Easy Pumpkin and Parmesan Scones with Thyme
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 also made a whipped goats cheese spread to slather on the warm scones as they come out of the oven. Butter is always fantastic, but the goats cheese whipped into a smooth and 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.
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.
Variations for Pumpkin and Parmesan Scones
Different squash: Try butternut, Crown Prince, or any sweet winter squash.
Cheese options: Substitute aged Cheddar, Gruyère, or crumbled feta for the Parmesan.
Herb variations: Use rosemary, sage, or oregano instead of thyme.
Add texture: Fold in chopped walnuts or pine nuts for crunch.
Spiced version: Add a pinch of nutmeg or cayenne pepper to the dough.
Serving Suggestions for Pumpkin and Parmesan Scones
For brunch: Serve warm with the whipped goats cheese spread and crispy bacon.
For afternoon tea: Pair with butter or cream cheese and a cup of strong tea.
As a side: Excellent alongside soup, especially butternut or tomato.
With salad: Serve with a simple green salad for a light lunch.
Sweet variation: Drizzle with honey and serve with ricotta for a sweet-savoury treat.
Pumpkin and Parmesan Scones with Thyme Recipe
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
Storage Instructions
Room temperature: Store baked scones in an airtight container for up to 2 days. Warm before serving. Freezer: Freeze baked scones for up to 3 months, or freeze unbaked and bake from frozen. Goat’s cheese spread: Refrigerate for up to 5 days. Bring to room temperature before serving.More Savoury Baking Recipes
Easy cheese and onion bread with herbs
My Best butternut scones with cheese and herbs
Pumpkin rolls with rosemary and sea salt
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I have a recipe for pumpkin biscuits that I love but I will have to try your scones next – love the parmesan and thyme!
Pumpkin scones are the best! Love that shot with the slather of butter there. Amazing!
Beautiful colour!
I love pumpkin ALL year round! This recipe looks amazing, like always! Enjoy your trip – you totes deserve it!
Love
Anina
Thanks Chung – Ah 🙂
Hey Lolly pop, they were so bright yellow, almost artificially so xx
Thanks Anina – so excited about my trip – S xx
I love the color on these scones. They sound perfect for autumm 🙂
You’re really talented 🙂 (guess you hear that a lot).
Stunning pics….
Oh Wow Sam, you know you never seize to amaze me with your creations and photography–and Voila–this is a recipe i can try–the egg is only used to brush the tops–well this does it–this is what i am baking for the weekend.
Have a blast on your trip and just enjoy–
I pinned this the moment it hit pinterest. Loving the idea and the pictures.
Yum, these look delicious! I have never made pumpkin scones before.. I will be giving these a go:)
Wonder if one can use canned pumpkin puree.
You had me at cream cheese! 🙂
OMG this looks crazy tasty :O
Hi Daisy, I’m sure that canned pumpkin will work perfectly.
Hi Usha, thanks for the very kind words, yes just brush with a little buttermilk and perhaps add some of your amazing spice mixes x
Thanks Euodia (I try) 🙂
These look so good and such a fab colour too. Perfect for autumn!
These look delicious. There has been so many Fall desert recipes that I really enjoy savory ones.
I am pinning your recipe.
https://www.pinterest.com/pin/462744930433705590/
Enjoy London,
Maria
http://www.musicteachingandparenting.com
these look A-M-A-Z-I-N-G. anything with goat cheese had me at hello 🙂
Ha ha Colette – you and I are the same in that regard then 🙂
Thanks Maria – I hope you get to make them – they are so super easy and delis.
These sound so unusual but definitely worth the taste. May give this one a whirl. Nice job and gorgeous photos!
Thanks Donna, they really are rather easy and delis
These look so deliciously flaky! I would love to have one with the whipped goat cheese 🙂 And maybe a drizzle of honey!
Oooo Brandon, yes to the honey drizzle 🙂
Hey
They look amazing, i will make them.
(My English is not good)
I have some questions: what does T mean? Tabelspoon?
and what does t mean? teaspoon?
Thx
How much is 21/2 Cups in gramm?
How much buttermilk do I Need?
1/2 Cup and 1T buttermilk?
or just 1/2 Cup?
Oh sorry now I saw what i need to do with the buttermilk, sorry…
Hi Celine – yes T = tablespoon and t = teaspoon. I do not have the cup wait, sorry.
I’m going to make these with pumpkin purée, but I’m trying to figure out how much I’ll need. Did you happen to measure how much your fresh pumpkin came out to be? Do you think I should use 2/3 cup, 3/4 cup or 1 full cup (U.S. measurement)? Thanks!
Thank you for the nice recipes. I love to cook and bake and I am going to give it a try.
How much flour is this recipe calling far? I used what the recipe said and my biscuits were very dry. I even added way more buttermilk.
Hi, Bethany, I have indicated the flour in the recipe and this is correct. Perhaps you didn’t measure properly or added too much flour? This could be corrected by adding a bit more of the wet ingredients. It’s hard to know exactly what went wrong on your side.