Nigella Lawson's Pumpkin Scones

English cooking star Nigella Lawson offers the inside scoop on making her savory pumpkin scones. 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.

Prep: 25 minutes
Bake: 15 minutes

Ingredients
3/4 cup canned pumpkin puree
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
1 egg
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
Milk

Directions
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 tops of scones with milk to glaze. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired.

6. 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.

Nutrition Facts
Calories132, Total Fat (g)6, Saturated Fat (g)3, Monounsaturated Fat (g)1, Cholesterol (mg)31, Sodium (mg)316, Carbohydrate (g)15, Total Sugar (g)1, Fiber (g)1, Protein (g)4, Vitamin C (DV%)1, Calcium (DV%)12, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet