Parmesan Pumpkin Scones

Fresh herbs and parmesan cheese add a savoury touch to these pumpkin scones. They make a fantastic holiday replacement for bread or biscuits!

Ingredients

For the Scones

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1/2 cup canned pumpkin puree
• 1/4 cup buttermilk
• 1 large egg

For the Topping

• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the grated Parmesan cheese and chopped fresh parsley.
5. In a separate bowl, whisk together the pumpkin puree, buttermilk, and egg until well combined.
6. Pour the wet ingredients into the dry ingredients and gently stir until the dough comes together. Be careful not to overmix; just mix until the ingredients are incorporated.
7. Turn the dough out onto a floured surface and knead it a few times to bring it together.
8. Pat the dough into a circle about 1 inch (2.5 cm) thick.
9. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, leaving some space between each scone.
10. For the topping, sprinkle the scones with the additional grated Parmesan cheese and black pepper.
11. Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
12. Remove the scones from the oven and let them cool on a wire rack for a few minutes.
13. Serve the Parmesan Pumpkin Scones warm. Enjoy!

Nutrition Facts

• Calories: 260-280 calories per scone
• Total Fat: 16-18g
• Saturated Fat: 10-11g
• Cholesterol: 65-70mg
• Sodium: 480-500mg
• Total Carbohydrates: 23-25g
• Dietary Fiber: 1-2g
• Sugars: 1-2g
• Protein: 5-6g