The last of my pumpkin experiments and after all the maple syrup and slabs of cake I was craving something savoury. Scones are fabulous, neat little bakes that actually beg of you to do as little work as possible. I remember watching my Grandmother making scones, she would pulse the butter and the flour together in her trusty food processor, generous with the baking soda, and briefly gather the dough together before cutting and blasting in a hot oven. The less you work the dough the more melting and delicate the crumb. The addition of both pumpkin and parmesan meant sweetness and salt with a moist bite. Buttered from the oven is savoury bliss, but these would also work well along side soup or lightly toasted and served with cream cheese and crisp apple slices.
Pumpkin Parmesan Scones
150g pumpkin pureé
100g grated parmesan cheese (or pecorino)
220g self-raising flour
50g cold butter (cubed)
2 tsp. baking powder
1 tsp. bicarbonate soda
1 tsp. salt
½ tsp. pepper
a little milk for glazing
Pumpkin seeds for garnish
- Preheat oven to 200°C/180°C Fan/Gas Mark 6 and line a baking sheet with parchment.
- Whisk together the pumpkin puree, parmesan, egg and buttermilk.
- In a separate bowl sift together the flour, baking powder, bicarbonate of soda, salt and pepper.
- Add the cold butter cubes to the dry ingredients and blend with your fingertips (or pulse in a food processor, if using) into a damp ‘breadcrumb’ texture.
- Add the wet ingredients to the dry and mix lightly until just combined into a soft dough. Try to resist over mixing or kneading as this will toughen the scone texture.
- Roll out the dough to approximately 1-inch thickness and divide using a fluted cutter.
- Brush the tops with a little milk and scatter pumpkin seeds on top.
- Bake for 10-15 minutes depending on scone size.