Savory Pumpkin Scones
Savory pumpkin scones are a quick bake that turns leftover cooked pumpkin into a tender, lightly orange scone. Spring onion and a little nutmeg give them a savory edge, while buttermilk and mineral water keep the crumb light without any butter rubbed into the flour. The dough comes together in minutes, and the scones are best split and topped with cottage cheese or butter while still warm.
Instructions
Heat the oven to 220°C (430°F). Lightly flour a baking tray and a work board.
In a large bowl, stir together the sifted flour, skim milk powder, chopped spring onions and nutmeg until evenly mixed.
Gently fold in the cold cooked pumpkin, buttermilk and mineral water until the mixture comes together into a dough. Handle it lightly so the scones stay tender.
Pat the dough out on the floured board, then roll it to a thickness of about ⅝ inch.
Press out 12 rounds with a 2-inch scone cutter and set them on the floured baking tray.
Bake at 220°C for 12 to 15 minutes, until the tops are golden. Serve warm with dollops of cottage cheese or butter if you like.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
