Cheese and Harissa Scones With Pumpkin Seeds

Name: Cheese and Harissa Scones With Pumpkin Seeds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup shredded sharp cheddar cheese; 2 tablespoons harissa paste; 1/2 cup pumpkin seeds (pepitas), toasted; 2/3 cup whole milk; 1 large egg, beaten (for egg wash)

by Matte Black Bowls

12 Scones

30 min

These savory treats are a delightful twist on the classic scone, combining the richness of sharp cheddar, the smoky kick of harissa, and the crunch of toasted pumpkin seeds. Baked to golden perfection, each bite promises a harmonious blend of flavors and textures, making these scones a standout addition to your baking repertoire.

Tailor the heat of your scones by adjusting the amount of harissa paste. Add a little at a time and taste the dough to find your perfect level of spiciness. Toast the pumpkin seeds before adding them to the dough. This enhances their flavor and adds a delightful crunch to the scones. Keep an eye on them while toasting to prevent burning.

When cutting out the scones, dip your cutter in flour to prevent sticking. This ensures clean, smooth cuts and helps the scones rise evenly in the oven.

cheese and harissa scones with pumpkin seeds

Cheese and Harissa Scones With Pumpkin Seeds

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Recipe details

Yield 12 Scones
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Incorporate Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add Cheese, Harissa, and Pumpkin Seeds:
Stir in the shredded cheddar cheese, harissa paste, and toasted pumpkin seeds until evenly distributed throughout the mixture.
Combine Wet Ingredients:
Pour in the whole milk and stir until the dough just comes together. Be careful not to overmix.
Shape the Dough:
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch (2.5 cm) thick.
Cut Scones:
Using a round cutter or a glass, cut out scones from the dough. Place them on the prepared baking sheet, leaving a little space between each.
Brush with Egg Wash:
In a small bowl, beat the egg and brush the tops of each scone with the egg wash for a golden finish.
Bake:
Bake in the preheated oven for 12-15 minutes or until the scones are golden brown and cooked through.
Cool and Enjoy:
Allow the cheese and harissa scones to cool on a wire rack for a few minutes before serving. Enjoy them warm with a pat of butter or cream cheese.

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Cheese and Harissa Scones With Pumpkin Seeds

Cheese and Harissa Scones With Pumpkin Seeds

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Cheese and Harissa Scones With Pumpkin Seeds

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