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.
I had not planned to jump on the pumpkin-recipe bandwagon that seems to have taken the internet by storm, and Pinterest is awash with orange at the moment, almost irritatingly so. I look in amazement as people come up with interesting and weird ways to cook and bake with pumpkin. Halloween in not a big deal in South Africa, and has only been adopted as a celebration in recent years, so the pumpkin holiday is not part of my culture. We are also moving into Summer, leaving the hearty and comforting food behind to embrace stone fruit and salads, while everything pumpkin is just perfect for the Northern Hemisphere right now.
As it turned out, I needed to do one last blog post before I head off to London tomorrow, and I wanted to bake something for my third Sasko Flour commissioned recipe. I had two small butternut that would not last until I got back and I happened to have a lot of Parmesan, so decided these scones would be fabulous.
Butternut is part of the pumpkin patch – so you could use either as they are so similar, and thyme is my favourite herb to accompany it. It gives the scones a lovely earthy flavour.
I also decided to make a whipped goat cheese spread to slather on the warm scones as they came out the oven. Butter is always fantastic, but the goat’s cheese whipped into a smooth and fluffy texture with cream cheese was delicious.
I have been baking with Sasko Self Raising Flour a lot recently and I’m loving the results. I always prefer to use self-raising flour when a recipe calls for it as I have a sense of confidence that the correct balance of raising agents are in the mix.
Baking is a science and there is a difference between baking powder and baking soda. Baking powder is a mix of baking soda (or bicarbonate of soda) and cream of tartar (derived from tartaric acid) and a corn starch, whereas bicarbonate of soda (baking soda), is just that. Baking soda needs an acid in the recipe in order to react and cause the rise. It gets quite technical, and its the reason why I enjoy baking with self-raising flour, all the raising agent issues are taken care of.
I hope you enjoy my recipe and the build-up to Halloween (if you celebrate). I’m taking a much-needed week off to visit London, friends and immerse myself in all things food. I’m so thrilled to have won the Bill Granger blog challenge through my post on his Lime and coconut delicious, and although I have little downtime planned (apart from the flight), I can’t wait to report back here on all the exciting things I find. I will, of course, be updating my Instagram feed with loads of pics of my trip.
- 350g pumpkin or butternut, peeled and cut up into cubes
- 21/2 cups Sasko Self Raising Flour
- 1 cup finely grated Parmesan cheese
- 1/2t salt
- 1/2t black pepper
- 2t fresh thyme leaves, roughly chopped
- 1/2 cup buttermilk
- 1 egg yolk
- 1T buttermilk
- 3T sunflower or pumpkin seeds (optional) for the top
- whipped goats cheese spread
- 100g cream cheese
- 100g goats cheese / chevin
- 2T milk
- Preheat the oven to 200 C (400 F)
- Steam the pumpkin in a metal basket or sieve over boiling water (lid on). Cook for 10 - 15 minutes until soft. set aside to cool and dry off in the air. Blend in a food processor or with an immersion blender until smooth.
- Mix the flour, Parmesan, thyme, salt and pepper in a bowl.
- Add the buttermilk and pumpkin puree to the dry mixture and using a knife lightly mix it until it is just combined.
- Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
- Press the dough down to about 4-5cm and cut the scones using a 5 - 6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
- Mix the egg yolk and extra buttermilk together and brush the tops of the scones.
- Sprinkle on the seeds, and bake in the oven for 20 - 25 minutes until golden brown.
- Put the cream cheese, goats cheese and milk in a bowl and whisk using an electric mixer until light and fluffy.
*Disclaimer – This is the third recipe in a series I have made for Sasko using their flour. You can check out the first recipe for an easy herb, cheese and onion bread here, and the second, and apple cake with maple frosting here.
I look forward to connecting with you again in the future.
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