Monday, August 15, 2011

Dinner during Dora: Pumpkin-Parmesan Scones


So, without further ado, I give you...

Pumpkin-Parmesan Scones


1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chilled butter, cut into pieces
1/2 cup canned pumpkin
1 egg
A small amount of milk
2 tbs grated Parmesan cheese
1 tbs pumpkinseed kernels

The night before:

3. Grate the Parmesan cheese, cover, and refrigerate.

When you get home from work:







I stop stirring and mix the rest by hand.


8. Pat it into a circle.



11. Bake at 400 degrees for 20 minutes.





  1. Scones are on big rotation at our house. We love pumpkin scones. I'll have to try adding the parmesan. If you feel guilty using parchment, try a Silpat Liner. I think you can get them at most cooking stores and it's definitely one of my top 5 kitchen products.

    I freeze my butter and then grate it into the mix.

  2. Holy hell, those look delicious!! I'm impressed!

  3. I like the look of those. I was lamenting the other day that you can't find canned pumpkin in the supermarkets here. It would really make life easier to have a can of pumpkin in the pantry. As it is, I make do with baby food purees instead which are probably a bit more watery. (Monday night I made a satay sauce inspired by the one in the Jessica Seinfeld cookbook double delicious swapping out some of the peanut butter for a pumpkin, carrot & sweet potato puree. And yep, you couldn't taste the veggies at all)

    Also - I really should write up my adaptation of your carrot cake pancakes. I crossed it with a carrot & banana scone I've made and make carrot and banana pikelets. The pikelets freeze pretty well, so I can make a batch then bag, freeze and then reheat in the toaster or microwave.

  4. I do love that she eats pumpkin...maybe I'm too easily amused :)

    You could probably mix these up the night before and leave the dough all wrapped up in the fridge so it doesn't dry out. But it does sound like you've got a routine that works.

    I do love keeping a can of pumpkin around for baking, but mine usually winds up in pumpkin-walnut muffins. Scones are delicious, but cutting in cold butter is pretty annoying (to me) and pouring the batter into muffin cups is lots of fun.

  5. the milliner8:18 AM

    Defintely want to try these. Love pumpkin & parmesan. DS loves 'snuffins' so maybe he'll be into scones.

    @Jac, brilliant: "I freeze my butter and then grate it into the mix."

  6. Anonymous10:36 AM

    Wow! This sounds so good. Can't wait to try it!

    This is my 19 month old's current favorite sneaky veggie dinner dish that takes 20min and 1 pot.

