November is the season to eat all the pumpkin things! Instead of a typical pumpkin pie, this month’s News from the Trail “test kitchen” has a savory pumpkin scone recipe ready for all you turkeys to gobble up this holiday season!
This recipe is a doubled recipe and yields about 2 dozen scones, give or take a few scones.
½ C unsalted butter, melted
1 ½ C Pumpkin puree
1 teaspoon Chili oil
1 teaspoon Salt
1 teaspoon black pepper
2 teaspoons Worcestershire sauce
1 ½ tablespoon baking powder
1 teaspoon baking soda
1 C Parmesan cheese – grated
Milk (just a little), for glazing
2-inch scone cutter Or 2-2 ½ inch rounded cutter (we used the rim of a wine glass!)
Preheat oven to 400 degrees Fahrenheit
Melt butter (either on the stove or in a microwave)
Combine pumpkin, salt, pepper, parmesan cheese, butter, eggs, chili pepper, and Worcestershire sauce in a bowl until well mixed.
In a separate bowl, use a whisk to combine the baking soda, baking powder, and flour.
- Once the flour mixture is combined, fold it into the flour mixture into the pumpkin mixture until it comes together to form a dough. Once it comes together, move the dough to a floured surface.
- Begin forming dough into an oval, about 1 inch thick. If there is too much dough for your surface, just cut the dough in half and work in batches.
- With a floured rim, use a 2-inch scone or cookie cutter to make scone circles. If you do not have a scone or cookie cutter, use a similar rimmed item. Our recipe writer used a 2 ½ inch rimmed wine glass to create scone shapes.
- Place scones on a baking sheet lined with parchment paper. We were able to place about 8-10 per baking sheet.
- Brush tops with milk for a glaze! This part is optional but if you do it, your scones should come out golden and glistening a bit.
- Bake scones in the preheated oven for 15-16 minutes or until golden.
- Let cool and eat warm with butter or on their own.