Pumpkin Soup and Cheese Scones: Fluffy goodness
Imagine biting into a warm, fluffy scone that’s infused with the rich, savoury flavour of pumpkin soup and the melty goodness of cheese. Sounds heavenly, right? 😋 These Pumpkin Soup and Cheese Scones are incredibly versatile and can be enjoyed on their own, with a dollop of butter, or even a bit of extra cheese on top. They’re the perfect blend of comfort and convenience, making them a hit with everyone from kids to adults.
Pumpkin Soup and Cheese Scones Tips and Tricks
Choosing the Right Pumpkin Soup
For the best results, use a thick, homemade pumpkin soup. If you’re using store-bought soup, make sure it’s not too watery. The consistency of the soup will affect the dough, so go for a creamy, thick soup for the perfect texture.
The Cheese Matters
While you can use any grated cheese, I recommend a sharp cheddar for that extra zing. If you’re feeling adventurous, try adding a bit of Parmesan or a smoky cheese like Gouda. The cheese not only adds flavour but also gives the scones a lovely golden crust.
Mixing the Dough
When mixing the ingredients, be gentle. Over-mixing can make the scones tough. Mix until the ingredients are just combined to ensure your scones are light and fluffy.
Cutting the Scones
You can cut the scones into any shape you like. Traditional round scones are great, but if you want to save time, simply cut the dough into squares or triangles. This way, there’s no need to re-roll the dough, and you’ll have less waste.
Serving and Pairing Suggestions
These Pumpkin Soup and Cheese Scones are incredibly versatile and can be served in many ways. Here are a few ideas to get you started:
- With Butter: A simple pat of butter melting on a warm scone is pure bliss. 🧈
- Extra Cheese: Sprinkle a bit of extra cheese on top before serving for an added flavour boost.
- With Soup: Pair your pumpkin soup scones with a bowl of hot, creamy soup for a hearty meal. Tomato soup, in particular, complements these scones beautifully. 🍲
- As a Side: Serve them alongside a fresh garden salad for a light yet satisfying lunch. 🥗
Why You’ll Love These Pumpkin Soup and Cheese Scones
- Quick and Easy: With just three main ingredients, these scones come together in no time. Perfect for those busy days when you need something delicious but don’t have hours to spend in the kitchen.
- Kid-Friendly: Kids love the cheesy, savoury flavour of these scones. Plus, they’re a great way to sneak in some extra veggies. 🧀
- Great for Leftovers: Have leftover pumpkin soup? This recipe is a fantastic way to repurpose it into something new and exciting.
- Customisable: Feel free to add your own twist to the recipe. A bit of chopped herbs, a sprinkle of spices, or even some crispy bacon bits can take these scones to the next level. 🥓
More Delicious Recipes to Try
If you enjoyed making these Pumpkin Soup and Cheese Scones, you’ll love some of the other recipes:
Final Thoughts
There you have it, my easy and irresistible Pumpkin Soup and Cheese Scones! 🎃🧀 These scones are a wonderful way to bring a bit of warmth and comfort to your day. Whether you’re enjoying them fresh out of the oven or reheating them for a quick snack, they’re sure to become a favourite in your household. Give them a try and let me know how they turn out. 🍞✨
Don’t forget to share your creations on social media and tag me @steph_cooks_stuff. I’d love to see how you’re enjoying your Pumpkin Soup and Cheese Scones!
Cheers and happy baking! 🥂
Pumpkin Soup and Cheese Scones
- Total Time: 25
- Yield: 12 1x
Description
Hey there! Want to try something new and delicious? My Pumpkin Soup and Cheese Scones are a fun twist on a classic favourite. Perfect for a cosy afternoon snack or a light lunch. They’re super easy to make and will have everyone asking for more!
Instructions
- **Preheat** your oven to 200°C.
- In a large mixing bowl, **combine** the pumpkin soup, grated cheese, and self-rising flour. Mix until all the ingredients are just combined and form a sticky dough.
- Scoop out the dough and place it on a lightly floured surface.
- Gently press the dough into a rectangle and cut using a sharp knife or scone cutter.
- Place the scones onto a baking sheet lined with parchment paper and brush with milk.
- **Bake** for 12-15 minutes or until the scones are golden brown.
- Let the scones **cool** for a few minutes before serving. Enjoy!
Notes
These Pumpkin Soup and Cheese Scones are perfect with a dollop of butter or a bit of extra cheese on top. They’re so simple yet so tasty, you’ll wonder why you haven’t tried this before! Give it a go and let me know how it turns out.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Simmering and Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! If you don’t have pumpkin soup on hand, you can use canned pumpkin puree. Just make sure to add some seasoning to mimic the flavour of the soup. You might need to add a bit of water or milk to reach the right consistency, as canned pumpkin is thicker than soup.
Yes, these scones freeze wonderfully! Once they have cooled completely, place them in an airtight container or a resealable plastic bag. They can be frozen for up to three months. To reheat, simply pop them in the oven at 180°C for about 10-15 minutes or until warmed through.
No worries! If you don’t have self-rising flour, you can make your own. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix well and use it as a substitute for self-rising flour in this recipe.