In this video, I’ll be showing you how to
make pumpkin or butternut squash scones. These savory squash dinner rolls
combine two classic Italian flavors: parmigiano-reggiano and thyme. Serve them
as a soup side or use them as a gourmet sandwich bread. For instance, with fine
Italian prosciutto, crispy sage and marscapone! Here we’ll be using a
KitchenAid Pro 600 to simplify mixing and kneading. Let’s gather our
ingredients! To make this recipe you will need: 250 grams of roasted pumpkin or
butternut squash. If using butternut squash, check out our roasting video. You
will also need 50 grams of grated parmigiano-reggiano, 250 grams of
all-purpose flour, 50 grams of softened butter, 100 milliliters of whole milk, 10
grams of baking powder, 1 teaspoon of fine salt, black pepper to taste and
freshly grated nutmeg! You will also need about a tablespoon of thyme and 1 egg
for making a wash. To make the dough, add 250 grams of roasted pumpkin or
butternut squash to the stand mixer bowl and mash with a fork. Add to the squash
100 milliliters of whole milk and the 50 grams of room-temperature butter– cut
into medium sized pieces. Add the 1 teaspoon of fine salt and the
50 grams of grated parmigiano-reggiano, 10 grams of baking powder and roughly
half of the 250 grams of all-purpose flour. Fit the stand mixer with the
paddle attachment and mix on low speed for about a minute. When the dough begins
to look shaggy, stop the sand mixer and replace a paddle attachment with the
dough hook, If using the KitchenAid Pro 600 as we are here you may want to
consider making a double batch of this bread since the KitchenAid Pro 600 works
best with large quantities. This is a great time to add black pepper to taste and 1/8 to 1/4 teaspoon of nutmeg. Feel
free to add more if you really enjoy nutmeg. And begin adding the rest of the flour
about 1/4 cup at a time. Increase the stand mixer to medium speed. When the
dough starts to form a ball, add a tablespoon of minced fresh thyme. Since
we are using the KitchenAid Pro 600 with a small quantity of ingredients, we’ve
stopped the stand mixer. Just scrape the dough down from the sides. When the rest
of the 250 grams of flour has been added, the dough will be smooth but sticky.
Transfer the dough to a well-floured surface to finish kneading. Knead the
dough gently, adding extra flour as needed until the dough is smooth and no
longer sticks to your fingers when you touch it –like this! Cover with plastic
wrap or bowl and let the dough rest in the refrigerator for at least 30 minutes.
These rolls are shaped like scones or biscuits. After the 30 minute rest,
generously flour all sides of the dough and press into a flat disk.
Roll the dough out to a height of a half an inch or 1.5 centimeters using a two
or two and a half inch biscuit cutter. Cut scones out of the dough. As with all
biscuits and scones, plunge the biscuit cutter straight into the dough and do
not twist on the way down. This helps ensure even size and an even rise. Dip
the biscuit cutter in flour before each cut. Gather any scraps and roll out to
thickness and continue cutting out scones. Transfer all scones to a cookie
sheet covered with parchment paper or a silicon baking mat as shown here. Here we
are using a Silpat. Before baking, make an egg wash with one egg and a tablespoon
of milk and brush a bit of egg wash on the top
of each scone. Bake in a preheated 400 degrees Fahrenheit or 200 degrees
Celsius oven for 10 to 15 minutes. Cool on a wire baking rack and serve! And buon
appetito! SUBSCRIBE below for more recipes like this from Italy and beyond.