Sage Pumpkin Scones
Sage Pumpkin Scones made with pumpkin puree, pumpkin spice, and fresh sage. Perfect savory pumpkin scone recipe for fall baking!
Servings 8 scones
Calories 239kcal
Ingredients
Scone Dough
- 1 Cup (128 g) All Purpose Flour
- ¾ cup (96 g) Whole Wheat Flour
- 1 ½ tsp Pumpkin Spice
- 1 Tbsp Baking Powder
- ½ tsp Salt
- 6 Tbsp Unsalted Butter Cold and cut into small cubes
- 1 Egg
- ½ Cup (115 g) Pumpkin Puree
- ⅓ 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
Instructions
- Preheat Oven to 400 F (204 C) and line a baking sheet with parchment paper.
- Whisk together flours, pumpkin spice, baking powder, and salt 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.
- Sprinkle the chopped sage into the bowl and stir with a wooden spoon.
- 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 eight pieces. (cutting in half, then fourths, then eighths)
- Transfer scones to lined baking sheet leaving 1-2 inches space between.
- Gently brush each scone with egg wash.
- Place a small Sage leaf in the center of each scone.
- Bake for 20-25 minutes, until golden brown.
- Set tray on cooling rack for 5 min.
- Serve scones warm with butter and coffee.
Nutrition
Calories: 239kcal