Savoury Pumpkin Parmesan Scones

With my mum having given up refined sugars for lent, I’ve been struggling to adapt sweet recipes to fit the bill. Thus, baking has presented a few problems of late.

The answer? Cheese.

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Lovely savoury bakes with cheese are a great alternative if you’re trying to cut down or remove sugar from your diet, while having the benefit of being absolutely delicious!

This particular recipe is inspired by one I found tucked away in one of my many books by the flawless Nigella Lawson. As always I’ve tweaked the recipe, adding more pumpkin, more cheese and more spice! Hello, savoury pumpkin parmesan scones!

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These scones are a great change from the usual fruit or plain cheddar scones you’ve likely had before. They have a wonderful texture and a great complex savoury flavour thanks to the Italian cheese and the little additions of paprika and Worcestershire sauce. Pumpkin provides a great colour and mild sweet note without adding any horrid vegetable flavour to the scones, don’t worry, you can’t taste the beta carotene. I promise.

The best part about savoury scones is their versatility, you can add just about any herb or spice to these to make them to your taste. They can also be eaten in just about any way; with soup, with stews or casseroles, to mop up leftover pasta sauce, with your morning bacon and eggs or just toasted and slathered with lovely salted butter. Hungry yet?

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This post is my first one since discovering a handy little printable recipe feature, which I’m hoping will make my recipes a little easier to follow, while still letting me natter on and show you some photos! This means all the ingredients and the detailed instructions can be found at the bottom of the post, hope it helps!

Anyway!

First, you’ll need to preheat your oven to bake these yummy scones. 200 degrees for conventional ovens or 180 degrees for fan ovens. You’ll also need to line a baking tray with some greaseproof paper.

In a large bowl, mix together your egg, pumpkin, Worcestershire sauce and cheese until combined.

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In a separate bowl, weigh out your flour, baking powder, bicarbonate of soda, paprika, salt and pepper and mix together.

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Add your dry ingredients into the pumpkin mixture and mix it until a dough forms. If your dough is a little dry, you can add more pumpkin or a little milk to help bring it together.

Tip your dough onto a lightly floured surface and pat out into a disc around one and a half to two inches thick.

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Use a round or fluted cutter (size is completely up to you here, I like a big scone!) to cut 8-12 scones from the dough, try not to twist as you cut as this can cause uneven rising…I speak from experience.

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Place your scones onto your prepared baking tray, re-shaping and cutting the dough as necessary until you have used it all.

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Lightly brush the scones with a little milk, this gives them a nice colour and shine on top.

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Put the tray of scones into the preheated oven and bake for around 15 minutes until risen and dry underneath.

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Allow the scones to cool slightly on a wire rack (if you have the patience) before enjoying them sliced open and spread with something yummy!

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Now here’s that handy wee printable I was talking about…

Savoury Pumpkin & Parmesan Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8-12

Calories per serving: 170 (if serving 8) or 111 (if serving 12)

Savoury Pumpkin & Parmesan Scones

Gorgeous savoury pumpkin and parmesan scones, perfect with lashings of butter or cheese!

Ingredients

  • 1 egg
  • 200g pureed pumpkin, butternut squash or even sweet potato
  • 1 tsp Worcestershire sauce
  • 75g grated Parmesan or Pecorino cheese
  • 250g self-raising flour (white or wholemeal is fine)
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • Some milk for glazing

Instructions

  1. Preheat your oven to 200 degrees (conventional) or 180 degrees (fan) and line a baking tray with greaseproof paper.
  2. In a large bowl, mix together your egg, pumpkin, Worcestershire sauce and cheese until combined.
  3. In a separate bowl, weigh out your flour, baking powder, bicarbonate of soda, paprika, salt and pepper and mix together.
  4. Add your dry ingredients into the pumpkin mixture and mix until a dough forms. If your dough is a little dry, you can add more pumpkin or a little milk to help bring it together.
  5. Tip your dough onto a lightly floured surface and pat out into a disc around 1.5 inches thick.
  6. Use a round or fluted cutter (size is up to you) to cut 8-12 scones from the dough.
  7. Place your scones onto your prepared baking tray, re-shaping and cutting the dough as necessary until you have used it all.
  8. Lightly brush the tops of each scone with some milk to glaze.
  9. Put the tray of scones into the preheated oven and bake for around 15 minutes until risen and dry underneath.
  10. Cool on a wire rack.
http://maverickbaking.com/savoury-pumpkin-parmesan-scones/

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