Saturday, November 20, 2010

Savory Pumpkin Italian Herb Cheddar Scones


                       
                        Holiday Scones Festive made with fresh pumpkin and savory spices!

Fresh Pumpkin Puree

The dough is  so soft and smells wonderful!

Score first before cutting to make your perfect even sized scones

Adding a little cream on top will make the cheese stick and golden brown crust

They remind me of cheddar biscuits



This savory pumpkin scone is perfect for any table setting, goes well with Turkey, Chicken and even Chili...you will not be disappointed these have a unique flavor to them and smell heavenly when cooking, I have used many  kinds of cheeses  whatever is in the house  and they always come out awesome!

3/4 cup  Fresh or canned pumpkin puree
1/4 cup grated Parmesan cheese
1/4 cup shredded provolone, sharp cheddar any cheese you like will do fine
1/4 cup butter, melted
1 egg
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon sage
1 tablespoon dried parsley or 2 teaspoons fresh chopped
2 teaspoons oil
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Heavy cream or half and half to brush tops

Preheat oven to 400 degrees. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper and garlic oil. Stir well to mix.

In another bowl, mix together flour, baking powder and baking soda. Fold into pumpkin mixture and stir just until combined into a dough. Turn dough out onto a lightly floured work surface. Roll dough into a log then pat down 1/2 inch thick, cut on the slant to make triangular shapes, place on ungreased cookie sheet. Makes around 12 scones.
Brush the tops of the scones with cream on tops more Parmesan if you love cheese like us, and then bake till brown around 12 to 15 minutes depending on your oven. These are best served warm with butter on them.
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