Easy Pumpkin and Parmesan Scones with Thyme Recipe

These pumpkin and Parmesan scones are quick and easy to whip up and are perfect to serve as a savoury component for tea or brunch. Butternut is part of the pumpkin family, so you can use either as they’re so similar, and thyme is my favourite herb to accompany it. It gives the scones a lovely earthy flavour.

I made a whipped goat’s cheese spread to slather on the warm scones as they come out of the oven. Butter is always fantastic, but the goat’s cheese, whipped into a smooth, fluffy texture with cream cheese, is delicious.

The bright orange colour of these scones is almost artificially vibrant, making them as beautiful as they are tasty. They’re light, tender and packed with savoury flavour from the Parmesan and thyme.

The Whipped Goat’s Cheese Spread

Butter is always a good choice with a warm scone, but this whipped goat’s cheese spread takes things to another level. It is simply goat’s cheese and cream cheese beaten together with a little milk until light and fluffy. The tang of the goat’s cheese against the warm, cheesy scone is one of those combinations that is hard to argue with. A drizzle of honey on top is also worth trying if you enjoy a sweet-savoury contrast.

Which Cheese to Use

Parmesan is the right cheese for this recipe. It is salty, sharp, and melts into the dough in a way that flavours every bite without making the scones greasy. Grate it yourself rather than buying pre-grated, which is coated in anti-caking agents and does not behave the same way in baking.

If you cannot get Parmesan, a good aged Pecorino is the closest substitute. Aged Cheddar also works and gives a slightly sharper, more assertive flavour. Dalewood Fromage Huguenot is always a winner too.

Frequently Asked Questions

Can I use canned pumpkin purée?
Yes, but make sure it’s pure pumpkin, not pumpkin pie filling. You’ll need about 200 grams (3/4 cup). The texture may be slightly different as canned purée is wetter than steamed fresh pumpkin.

Can I make these without buttermilk?
Yes. Substitute with regular milk mixed with one tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. Or, use yoghurt instead.

Why are my scones dry?
This usually happens from adding too much flour or overbaking. Make sure to measure flour correctly (spoon it into the cup and level off) and check scones at 20 minutes.

Can I make these vegan?
It would require significant substitutions (vegan butter, cheese alternatives, plant-based milk), which I haven’t tested. The texture would likely be quite different.

How do I know when they’re done?
The scones should be golden brown on top and sound hollow when tapped on the bottom. They should feel firm but not hard.

Can I skip the goats cheese spread?
Absolutely. Serve with butter, cream cheese, or even just on their own.

Why This Recipe Works

Steaming the pumpkin rather than roasting it keeps the moisture content consistent and prevents the scones from becoming too wet. The pumpkin purée adds natural sweetness and a tender crumb, whilst the Parmesan provides salty, umami depth.

Self-raising flour simplifies the process by ensuring the correct balance of raising agents. The buttermilk adds tang and helps create a light, fluffy texture.

The whipped goats cheese spread is the perfect accompaniment. It’s tangy, creamy and complements the earthy sweetness of the pumpkin beautifully.

How Much Pumpkin Purée Do You Need?

The recipe uses 350 grams of raw pumpkin or butternut, which yields approximately 200 grams or about ¾ cup of cooked purée once steamed and mashed. If you are using tinned pumpkin purée, use the same quantity. Make sure it is plain pumpkin purée and not pumpkin pie filling, which is sweetened and spiced. Drain off any excess liquid before adding it to the dough.

Tips for Light, Fluffy Pumpkin Scones

The same rules that apply to any scone apply here. Do not overwork the dough. Mix with a knife until everything just comes together, then stop. A very brief knead on a lightly floured surface is all you need.

Pat the dough rather than rolling it. Rolling compresses the layers and gives you a flatter, denser result. Press the dough to about 4 to 5cm thick.

Use a sharp cutter and press straight down without twisting. Twisting seals the edges and stops the scone from rising evenly. Dip the cutter in flour between each cut.

Brush only the tops with the egg wash, never the sides. Egg wash on the sides acts like a seal and prevents the scone from rising fully.

Serving Suggestions

These scones are a natural fit for brunch or afternoon tea. Serve them warm with the whipped goat’s cheese spread or simply with good butter. They are also excellent alongside soup, particularly a butternut or roasted tomato soup in winter. For a light lunch, pair with a simple green salad.

Pumpkin and Parmesan Scones with Thyme Recipe

Quick and easy savoury scones with roasted pumpkin, Parmesan cheese and fresh thyme. Perfect for brunch or afternoon tea. Serve warm with whipped goats cheese spread.

Print Recipe

Prep Time:10 minutes mins

Cook Time:35 minutes mins

Total Time:45 minutes mins

Ingredients

For the scones:

• 350 grams pumpkin or butternut squash peeled and cut into cubes
• 310 grams 2 1/2 cups self-raising flour, plus extra for dusting
• 100 grams 1 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves roughly chopped
• 120 ml 1/2 cup buttermilk
• 1 egg yolk
• 1 tablespoon buttermilk for brushing
• 3 tablespoons sunflower or pumpkin seeds optional, for topping

For the whipped goat’s cheese spread:

• 100 grams cream cheese at room temperature
• 100 grams goat’s cheese chèvre, at room temperature
• 2 tablespoons milk

Instructions

Make the scones:

• Preheat the oven to 200°C/400°F. Line a baking tray with baking paper.
• In a large bowl, mix together the flour, grated Parmesan, thyme, salt and pepper.
• Add the buttermilk and pumpkin purée to the dry ingredients. Using a knife or spatula, lightly mix until just combined. The dough should be soft but not sticky.
• Turn the mixture onto a lightly floured surface and knead 2-3 times very gently to bring it together.
• Press or roll the dough to about 4-5cm thick. Using a 5-6cm round cutter, cut out scones by pressing straight down without twisting. Re-form scraps gently and cut more scones.
• Place scones on the prepared baking tray, leaving about 2cm between each.
• Mix the egg yolk with 1 tablespoon of buttermilk and brush it over the tops of the scones.
• Sprinkle with seeds if using.
• Bake for 20-25 minutes until golden brown, and the scones sound hollow when tapped on the bottom.

Make the whipped goat’s cheese spread:

• In a bowl, combine the cream cheese, goat’s cheese and milk. Using an electric mixer, whisk for 2-3 minutes until light and fluffy.
• Serve the warm scones with the whipped goat’s cheese spread.

Notes

Do not overwork the dough and do not brush egg wash on the sides of the scones, only the tops. Use a sharp cutter pressed straight down without twisting. The pumpkin purée must be completely cool before adding to the dough. If using tinned pumpkin, drain off any excess liquid first. For a butternut version with Gruyère and chives, see my easy butternut scones with cheese and chives.

Storage: Store in an airtight container at room temperature for up to 2 days. Refresh in the oven at 150°C (300°F) for 5 to 8 minutes before serving.

Reheating: Warm individual scones in the microwave for 20 seconds, or in the oven at 150°C (300°F) for 5 minutes until heated through.

Freezing: Freeze unbaked cut scones on a lined tray until solid, then transfer to a zip-lock bag. Bake from frozen at 200°C (400°F) for 25 to 30 minutes. Baked scones can also be frozen for up to 1 month. Defrost at room temperature and warm in the oven before serving.

Goat’s cheese spread: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Servings: 10 – 12 scones

Author: Sam LInsell

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