Pumpkin Scones with Robiola & Culatello
Category: Appetizers
Yields: 24 scones
These Pumpkin Scones are perfect for fall and a delightful addition to your appetizer spread. With a soft, slightly sweet texture from the roasted pumpkin and a savory twist from the tangle of Robiola cheese and rich Culatello, these scones will definitely impress your guests. Ideal for cozy gatherings or as a special snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Delica pumpkin | 250g |
| All-purpose flour | 250g |
| Whole milk | 100ml |
| Baking powder | 10g |
| Butter (cut into cubes) | 50g |
| Sbrinz cheese (grated) | 50g |
| Fresh thyme (chopped) | 1 tablespoon |
| Nutmeg (grated) | to taste |
| Extra virgin olive oil | to taste |
| Fine salt | 1 teaspoon |
| Black pepper | to taste |
| Egg | 1 |
| Whole milk (for brushing) | 1 tablespoon |
| Culatello (slices) | 24 slices |
| Robiola cheese | 200g |
Instructions
Step 1: Prepare the Pumpkin
- Begin by cutting the pumpkin into slices. Remove the seeds and internal fibers with a spoon, then peel the pumpkin.
- Lay the pumpkin slices on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, black pepper, and grated nutmeg for flavor.
- Roast the pumpkin in a preheated static oven at 240°C (464°F) for 25 minutes, or until the pumpkin is soft and tender.
Step 2: Prepare the Dough
- Once the pumpkin has finished roasting, remove it from the oven and allow it to cool down completely.
- Transfer the cooled pumpkin into a food processor. Add the butter, cubed, the grated Sbrinz cheese, and salt. Add the sifted flour and baking powder to the mixture and pulse until everything is well combined. If you prefer to mix by hand, you can use a bowl and a pastry cutter to achieve the same consistency.
- Once the mixture is combined, transfer it onto a floured work surface. Add the freshly chopped thyme and work the dough into a firm, smooth ball.
Step 3: Roll Out and Shape the Scones
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes to allow the flavors to meld.
- After resting, lightly flour your work surface and roll the dough out to about 1.5 cm thickness.
- Using a 6.5 cm (2.5-inch) round cutter, cut out circles from the dough. Gather any leftover dough, knead it briefly, and roll it out again to cut additional scones. With this recipe, you should yield about 24 scones.
- Arrange the scones on a baking sheet lined with parchment paper.
Step 4: Brush and Bake
- In a small bowl, whisk together the egg and 1 tablespoon of whole milk. Brush this egg wash over the top of each scone.
- Bake the scones in the preheated oven at 200°C (392°F) for 10-15 minutes, or until they are lightly golden on top.
Step 5: Cool and Serve
- Once baked, remove the scones from the oven and place them on a wire rack to cool.
- Once cooled, you can either serve them as is or slice them in half and spread with Robiola cheese.
- Add a slice of Culatello to complete the flavor and serve.
Tips:
- The scones can be enjoyed warm from the oven or stored in an airtight container for a few days.
- The creamy Robiola cheese pairs perfectly with the sweet-savory pumpkin base, and the Culatello adds a rich depth of flavor.
- For a variation, try using different cheeses or herbs in the scone dough for a unique twist.
These scones are a beautiful mix of savory and slightly sweet flavors, perfect for your next event or as a fun twist to serve with a warm drink on a chilly evening. Enjoy the cozy goodness of fall with these unique scones!
