These pumpkin scones from Nigella Lawson are just the sort of savory treat that will be a wonderful accompaniment to dinner. I’m excited because it’s the first time I’ve been able to participate in I Heart Cooking Clubs’ monthly challenges.
Every six months the community picks a celebrity chef and cooks their recipes. Sometimes there’s a theme, other times not. They also revisit former featured chefs periodically just to keep things lively and interesting (click here for more information). The current featured chef is Ellie Krieger, but this week the challenge was to cook something of Nigella Lawson’s.
Nigella’s shows are exceedingly popular in Spain. They’re dubbed with a voice over and that’s a shame because listening to her sensual descriptions while watching her flirt with the camera is half the fun. She has numerous recipes available on the web, and in the end I chose to make on her pumpkin scones.
Two things you need to know about my version: 1) I added more flour as the recipe on Better Homes and Gardens is very wet and 2) I substituted red pepper flake for chili oil as I didn’t have any on hand. The scones had a tender crumb and an intriguing, savory taste thanks to the addition of Worcestershire sauce.
Use canned pumpkin (not pumpkin pie mix) or do as I did and dry roast the pumpkin in a 350°F oven without any oil or seasoning until the flesh is very soft. Any winter squash will work. I actually used a squash that looks like butternut squash, but is very orange and kind of stringy like pumpkin. I have no idea what it’s proper name is. They’re all labelled calabaza here.
- ¾ cup pumpkin puree
- ¼ cup butter, melted
- generous pinch red pepper flake
- 1 teaspoon Worcestershire Sauce
- 1 egg
- 2 cups flour, plus more for forming the scones
- 2½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup grated parmesan or similar type cheese
- generous handful shelled pumpkin seeds
- pumpkin seeds
- more parmesan
- Preheat the oven to 400°F and prepare a baking sheet with cooking spray.
- Carefully melt the butter in the microwave or on top of the stove. Stir in the red pepper flakes. Allow to cool slightly.
- Measure all the dry ingredients in a medium bowl.
- Measure the rest of the wet ingredients in a large bowl. Add the melted butter with red pepper flakes and mix well.
- Stir half the dry ingredients into the wet. Mix well and repeat with the other half. The dough should form a ball.
- Sprinkle some flour onto a flat surface and turn the dough out. Knead gently and pat into shape. Cut into rounds with a biscuit cutter or in wedges as I've done. Arrange on the baking tray with a little bit of space between them.
- Brush on a small amount of milk for glaze and sprinkle more pumpkin seeds and parmesan cheese on the tops. Gently press into place.
- Bake for 15 minutes or until the scones are cooked through.
We served our pumpkin scones with butter and my fabulous red pepper jam. It adds just enough sweetness without competing with the flavor of the scones.
Have you made scones before? What are your favorite types?