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.
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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