough into a circle about 1 inch thick. Use a sharp knife or pizza cutter to slice the circle into 8 even wedges for uniform baking.
  9. Arrange and Bake: Place the wedges on the prepared baking sheet, spaced about 2 inches apart, and bake for 18-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. Enjoy them warm with a pat of butter or a drizzle of honey for extra flavor.

Notes

  • For a spicy kick, include the optional cayenne pepper; omit for a milder flavor.
  • Use cold butter to achieve a flaky texture.
  • Do not overmix the dough to keep scones tender.
  • Fresh rosemary can be substituted with dried rosemary, but use less as it is more potent.
  • Serve warm, ideally fresh out of the oven, with butter or honey for a delicious contrast.
  • These scones freeze well; thaw and warm before serving.

Nutrition

Keywords: savory pumpkin scones, parmesan scones, pumpkin recipes, autumn baking, savory breakfast, rosemary scones

Find it online: https://ellaeatsdaily.com/savory-pumpkin-parmesan-scones-recipe/