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Prep: 25 minutes
Bake: 15 minutes
3/4 cup canned pumpkin puree
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 tsp. Worcestershire sauce
1/2 tsp. table salt
Ground white pepper or black pepper
2 tsp. chili-flavored oil
1-2/3 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1. Preheat oven to 400 degrees F. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil. Stir well to mix.
2. In another bowl, mix together flour, baking powder, and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.
3. Turn dough out onto a lightly floured work surface. Pat to 1-inch-thick oval.
4. Cut dough into scones using a round 2 inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased cookie sheet. Reform dough and repeat. You should get 12 scones.
5. Brush the tops of the scones with milk to glaze them, and then bake for 15 minutes. Once out of the oven, let them cool a little and then eat warm or cold, though I think they're best warm. And you can always warm one up for yourself, should you want. Makes 6 servings plus leftovers.
To Freeze: Baked scones can be frozen in airtight containers or resealable bags for up to 1 month. Thaw for 1 hour at room temperature. Wrap scones in foil and reheat in a 300°F oven for 10 to 12 minutes. Unbaked scones can be put on cookie sheets lined with parchment paper and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Do not thaw before baking as directed in recipe, adding 2 to 3 minutes to baking time.
From NIGELLA KITCHEN by Nigella Lawson. Copyright © 2010. Published by Hyperion. All Rights Reserved. Available wherever books are sold