Camping Recipes

Savory, Cheesy Pumpkin Scones

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 Eggs

2 teaspoons Worcestershire sauce

1 ½ tablespoon baking powder

1 teaspoon baking soda

1 C Parmesan cheese – grated

Milk (just a little), for glazing



Parchment paper

Baking sheet

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.
Sign up for our Newsletter and
stay informed