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Nigella Lawson's Pumpkin Scones

English cooking star Nigella Lawson offers the inside scoop on making her savory pumpkin scones.

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    • Nigella Lawson's Pumpkin Scones

      Nigella's pumpkin scones have the ideal balance of sweet and salty that's just right for fall. She loves them best smeared with butter, cream cheese, or Vegemite. Follow the next slides as Nigella shares step-by-step instructions for making them right.

    • Combine Wet Ingredients

      Preheat oven to 400 degrees F. In a large bowl, combine pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil.

    • Mix Well

      Stir the wet ingredients together to mix thoroughly. "The parmesan and the chili oil get back to the bit of balance," says Nigella. "Pumpkin has to learn to play with the other ingredients. The savory is perfect. It means abundant."

    • Combine Dry Ingredients

      In another bowl, mix together flour, baking powder, and baking soda. Fold the dry ingredients into the pumpkin mixture and stir until combined into a dough.

    • Begin Shaping the Scones

      Turn dough out onto a lightly floured work surface. Pat the dough into a 1-inch-thick oval.

    • Begin Cutting the Scones

      Cut dough into scones using a round 2-inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased cookie sheet.

    • Finish Cutting the Scones

      Reform the leftover dough and repeat cutting the scones. You should get 12 scones.

    • Finishing Touches

      Brush tops of scones with milk to glaze them, and then bake for 15 minutes or until golden. "Once out of the oven, let them cool a little and then eat warm or cold, though I think they're best warm," says Nigella. "And you can always warm one up for yourself, should you want."

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      Next Slideshow Pumpkin Bread Recipes

      Pumpkin Bread Recipes

      Your favorite autumn flavor is here to save the day -- and the brunch or dessert table. We've gathered our best pumpkin bread recipes so you can find the perfect addition to the season. There's a pumpkin bread for the traditionalist who wants nothing but the classic, and a frosted or slow cooker pumpkin bread for the more adventurous eater. Feel free to try them all!
      Begin Slideshow »
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