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Savory pumpkin scones are a combination of pumpkin with gruyere, spicy sausage and sage, with a crunchy pepitas topping. Hearty fall flavored breakfast treats for anyone who prefers something less sugary with their morning coffee. From start to finish, the entire process takes under an hour, filling your home with the warm aromas of pumpkin bread.
I first baked these pumpkin scones back in 2022 for a Thanksgiving potluck in Louisville, Kentucky, and they vanished from the table faster than the pumpkin pie. Most people think of sweet, frosted scones like the ones at Starbucks, but this savory, breakfast-style version surprises everyone in the best way.
Key Ingredients & Test Notes
- All Purpose Flour & Bread Flour blend creates the right balance: all-purpose keeps the scones tender, while bread flour adds structure and chew to hold up against pumpkin’s moisture.
- Test Note: If you only have one type, you can substitute, but expect slightly different textures (all AP = softer, all bread = chewier).
- Pumpkin Purée adds moisture, fall pumpkin flavor, and natural sweetness.
- Test Note: Use 100% pumpkin purée, not pumpkin pie filling. If it looks watery, blot with paper towels before mixing.
- Fresh Sage is a classic herb pairing with pumpkin, sausage, and cheese.
- Test Note: Chop finely so it distributes evenly without overpowering bites.
- Brown Sugar adds subtle sweetness that balances savory sausage + cheese.
- Test Note: Light or dark both work, but dark gives a deeper caramel note.
- Unsalted Butter, cold and cubed creates flaky layers when the cold butter steams in the oven.
- Test Note: Work quickly—if butter softens, pop the bowl in the fridge for 10 minutes before shaping.
- Heavy Cream keeps the dough moist and tender, helps the tops brown, and the cheese to stick when brushed on top.
- Test Note: Don’t swap with milk, cream’s fat content is key here.
- Gruyère Cheese easily melts into a nutty flavor that compliments the pumpkin and sage.
- Test Note: Pre-grated cheese can be dry, freshly grated melts better.
- Cooked Ground Breakfast Sausage adds protein and hearty savory flavor for a delicious breakfast scone.
- Test Note: Make sure it’s fully cooked, cooled, and well-drained before folding in (too much grease = soggy scones).
How to Make Savory Pumpkin Scones
The base starts with a mix of flours, a little baking powder, garlic powder, paprika, and chopped fresh sage. It’s the seasoning blend that makes these scones taste more like breakfast than dessert.
Cold butter is cut into small cubes and worked it into the flour mixture just enough to leave small buttery flecks. Then, toss in some grated Gruyère so it will melt throughout the scones.
The wet ingredients are simple: pumpkin purée, a little brown sugar, one egg, and some cream to keep everything soft and rich. When you mix the two together, wet into dry, you don’t want to overdo it. The dough should look a little messy and shaggy. That’s a good sign you’ll end up with tender scones instead of dense ones. At the very end, I fold in the crumbled breakfast sausage.
Once the dough comes together, it’s all about gentle shaping. I press it lightly into a disc, slice it into wedges, and brush the tops with cream before finishing with a sprinkle of parmesan and crunchy pepitas. The extra cheese browns up into a salty crust while the pepitas give you a little texture and color. Twenty minutes in the oven and the kitchen smells like a mix of herbs, roasted pumpkin, and melted cheese.
Warm from the oven, these scones are delicious on their own, but I love splitting them open and adding an over easy egg. Easy to reheat, so you can make a batch on Sunday and enjoy them all week long. Cozy, flavorful, and just the right mix of savory and seasonal, these pumpkin scones are exactly what fall mornings should taste like.
Helpful Tips
- Purée not Pie Filling: Store bought pumpkin purée can be swapped for homemade roasted pumpkin or butternut squash purée.
- Don’t overwork the dough for fluffy scones, just bring it together with your hands and shape into a disc.
- Even Spacing: Give scones 2 inches of space on the baking sheet. Air circulation helps them rise and brown.
- Serve: Split and top with a runny egg for a breakfast sandwich, or serve warm with salted butter. Reheat at 350°F (180°C) for 10 minutes.
Storage & Leftovers
- Room Temp: Keep in an airtight container for up to 5 days.
- Freeze: Wrap scones individually in plastic wrap or freezer safe bags for up to 3 months of freshness.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Savory Pumpkin Scones
Ingredients
Pumpkin Scones
- 125 grams (1 cup) all purpose flour, 11% protein
- 127 grams (2 cups) bread flour, 12% protein
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 -2 tablespoons fresh sage, finely chopped
- 84 grams (6 tablespoons) unsalted butter, cold and cut into small cubes
- 50 grams (½ cup) gruyere cheese, grated
- 122 grams (½ cup) fresh or canned pumpkin puree
- 1 large egg (50 grams), room temperature
- 80 grams (⅓ cup) heavy cream 32-35% fat, more for brushing onto tops
- 2 tablespoons dark or light brown sugar
- 100 grams (½ cup) cooked ground breakfast sausage , (spicy or regular)
Topping
- 35 grams (⅓ cup) parmesan cheese, grated
- plain unsalted pepita seeds
Instructions
- Preheat the oven to 400℉ (200℃) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flours, baking powder, garlic powder, paprika, sage and salt.125 grams all purpose flour, 127 grams bread flour, 1 tablespoon baking powder, ½ teaspoon fine sea salt, ½ teaspoon garlic powder, 1 teaspoon paprika powder, 1 -2 tablespoons fresh sage
- Add the cold butter cubes into the flour mixture. Gently use your fingertips to press and work the butter into the flour until the mixture resembles cornmeal with small flakes of butter.84 grams unsalted butter
- Add the shredded gruyere to the flour mixture and whisk to distribute.50 grams gruyere cheese, grated
- Using a separate medium bowl, whisk together the pumpkin puree, egg, heavy cream, and brown sugar until combined.2 tablespoons dark or light brown sugar, 1 large egg (50 grams), 122 grams fresh or canned pumpkin puree, 80 grams heavy cream 32-35% fat
- Scrape the pumpkin mixture into the flour mixture.
- Sprinkle in the cooked sausage and using a rubber spatula gently fold all the ingredients together until just combined.100 grams cooked ground breakfast sausage
- Lightly flour your hands and gently shape the dough into a shaggy ball to remove from the bowl. Do not knead or pack the dough.
- Transfer the dough onto a lightly floured surface or piece of parchment paper.
- Gently shape the dough by cupping your hands around it and pat with a light pressured flat hand into a disc. The disc should be about 7 inches wide and 1-1.25 inches thick.
- Using a bench scraper or sharp knife, cut the disc in half and then each half into thirds for a total of six pieces.
- Using an offset spatula or pie server, carefully transfer the wedge shaped dough pieces onto a parchment paper lined baking sheet. Leave 2 inches space between each scone.
- Take a pastry brush and gently brush the tops of each scone with a light coating of heavy cream.
- Top the scones with pepita seeds and a sprinkle of parmesan cheese.35 grams parmesan cheese, plain unsalted pepita seeds
- Place the baking tray on the middle rack of the oven and bake for 20-22 minutes, or until lightly golden brown on the top.
- Remove the tray from the oven and set it on a cooling rack for 5-10 minutes before serving.
- Enjoy plain, with butter, or with an over easy egg.
Notes
- Room Temp: Keep in an airtight container for up to 5 days.
- Freeze: Wrap scones individually in plastic wrap or freezer safe bags for up to 3 months of freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use sourdough discard in my scones (100 grams). Would I need to remove some other liquid from this recipe to keep them from being to moist? These sound amazing!