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Pumpkin parmesan scones on a tray with grated Parmesan and herb butter

Pumpkin Parmesan Scones


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  • Author: Myla
  • 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

Scale

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