Wonderful savory scones recipe with a fall twist. Soft and cheesy Pumpkin Scones made with cream cheese for an extra soft and moist center.
I have a confession to make… I love cheese a little too much!
What do you mean you already knew that? Ha, I guess I do like to make things cheesy around here.
Well, I was experimenting with some pumpkin recipes and I wanted to make savory pumpkin scones. No better way to make savory scones than making them extra cheesy. I used Colby/ Monterrey Jack cheese combo to mix into scones and shredded Parmesan for topping off these scones. Let me tell you, crispy Parmesan cheese topping on a crunchy outer part of a scone is absolute perfection!
These scones are delicious by themselves but I did find a couple of amazing ways to eat them. You can eat them with some cream cheese or butter in the morning and the leftovers can be great for lunch. Just warm up the scones in the oven (to get the crispy crust back), split them in half and add some slices of ham and cheese on top. Makes a scrumptious open-face ham and cheese sandwich!
Savory Three Cheese Cream Cheese Pumpkin Scones Recipe
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 2 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 2 oz cream cheese
- 2 cold eggs
- 1/2 cup low fat buttermilk
- 3/4 cup pumpkin puree
- 1 cup Kraft shredded Colby/Monterrey Jack cheese
- 1 egg white + 2 tsp of water for eggwash
- About 1/4 cup of of Kraft Parmesan Cheese for topping
- Preheat the oven to 400. Line a baking sheet with parchment paper and lightly grease it.
- Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
- Chop cold butter and cream cheese into small slices and add to the dry ingredients. Mix dry ingredients, cream cheese and butter until it looks like coarse crumbs.
- In a small bowl, whisk together eggs, pumpkin puree and buttermilk. Slowly, add egg mixture to flour mixture while mixing on low speed. Mix in shredded cheese until just combined.
- Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
- Pat the dough into a circle that is about 1 1/2 inches thick in the center but thinner on the outer edge. Cut the circle like a pie, into 8 pieces.
- Whisk the egg white and water for the eggwash. Brush the scones lightly and sprinkle with some shredded Parmesan cheese.
- Bake for 18-22 minutes.