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homemade sage pumpkin scone recipe

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 239kcal
Author Jenn


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
  • 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


  • 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.


Calories: 239kcal