Tuesday, 25 November 2014

Pumpkin Scones with Cheese and Bacon

I know it's not Thanksgiving here. It's not even pumpkin season here (though these are made with the last of the pumpkins from our harvest this year). But I can't help but get all caught up in the golden-ness of November in the northern hemisphere. I blame Pinterest.

Pumpkin Scones with Cheese and Bacon
adapted from here
Makes 12

500g pumpkin, cut into wedges
3 1/2 cups self-raising flour
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup buttermilk
1/2 cup shaved parmesan
1/2 cup grated cheddar cheese
2 rashers bacon, finely chopped

Preheat the oven to 180C (350F).

Put the pumpkin wedges skin-side up on a baking tray and roast for 50 - 60 minutes, until the flesh is soft. Remove from the oven and set aside. When cool enough to handle, scoop the flesh out and put it in a blender, discarding the skin. Puree the flesh until smooth. You will need 400g of pumpkin puree for the scones. If you have any leftover puree, make yourself a Skinny Pumpkin Latte to have with your scones. You're welcome.

Increase the temperature of the oven to 200C (390F).

Place the pumpkin puree, flour, salt and pepper in a large mixing bowl. Make a well in the centre and add the buttermilk. Stir with a butter knife until just combined. Turn out onto a lightly floured work surface and knead briefly just until a smooth dough it formed. Form the dough into a ball and roll it out into a 1.5 cm thick circle. Cut the dough into 12 even wedges and sprinkle with cheese and bacon.

Bake for 20 - 25 minutes until cooked and golden.


  1. Salty scones?? I never saw that before and now, I see soooo many possibilities!! Cheese and bacon with pumpkin...damn! :)

  2. Sweet, salty, cheesy and buttery... YES PLEASE. These sound gorgeous Jen. I adore pumpkin scones but you've just pumped them to next level goodness! xx

  3. I blame pinterest for the pumpkin sitting on my kitchen table too! Now at least I know what to do with it (and our Canadian at work will be super pleased with the results).
    Oh and that cheese has me drooling on my desk...

  4. Hey, thanks for bringing this over. This is now on my shortlist for a feature. Cheers from Carole's Chatter