Recipe

Pumpkin Parmesan Savory Scones

Recipe Information

Total Time: 

35 minutes; 15 minutes active

Servings: 

8

This savory scone is the perfect accompaniment to a steaming bowl of minestrone or a crisp glass of dry cider or chilled white wine.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 2 tablespoons sugar
  • 2 teaspoons dried thyme
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 cup pumpkin puree
  • 1/4 cup cream
  • 1/2 cup walnuts, chopped
  • 2 tablespoons fresh thyme, chopped

Preparation

  1. Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it. In a large bowl, combine the flours, sugar, dried thyme, baking powder, baking soda and salt. Grate the butter into the flour, tossing to coat. Add 1/2 cup of the Parmesan and toss to mix.
  2. In a medium bowl, whisk together the pumpkin and cream. Stir into the dry mixture just until mixed, then add walnuts. Spread a little flour on the counter, then scrape the dough out onto the flour. Form into a round, and flatten to about an inch thick. Sprinkle with chopped thyme, top with remaining Parmesan, and pat down with your palms. Using a knife, divide the round into 8 wedges. Transfer to the baking sheet, leaving a couple of inches between the scones.
  3. Bake for about 18–20 minutes, until the scones are golden around the edges and firm to the touch. Cool on racks before storing in a tightly covered container or bag.

Serving Suggestion

A warming, savory scone featuring the flavors of fall is the perfect accompaniment to a steaming bowl of minestrone soup or enjoyed with a crisp glass of dry cider or chilled white wine.

Nutritional Information

330 calories, 21 g. fat, 45 mg. cholesterol, 460 mg. sodium, 29 g. carbohydrate, 3 g. fiber, 9 g. protein