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+ servings
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 (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
  • 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


  • 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.


Calories: 239kcal