About 1/4 cup of of Kraft Parmesan Cheese for topping
Instructions
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.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.