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Breakfast for 6

Parmesan Pumpkin Scones

Savory pumpkin scones combine Parmesan, herbs, nuts, and seeds before baking into tender wedges for breakfast.

$0.63per serving $
35 minstart to table
6servings

AmericanVegetarianBudgetBreakfastsFall

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat white flour
  • 1 tbsp sugar
  • 1 tsp dried sage
  • 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup cold butter
  • 1/3 cup grated parmesan cheese
  • 1/2 cup pumpkin puree
  • 2 tbsp light cream/milk
  • 1/4 cup pecans
  • 2 tbsp pepitas
  • 1 tbsp chopped fresh sage
  • 2 tbsp grated parmesan

Steps

  1. Heat the oven to 400 F and line a baking sheet with cooking oil.
  2. Whisk both flours, sugar, dried sage, baking powder, baking soda, and salt in a bowl.
  3. Cut in the cold butter, then stir in one-third cup Parmesan, pumpkin, and milk.
  4. Shape the dough into a six-inch round, cut it into six wedges, and place them on the baking sheet.
  5. Top the wedges with pecans, pepitas, fresh sage, and two tablespoons Parmesan.
  6. Bake for 18 to 20 minutes, until firm and lightly browned.

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