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Home » Bread » Quick Bread

Sage Pumpkin Scones

Published: Oct 15, 2023 by Jenn ·This post may contain affiliate links ·

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Pumpkin Scones are a simple and satisfying breakfast bake for the beginning of fall. A hint of pumpkin spice and sage in a warm soft scone with a touch of butter is all my autumn loving heart needs. I hope you enjoy these little savory scones and share them at your table.

When the leaves start to change and pumpkins are popping up on front porches, store bins, and in every recipe you see on the internet, I know the holiday seasons are finally here. All I want to do is sit on my front porch and sip coffee while flipping through recipe books. I've got a a huge supply of pumpkin puree, fresh herbs, and ideas coming your way!

Let's start with what you need for Pumpkin Scones!

  • Pumpkin Puree
  • Fresh Sage Leaves
  • Pumpkin Spice
  • Bread Flour and All Purpose Flour
  • Brown Sugar
  • Cold Butter
  • Heavy Cream
  • Mixing Bowl, Whisk, Wooden Spoon
  • 2 Eggs (farm fresh if you have it!)
  • Optional to add in shredded gruyere cheese to the batter

Tips for Making Savory Sage Pumpkin Scones:

  •        Sift together your flours to create a smooth batter.
  •        Whisk your flours, spices, salt, and baking powder together.
Food Photography of baker sifting flour
  • Add your cold butter cubes into flour mixture and work together with your hands until it resembles cornmeal with small chunks of butter.
how to make pumpkin scones from scratch
  • Mix together your pumpkin, egg, sugar, and cream in a separate bowl.
  • Add your wet pumpkin mix and chopped fresh sage to flour bowl.
  • Stir with wooden spoon.
how to make pumpkin scones from scratch
how to make pumpkin scones from scratch
  • Form dough into a ball with your hands and place on floured surface.
baking sage pumpkin scones from scratch
  • Flatten dough into a 10-12 inch circle.
  • Cut into eighths and brush lightly with egg wash.
brushing egg wash onto pumpkin scone dough
  • Place individual Sage leaves on each piece.
homemade sage pumpkin scone recipe
  • Transfer to parchment paper lined baking tray and separate the scones by an inch or two. This helps them rise and cook evenly.
  • Bake.Cool.Enjoy with Coffee!
homemade sage pumpkin scone recipe
sage pumpkin scones with coffee for breakfast
homemade pumpkin scone recipe with sage
homemade sage pumpkin scone recipe
Jenn Davis

Sage Pumpkin Scones

5 from 4 votes
Sage Pumpkin Scones made with pumpkin puree, pumpkin spice, and fresh sage. Perfect savory pumpkin scone recipe for fall baking!
Print Recipe Pin Recipe Ingredient Tips
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings: 8 scones
Course: Bread, Breakfast
Cuisine: English
Calories: 239
Ingredients Method Nutrition

Ingredients

Scone Dough
  • 1 cup (125 grams) all purpose flour
  • ¾ cup (96grams) bread flour
  • 1 ½ teaspoon pumpkin spice
  • 1 tablespoon baking powder
  • ½ teaspoon kosher or sea salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 1 large egg, room temperature
  • ½ cup (115 g) pumpkin puree
  • ⅓ cup ( 80 ml) heavy cream
  • 6 tablespoons light brown sugar
  • 2 tablespoons fresh sage leaves, finely chopped
  • ½ cup shredded gruyere cheese, *optional
Egg Wash
  • 1 large egg
  • 1 teaspoon water
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Method
 

  1. Preheat Oven to 400 F (204 C)  and line a baking sheet with parchment paper.
  2. Whisk together flours, pumpkin spice, baking powder, salt, and chopped sage in a large bowl.
  3. Add cold butter cubes and work together with hands until mixture resembles cornmeal with small flakes of butter.
  4. In a separate medium bowl, stir together pumpkin puree, egg, heavy cream, and sugar.
  5. Pour wet mixture into the flour and butter.
  6. *Optional to sprinkle the shredded gruyere cheese into the batter.
  7. Once dough begins to form, use your hands to mash into a ball.
  8. Transfer dough onto a lightly floured surface.
  9. Gently press ball flat and shape into a 10-12 inch circle with hands.
  10. Using a bench scraper or sharp knife and cut into 6-8 even triangle pieces.
  11. Transfer scones to lined baking sheet leaving 1-2 inches space between.
  12. Gently brush each scone with egg wash.
  13. Bake for 20-25 minutes, until golden brown.
  14. Set tray on cooling rack for 5 min.
  15. Serve scones warm with butter and coffee.

Nutrition

Calories: 239kcal

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Reader Interactions

5 from 4 votes (3 ratings without comment)

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Comments

  1. Leilani

    October 08, 2018 at 8:20 am

    This looks so amazing! I can’t wait to try making them. Love your tea cup. Where did you buy it?

    Reply
  2. Jessica Bardenheier

    October 20, 2018 at 6:52 pm

    5 stars
    These are so delicious! Such a lovely fall treat that are fun to bake up quickly and easily. Perfect for company, on-the-go, or savoring with morning coffee. I love these because they aren’t too sweet or savory - the pumpkin flavor is just right with a touch of sweetness but the sage make it something special. Very easily transformed sweeter (I added some maple butter) or savory, acting as a base for little break sandwich. I’ll be baking this twist on the traditional pumpkin scone all season! Thanks, Jenn!! 🙂

    Reply
  3. Audrey

    November 15, 2020 at 9:15 pm

    5 stars
    Fantastic recipe, they come out fairly airy for scones which is really surprising considering they have the added moisture of the pumpkin. Highly recommend, best pumpkin scones I have ever made

    Reply
5 from 4 votes (3 ratings without comment)

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