Pumpkin, Parmesan and Walnut Scone Loaf

May 30, 2023May 30, 20230 13

Pumpkin, Parmesan and Walnut Scone Loaf - A Deliciously Nutty Twist on the Classic Scone

by The Chefin Scone

Prep

20 min

Cook

45 min

Ready In

1h 5min

Level

Easy

Rating

Ingredients

	300 g pumpkin ( cut into 3cm pieces )
	3 cups self-raising flour
	2 tablespoons rosemary ( finely chopped )
	1 cup parmesan cheese ( finely grated , reserve 2 tablespoons )
	1 cup milk
	1/4 cup vegetable oil ( or olive oil )
	1/2 cup walnuts ( pieces )

Nutrision Information

Servings Per Recipe

Calories

290

Sugar

Fat

12g

This savoury scone loaf is a delicious and unique twist on the classic scone recipe. The addition of pumpkin, parmesan, and walnuts provides extra flavor and nutrition while still maintaining that flaky and buttery texture that we love about scones. This recipe is perfect for a cozy afternoon tea or brunch with friends and family, and is sure to impress with its nutty and cheesy flavour. It's easy to make, and the pumpkin provides extra fibre and nutrients to help keep you feeling full and satisfied. Try this pumpkin, parmesan and walnut scone loaf today and let your taste buds be delighted with this delicious and healthy twist on a classic recipe.

Instructions

1.	Preheat oven to 200°C fan-forced (220°C conventional).
2.	Line a baking tray with baking paper.
3.	Season the pumpkin with salt and pepper and bake for 15 minutes, or until cooked through.
4.	Meanwhile, in a large mixing bowl, mix the flour, rosemary, parmesan cheese, walnuts and a pinch of salt in a mixing bowl.
5.	Add the pumpkin and milk to the mixing bowl and mix until just combined.
6.	Turn the dough out onto a floured bench and knead it until it comes together in a smooth ball.
7.	Shape the dough into a 25cm x 8cm rectangular loaf and transfer it to the baking tray.
8.	Brush the top of the loaf with the vegetable oil and sprinkle with the reserved parmesan cheese.
9.	Bake for 20-25 minutes, or until the loaf is golden brown and cooked through.
10.	Allow the loaf to cool for 5 minutes on the tray, then transfer it to a wire rack to cool completely.

PROS

This pumpkin, parmesan, and walnut scone loaf is a delicious and savory twist on a classic scone recipe.

The added pumpkin provides extra fiber and vitamins, while the parmesan and walnut add a nutty and cheesy flavor.

This recipe is easy to make and perfect for a cozy afternoon tea or brunch with friends and family.

CONS

This scone loaf contains a moderate amount of calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

People with nut allergies should avoid this recipe, or substitute the walnuts with a different kind of nut or seed.

HEALTH & BENEFITS

Pumpkin is an excellent source of fiber, vitamins A and C, and antioxidants.
The walnuts in this recipe contain healthy fats, protein, and antioxidants, and have been linked to reducing inflammation and improving brain function.
Rosemary contains antioxidants and has been shown to improve digestion and memory.