These Pumpkin Parmesan Scones are a savory twist on traditional pumpkin treats. Flaky, tender, and subtly spiced, they combine the earthy flavor of pumpkin with the salty richness of parmesan. Perfect for breakfast, brunch, or a snack with coffee or tea, these scones bring fall flavors to your table with minimal effort.
Why You’ll Love This Recipe
- Flaky, buttery texture with a savory pumpkin flavor
- Quick to prepare with pantry staples
- Great for brunch, coffee breaks, or fall gatherings
- Pairs beautifully with soups, salads, or morning coffee
- Freezer-friendly for make-ahead convenience
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup cold unsalted butter, cubed
- 1/2 cup canned pumpkin purée
- 1/2 cup grated parmesan cheese
- 1/3 cup milk (plus more for brushing)
- 1 large egg
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and pepper.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in pumpkin purée, parmesan, milk, and egg until just combined.
- Turn dough onto a lightly floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
- Place scones on the prepared baking sheet and brush tops with milk.
- Bake 18–20 minutes, until golden and firm. Cool slightly before serving.
Tips & Variations
- Extra Cheesy: Sprinkle additional parmesan on top before baking.
- Herb Twist: Add 1 tsp chopped fresh thyme or rosemary for a savory flavor boost.
- Nut-Free Crunch: Omit nuts or add toasted pumpkin seeds for texture.
- Make Ahead: Dough can be refrigerated overnight; bake fresh in the morning.
Storage & Freezer Instructions
- Store scones in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days; rewarm before serving.
- Freeze unbaked scones in a zip-top bag for up to 2 months; bake from frozen adding a few extra minutes.
Serving & Pairing Ideas
- Serve with soups like butternut squash or pumpkin soup.
- Pair with morning coffee, tea, or a latte.
- Add to a brunch platter alongside scrambled eggs and roasted vegetables.
Frequently Asked Questions
Can I make these scones ahead of time?
Yes, you can refrigerate the dough overnight and bake fresh the next day.
Can I substitute the pumpkin purée?
Yes, sweet potato purée works well as an alternative.
How do I make scones extra flaky?
Keep the butter cold and avoid overmixing the dough.
Can I add herbs or spices?
Yes, thyme, rosemary, or extra pumpkin pie spice enhances the flavor.
Ready to Make It?
These Pumpkin Parmesan Scones are a simple, savory fall treat. Flaky, tender, and lightly spiced, they’re perfect for breakfast, brunch, or snacking. Save this recipe for cozy mornings or a festive fall brunch.
You Might Also Like
- Pumpkin Cinnamon Roll Muffins – Soft, spiced muffins with a sweet glaze.
- Pumpkin Cobbler – Warm, spiced pumpkin dessert with a golden topping.
- Candy Apple Bark – Festive fall candy with apple, chocolate, and caramel.
- Apple Oatmeal Breakfast Cookies – Wholesome, grab-and-go breakfast treats.
Pumpkin Parmesan Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
Description
These Pumpkin Parmesan Scones are savory, flaky, and lightly spiced — perfect for fall breakfasts, brunch, or cozy snack times.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup cold unsalted butter, cubed
1/2 cup canned pumpkin purée
1/2 cup grated parmesan cheese
1/3 cup milk (plus more for brushing)
1 large egg
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and pepper.
3. Cut in the cold butter until mixture resembles coarse crumbs.
4. Stir in pumpkin purée, parmesan, milk, and egg until just combined.
5. Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
6. Place scones on the prepared baking sheet and brush tops with milk.
7. Bake 18–20 minutes, until golden and firm. Cool slightly before serving.
Notes
Extra Cheesy: Sprinkle additional parmesan on top before baking.
Herb Twist: Add 1 tsp chopped fresh thyme or rosemary for savory flavor.
Nut-Free Crunch: Omit nuts or add toasted pumpkin seeds.
Make Ahead: Dough can be refrigerated overnight; bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Fat: 11g
- Carbohydrates: 32g
- Protein: 6g