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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.

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