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Ingredients

Serves:
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pumpkin puree of baked or boiled pumpkin 100 g
wheat flour 115 g
butter 20 g
baking powder 5 g
milk 20 g
cheddar cheese 50 g
dried parsley 1/2 tsp
dried oregano 1/2 tsp
ground black pepper
salt

Nutritional information

ккал
272,55
бел
8,04
жир
13,07
угл
30,34
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Pumpkin scones

Pumpkin scones
Cuisine:

    Ingredients

    Scones are a traditional British pastry, it’s hard to imagine evening teatime or a Sunday breakfast without them. You would need less than 5 min to make the flavored dough and place it into the oven to get soft and puffy buns which taste amazingly. Pumpkin, herbs, cheese, a little flour and a bit of patience – and brightdelicious pumpkin scones are right next to your plate of soup.


    Ann Sinitsina

    Автор рецептов

    She was born in Donetsk. Now she is living between Kiev and African Ghana. She loves experiments in the kitchen, reading and traveling. Every day she tries to learn something new. An international lawyer by training, she never imagined that she would connect her life with cooking. Ann believes that all changes in life are for the better, that being happy is the choice of everyone, and that randomness is not accidental. She believes that there are no people who can not cook, there are simply unsuccessful recipes.

    Steps

    1
    Done

    Step 1

    Preheat oven to 200 C (400 F).

    2
    Done

    Step 2

    Combine flour, baking powder, salt and cold butter in a bowl. Rub butter and flour in your hands into fine crumbs.

    3
    Done

    Step 3

    Grate cheese on a large grater, set 2 tsp aside and add the remained into the flour mixture together with pumpkin puree, dried herbs, 1 tbsp milk and ground black pepper.

    4
    Done

    Step 4

    Stir butter until smooth. Make sure you scrape bowl down to utilize all flour – the dough will be too sticky first but in 30-40 sec it will take a shape and become elastic. Transfer dough to a lightly floured surface and knead for 30 sec.

    5
    Done

    Step 5

    Split the dough into 6 equal parts, form balls and place them onto greased baking surface.

    6
    Done

    Step 6

    Brush the scones with the rest of milk.

    7
    Done

    Step 7

    Top scones with the remained cheese. Bake for 15-20 in the middle of the oven.

    8
    Done

    Step 8

    Scones are not being eaten hot thus cool them down for 20-30 min prior to serving.

    9
    Done

    Step 9

    Enjoy!

    Tips:

    1. Scones are ideal for experiments, you could make them in the way you like them. You could season them with sesame, sea salt or dried herbs. Dried herbs could be replaced with 2-3 tsp of fresh ones. You could change the cheese, add into the batter chopped olives or sun-dried tomatoes pouring out the excess liquid before adding.
    2. Pumpkin scones are stored perfectly – in a tightly closed container they keep their ideal freshness up to 4 days.
    3. Pumpkin puree is being cooked in the following way: peel pumpkin and remove seeds, cut flesh into cubes and bake at 190 C (374 F) or boil for 10-15 min, then blend or mash using a fork.

    Pumpkin scones

    Scones are a traditional British pastry, it’s hard to imagine evening teatime or a Sunday breakfast without them. You would need less than 5 min to make the flavored dough and place it into the oven to get soft and puffy buns which taste amazingly. Pumpkin, herbs, cheese, a little flour and a bit of patience – and brightdelicious pumpkin scones are right next to your plate of soup.

    • Автор рецепта:
    • После приготовления вы получите 6 pcs
    • Время приготовления: 30 mins

    Ингредиенты

    • 100 g pumpkin puree
    • 115 g wheat flour
    • 20 g butter
    • 5 g baking powder
    • 20 g milk
    • 50 g cheddar cheese
    • 1/2 tsp dried parsley
    • 1/2 tsp dried oregano
    • ground black pepper
    • salt

    Способ приготовления

    • Preheat oven to 200 C (400 F).

    • Combine flour, baking powder, salt and cold butter in a bowl. Rub butter and flour in your hands into fine crumbs.

    • Grate cheese on a large grater, set 2 tsp aside and add the remained into the flour mixture together with pumpkin puree, dried herbs, 1 tbsp milk and ground black pepper.

    • Stir butter until smooth. Make sure you scrape bowl down to utilize all flour – the dough will be too sticky first but in 30-40 sec it will take a shape and become elastic. Transfer dough to a lightly floured surface and knead for 30 sec.

    • Split the dough into 6 equal parts, form balls and place them onto greased baking surface.

    • Brush the scones with the rest of milk.

    • Top scones with the remained cheese. Bake for 15-20 in the middle of the oven.

    • Scones are not being eaten hot thus cool them down for 20-30 min prior to serving.

    • Enjoy!

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    Ghapama — stuffed pumpkin
    next
    Chocolate and strawberry meringues
    previous
    Ghapama — stuffed pumpkin
    next
    Chocolate and strawberry meringues

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