For some reason, loving pumpkin has become “basic,” but there’s nothing basic about pumpkin. This complex vegetable — fruit? — brings an earthiness to any dish. It can go with cinnamon and chocolate just as well as it can tomatoes and cheese. And if you can’t get enough of pumpkin everything, then you need to try these pumpkin and white cheddar scones.
If you’ve been here for a while, you may recognize this recipe. I make these scones every year around Halloween, but they’re usually shaped like coffins. But here’s the thing — these scones are so good, I don’t want anyone thinking they’re only for spooky season.
The pumpkin is truly what brings these babies together. The moisture of it makes the crumb soft and bright, which contrasts nicely with the crunch and color of the pepitas, or pumpkin seeds. It’s earthiness mellows the sharpness of the white cheddar, which oozes out in little strings when the scones are still warm.
Flavor-wise, these scones are somewhere between a Cheez-It® and a biscuit, which makes it the perfect fall touch to serve with any dinner. I love eating these with a big bowl of potato soup, but we’ve also loved pairing them with chili, salads, and chicken. Really, there’s not much they can’t go with it. Which is why I stand by the fact that loving pumpkin is anything but basic.
2 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon ground black pepper
1/2 cup cold butter
1 1/2 cups diced white cheddar cheese
1 cup pumpkin seeds (pepitas)
2/3 cup canned pumpkin
2 large eggs
Coarse ground pepper for topping
In a large mixing bowl, whisk together flour, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly. It’s okay for larger pieces of butter to remain–DO NOT OVERWORK THE DOUGH! Stir in the cheese and pumpkin seeds.
In a separate bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin and egg mixture to the dry ingredients and stir until the dough is entirely moistened and it’s holding together.https://c0.pubmine.com/sf/0.0.3/html/safeframe.htmlREPORT THIS ADhttps://c0.pubmine.com/sf/0.0.3/html/safeframe.htmlREPORT THIS AD
Line a baking sheet with parchment paper, and sprinkle a bit of flour of the parchment paper. Scrape the dough onto the lined pan, and divide it in half. Round each half into a 6-inch circle, about 3/4-inch thick.
Brush each circle with milk, and sprinkle with the coarsely ground black pepper. Using a cookie cutter or knife that has been run under cold water, cut out the shapes or divide the circles into 6 sections. Place cut scones about 2 inches apart on the parchment-lined pan.
Place the scones and the pan uncovered in the freezer for 30 minutes. Preheat the oven to 425 degrees.
Bake the scones for 20-25 minutes, depending on the size and shape of the scones, or until they’re golden brown and a toothpick inserted into the center comes out cleanly.
Serve warm! Store any leftovers in an air-tight container and store at room temperature.