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
Ingredients
Scone Dough
- 1 cup (125 grams) all purpose flour
- 3/4 cup (96grams) bread flour
- 1 1/2 teaspoon pumpkin spice
- 1 tablespoon baking powder
- 1/2 teaspoon kosher or sea salt
- 6 tablespoons unsalted butter cold and cut into small cubes
- 1 large egg room temperature
- 1/2 cup (115 g) pumpkin puree
- 1/3 cup ( 80 ml) heavy cream
- 6 tablespoons light brown sugar
- 2 tablespoons fresh sage leaves finely chopped
- 1/2 cup shredded gruyere cheese *optional
Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
- 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.
Nutrition
Calories: 239kcal