Pumpkin Scones
- Difficulty: Easy
- Prep time: 35 min
- Cook time: 40 min
- Makes: 24 pieces
- Cost: Very low
- Note + resting time of the dough in the refrigerator (at least 30 min.)
PRESENTATION
Pumpkin scones, oh man, they bring a playful twist to the classic British treat, swapping out the usual sweet flavors for a savory punch. It's great for just hanging out with friends. You know what I mean? These pumpkin scones mix up the old-school dough with sweet pumpkin and a salty kick from Sbrinz cheese, which is kinda like parmesan but has its own thing going on. Seriously good stuff. The result is a batch of tender, moist scones that have a fun balance—sweet pumpkin meeting up with a cheesy, salty bite. People in Britain usually enjoy scones at tea time, but this version? It fits right in at any casual gathering, when everyone’s chatting and snacking before dinner. Really satisfying. Just grab one of these easy pumpkin scones, maybe with some prosciutto or a slice of cheese stuffed inside, and relax with good company.
For anyone who likes to mix up their snacks, this pumpkin scone recipe works alongside all kinds of other savory scones—think ones loaded with peas and pancetta, or even potato for a little extra comfort. Sharing a plate of different scones is, like, a great way to keep everyone happy, especially if you’re into appetizers that go beyond the usual chips and dips. The golden color from the pumpkin makes these scones look as good as they taste, and that hint of Sbrinz gives the flavor a tangy edge that stands out from the more typical pumpkin spice scones you see in fall. People love bringing homemade pumpkin scones to gatherings since they’re easy to pick up and eat with your hands—no need for fancy plates or forks. So here's the thing, with so many best pumpkin scones recipes out there, adding a savory spin can surprise your friends and get everyone talking about new ways to enjoy old favorites. Whether you’re into fall baking recipes or just want some new pumpkin breakfast ideas, these scones keep things fresh, fun, and crispy on the outside with that soft, tender middle everyone goes for first. And look, they're just perfect for those who enjoy a bit of creativity in their culinary adventures.
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INGREDIENTS
- Ingredients for 24 scones
- Delica pumpkin 1 cup (250 g) - pulp
- Type 00 flour 2 cups (250 g)
- Whole milk 0.4 cup (100 ml)
- Baking powder 2 tsp (10 g)
- Butter 3 ½ tbsp (50 g)
- Sbrinz cheese 1.75 oz (50 g) - to be grated
- Thyme 1 spoonful - to chop
- Nutmeg to taste
- Extra virgin olive oil to taste
- Fine salt 1 tsp
- Black pepper to taste
- for brushing
- Eggs 1
- Whole milk 1 spoonful
- for filling
- Culatello ham 24 slices
- Robiola cheese 7 oz (200 g)
How to prepare Pumpkin Scones
To make the pumpkin scones, start by preparing the pumpkin: cut it into slices, remove the seeds and inner fibers with a spoon 1, then peel it 2. Arrange the pumpkin slices on a baking sheet lined with parchment paper and season with oil 3,
salt 4, pepper, and grated nutmeg 5. Bake the pumpkin in a preheated static oven at 464°F for 25 minutes until it becomes soft 6.
Once cooked, remove the pumpkin from the oven and let it cool. Once cooled, transfer it to a blender 7 and puree it. Transfer the pumpkin puree to the bowl of a stand mixer fitted with a dough hook 8 and add the rest of the ingredients: milk 9,
cubed butter 10, grated cheese 11, salt 12, and,
finally, the sifted flour and baking powder 13. Activate the stand mixer for a few moments to mix and incorporate all the ingredients, then place the dough on the work surface and add the chopped thyme 14. Work the dough by hand until you get a compact and homogeneous dough, then wrap it in plastic wrap 15 and place it in the refrigerator to firm up for at least half an hour.
After the resting time, place the dough on a lightly floured surface and roll it out with a rolling pin to obtain a sheet about 0.6 inches thick 16. Use a 2.5-inch diameter pastry cutter to cut out circles 17, then knead the leftover scraps to make more circles: with these amounts, you should get about 24. Transfer the circles to a baking sheet lined with parchment paper, beat the egg with a tablespoon of milk and brush the surface with this emulsion 18.
Bake the scones in a preheated static oven at 392°F for 10-15 minutes, until they are lightly golden on the surface 19. Once cooked, remove them from the oven and transfer them to a rack to cool. At this point, you can enjoy them on their own or cut them in half and fill with cream cheese 20 and culatello, as we did, or with other cold cuts and cheeses of your choice. The pumpkin scones are ready to be served 21!