This savory scone is the perfect accompaniment to a steaming bowl of minestrone or a crisp glass of dry cider or chilled white wine.

By Co+op, stronger together

Total Time: 35 minutes; 15 minutes active

Servings: 8

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached flour
  • 2 Tbsp sugar
  • 2 tsp. dried thyme
  • 1 Tbsp baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, cold
  • 3/4 cup shredded Parmesan cheese, divided
  • 1 cup pumpkin puree
  • 1/4 cup cream
  • 1/2 cup walnuts, chopped
  • 2 Tbsp fresh thyme, chopped

Preparation

Heat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it. In a large bowl, combine the flours, sugar, dried thyme, baking powder, baking soda, and salt. Grate the butter into the flour, tossing to coat. Add 1/2 cup of the Parmesan and toss to mix.

In a medium bowl, whisk together the pumpkin and cream. Stir into the dry mixture just until mixed, then add walnuts. Spread a little flour on the counter, then scrape the dough out onto the flour. Form into a round, and flatten to about an inch thick. Sprinkle with chopped thyme, top with remaining Parmesan, and pat down with your palms. Using a knife, divide the round into 8 wedges. Transfer to the baking sheet, leaving a couple of inches between the scones.

Bake for about 18–20 minutes, until the scones are golden around the edges and firm to the touch. Cool on racks before storing in a tightly covered container or bag.

Nutritional Information

330 calories, 21 g. fat, 45 mg. cholesterol, 460 mg. sodium, 29 g. carbohydrate, 3 g. fiber, 9 g. protein