Pumpkin and Parmesan Scones

I was skeptical about these scones. Pumpkin and Parmesan? Really? Isn’t pumpkin supposed to taste like pumpkin pie, with nutmeg and cinnamon? Well, this recipe just proves that pumpkin doesn’t always have to be sweet. And that pairing it with Parmesan can actually be a winning combination.


100 g pumpkin purée
200 g all purpose flour
2 tsp baking powder
1/2 tsp salt
80 g grated Parmesan cheese
100 g raw pumpkin seeds
100 mls heavy whipping cream


1. Preheat the oven to 450ºF. Sift the flour, baking powder and salt into a medium-sized bowl.

2. Add the pumpkin, Parmesan cheese, and pumpkin seeds to the bowl and mix with a fork until mostly incorporated. Add the heavy whipping cream and mix with a spatula or fork until it has almost come together into a dough.

3. Turn out onto a lightly floured countertop and knead a couple times to bring together. Using a rolling pin, roll out until 1/2-inch high. Use a round cookie cutter and cut out as many rounds as you can, rerolling the pieces as necessary.

4. Place in oven and bake until golden on top, about 6-8 minutes.

The pumpkin seeds in this recipe make these scones crunchy, while the pungent Parmesan makes them savory. If you’re looking for something to accompany a meat dish, these are a possibility.


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