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