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.
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.
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."
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.
Turn dough out onto a lightly floured work surface. Pat the dough into a 1-inch-thick oval.
Cut dough into scones using a round 2-inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased cookie sheet.
Reform the leftover dough and repeat cutting the scones. You should get 12 scones.
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."