All Purpose Flour/ Biscuits | Rolls | Scones/ Breakfast/ Whole Wheat

Sage Pumpkin Scones

homemade sage pumpkin scone recipe

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!

Sage Pumpkin Scones and Coffee for breakfast

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

  • Pumpkin Puree
  • Fresh Sage Leaves
  • Pumpkin Spice
  • Whole Wheat and All Purpose Flour
  • Brown Sugar
  • Cold Butter
  • Heavy Cream, Almond Milk, or Whole Milk
  • Mixing Bowl, Whisk, Wooden Spoon
  • 2 Eggs (farm fresh if you have it!)
  • Not listed in the ingredients is cheese, but feel free to add 1/3 Cup Shredded Parmesan Cheese to the dough.

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.

Food photography of baker mixer butter and flour together with hands

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

homemade pumpkin scones for fall recipes

sage pumpkin scones with coffee for breakfast

homemade pumpkin scone recipe with sage

homemade sage pumpkin scone recipe
5 from 1 vote

Sage Pumpkin Scones

Sage Pumpkin Scones made with pumpkin puree, pumpkin spice, and fresh sage. Perfect savory pumpkin scone recipe for fall baking!
Course Bread, Breakfast
Cuisine English
Keyword pumpkin, sage, scone
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 239 kcal


Scone Dough

  • 1 Cup (128 g) All Purpose Flour
  • 3/4 cup (96 g) Whole Wheat Flour
  • 1 1/2 tsp Pumpkin Spice
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 6 Tbsp Unsalted Butter Cold and cut into small cubes
  • 1 Egg
  • 1/2 Cup (115 g) Pumpkin Puree
  • 1/3 Cup ( 80 ml) Heavy Cream
  • 6 Tbsp Brown Sugar
  • 2 tsp Fresh Sage (1 tsp dry sage) finely chopped
  • 8 Small Fresh Sage Leaves for topping

Egg Wash

  • 1 Egg lightly beaten with fork


  1. Preheat Oven to 400 F (204 C)  and line a baking sheet with parchment paper.

  2. Whisk together flours, pumpkin spice, baking powder, and salt 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. Sprinkle the chopped sage into the bowl and stir with a wooden spoon.
  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 eight pieces. (cutting in half, then fourths, then eighths)

  11. Transfer scones to lined baking sheet leaving 1-2 inches space between.
  12. Gently brush each scone with egg wash.
  13. Place a small Sage leaf in the center of each scone.
  14. Bake for 20-25 minutes, until golden brown.
  15. Set tray on cooling rack for 5 min.
  16. Serve scones warm with butter and coffee.


  • Reply
    October 8, 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
    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!! 🙂

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