Description
These Savory Pumpkin Parmesan Scones combine the rich, earthy flavor of pumpkin puree with the sharp taste of Parmesan cheese and fragrant sage. Perfect for autumn breakfasts or as a flavorful snack, these tender scones offer a delightful balance of savory spices and creamy textures.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
Wet Ingredients
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
Additional Ingredients
- 1/2 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh sage (or 1 tablespoon dried sage)
- Optional: 2 tablespoons pumpkin seeds for topping
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground nutmeg, and black pepper until well combined to evenly distribute the spices and leavening agents.
- Cut in Butter: Add the cold cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, which helps create a flaky texture in the scones.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, heavy cream, and egg until the mixture is smooth and fully blended.
- Mix Wet and Dry Ingredients: Pour the wet pumpkin mixture into the dry flour mixture. Gently fold together with a spatula or spoon until just combined, being careful not to overmix to preserve the scones’ tender crumb.
- Add Cheese and Sage: Fold in the grated Parmesan cheese and chopped fresh or dried sage until evenly distributed throughout the dough for a burst of savory flavor.
- Shape Dough: Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a circle about 1 inch thick, creating an even layer for uniform baking.
- Cut into Wedges: Using a sharp knife or bench scraper, cut the dough into 8 equal wedges, which makes serving easy and consistent.
- Prepare for Baking: Transfer the wedge-shaped scones onto the prepared baking sheet, leaving small spaces between each for proper air circulation during baking.
- Optional Topping: If desired, sprinkle pumpkin seeds on top of each wedge for added texture and a nutty flavor.
- Bake the Scones: Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Before Serving: Remove the scones from the oven and let them cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely to preserve their texture and flavor before serving.
Notes
- Use cold butter to achieve flaky scones with a tender crumb.
- Do not overmix the dough to prevent tough scones.
- Fresh sage offers a brighter flavor, but dried sage can be substituted.
- Pumpkin seeds are optional but add a lovely crunch and nuttiness.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
