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Home / Recipes / American

Breakfast for 6

Parmesan Pumpkin Scones

$2.81for 435 minServes 6

Savory pumpkin scones combine Parmesan, herbs, nuts, and seeds before baking into tender wedges for breakfast.

Parmesan Pumpkin Scones

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Parmesan, 1.5 oz$0.55/oz typical1.5 oz$0.88Typical price
Canned pumpkin, 4.25 oz$0.14/oz typical4.25 oz$0.60Typical price
Whipped, 1 oz$0.20/oz typical1 oz$0.20Typical price
Nuts and seeds, 1.75 oz$0.70/oz typical1.75 oz$1.18Typical price
Mint, a little$1.99 each typicala little$0.12Typical price
Total for the servings shown$4.21

Swaps

  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourSugar and brown sugarDried herbs, spices and seasoning blendsBaking powder and sodaSalt and pepper

Not included in the cost.

  • 35 minstart to table
  • Easydifficulty
  • 6servings as written
  • $typical cost tier

AmericanVegetarianBudgetBreakfastsFall

Typical price

$0.70 per serving$2.81 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat white flour
  • 1 tbsp sugar
  • 1 tsp dried sage
  • 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup cold butter
  • 1/3 cup grated parmesan cheese
  • 1/2 cup pumpkin puree
  • 2 tbsp light cream/milk
  • 1/4 cup pecans
  • 2 tbsp pepitas
  • 1 tbsp chopped fresh sage
  • 2 tbsp grated parmesan

Steps

  1. Heat the oven to 400 F and line a baking sheet with cooking oil.
  2. Whisk both flours, sugar, dried sage, baking powder, baking soda, and salt in a bowl.
  3. Cut in the cold butter, then stir in one-third cup Parmesan, pumpkin, and milk.
  4. Shape the dough into a six-inch round, cut it into six wedges, and place them on the baking sheet.
  5. Top the wedges with pecans, pepitas, fresh sage, and two tablespoons Parmesan.
  6. Bake for 18 to 20 minutes, until firm and lightly browned.

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