Cheesy Pumpkin Scones #BreadBakers

Made with cheddar AND Parmesan, these cheesy pumpkin scones are tender inside and toasted golden outside, perfect for breakfast or afternoon tea. 

I’m not a big fan of pumpkin spice all the things like many people get excited for during this season but I do love actual pumpkin. In soup, pasta sauce, gnocchi, muffins and so much more. Big fan.

That’s why when our Bread Baker’s host for today’s event chose “pumpkin” for our theme, I was excited. I bought a beautiful little pumpkin and got ready to bake. 

Cheesy Pumpkin Scones

For my mashed pumpkin, I roasted wedges of pumpkin in their skins with just a light drizzle of olive oil until fork tender. Then I scooped the soft flesh out, mashed it and measured out one level cup. It weighed 255g. 

Ingredients

For the scones:

2 cups or 250g flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt 

1/4 teaspoon cayenne

1/2 cup or 113g cold unsalted butter, cut in little blocks

3 1/2 oz or 100g extra sharp cheddar cheese, coarsely grated

1 oz or 28g Parmesan, coarsely grated 

1 cup or 255g mashed pumpkin (see note above ingredients list)

Optional glaze:

1 tablespoon mashed pumpkin

1 tablespoon milk

Method

Preheat your oven to 425°F or 218°C and prepare a baking sheet lining it with baking parchment or a silicone mat.

In a large bowl, whisk together the flour, baking powder, sugar, baking soda, salt and cayenne.

Use a pastry blender or a couple of knives to cut the butter into the flour. 

You want little lumps and flecks of butter still showing, not the homogenous sandy texture we want for pastry crust. 

Mix your two cheeses together and set aside a generous handful to use as topping. 

Toss the bigger pile of cheese with the flour mixture.

Add in the pumpkin. 

Fold and fold until the dough is just evenly moistened and holds together. It might look too dry at first, but the pumpkin should have enough moisture. If it truly doesn't, I shall roll my eyes at you but you can add a drizzle of water or milk.

Turn the dough out onto a lightly floured work surface. 

Wet your hands and use them to shape the dough into a 3/4"or 1 cm thick square. The dough won't stick to damp hands. This avoids adding extra flour to the dough which can dry it out.

Cut the square into 9 pieces. As you can see, mine weren’t very even but I’m sure you’ll do better! 

Transfer the scones to your prepared baking pan. 

Mix together the mashed pumpkin and milk to make the glaze. 

Brush onto the scones. If you don’t have any leftover pumpkin, you can brush them with just milk.

Top with the reserved grated cheese.  

Bake in your preheated oven for 18-20 minutes or until puffed up and golden. Turn the baking pan around halfway through for even cooking. 

Serve warm, as is or with butter. These are so cheesy and delicious! We meant to share them with the neighbors but ended up eating them all. I made little ham sandwiches with the bigger ones. SO GOOD.

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for my fellow Bread Bakers and I to share our bakes. Our host, Wendy of A Day in the Life on the Farm chose “pumpkin” as our theme. Check out all the links below. 

• Food Lust People Love: Cheesy Pumpkin Scones
• A Day in the Life on the Farm: Sourdough Pumpkin Bread
• Karen's Kitchen Stories: Sourdough Pumpkin Rolls
• A Messy Kitchen: Pumpkin Hazelnut Babka
• Sneha's Recipe: Red Pumpkin Paratha

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Cheesy Pumpkin Scones!

.