Savory pumpkin scones with creamy blue cheese and fresh parsley. They go well with butter and coffee. Are quite nice with a poached egg. And mop up the last bits of potato soup like a champ.
I chopped up a quarter of a pumpkin into tiny pieces and baked in the oven for about 10 minutes. After it cooled, it was mashed and combined with milk and mustard. Then added to the flour, butter, cheese, spice and parsley mixture. Once it was all just combined, the dough was patted into a circle, cut into circles and baked until puffy. We then lathered them with butter. A perfect fall afternoon treat.
Savory Pumpkin Scones with Blue Cheese and Parsley
1/2 cup of mashed pumpkin (about 1/4 of a pumpkin)
1/2 cup of milk
1 teaspoon dijon mustard
1/4 cup of blue cheese
3 tablespoons of cold butter, cut into pieces
2 cups of flour
2 tablespoons of diced parsley
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon pepper
Combine flour, baking powder, baking soda, nutmeg, salt, and pepper together. Mix well. Cut in the butter. I used my hands to break the butter into oat sized pieces. Cut in the blue cheese until it is around the same size as the butter. Add the parsley and mix.
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In a separate bowl mix the pumpkin, mustard and milk together. Pour this over the flour mixture and stir to combine.
Turn dough onto a lightly floured surface. Pat it into a 1/2 thick circle. Using a cup, or round cookie cutter, cut out scones and place onto baking pan. Reform scraps of dough and cut out more scones.
Bake at 180 c (350 f) for 15 to 20 minutes.
Makes around 10 scones.
* If you prefer to use cheddar cheese instead of blue, then add 5 tablespoons of butter and 3/4 cup of shredded cheddar cheese. You can also use rosemary instead of parsley.