Pumpkin Sage Scones Recipe

Name: Pumpkin Sage Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Unbleached All-purpose Flour; 6 Tablespoons Brown Sugar (plus More For Sprinkling On Top); 1/2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Ginger; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 6 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes; 1 Egg, Plus 1 Egg Yolk For Brushing; 1/3 cups Heavy Cream; 1/2 cups Pumpkin Puree; 2 teaspoons Finely Chopped, Fresh Sage (plus More For Decorating); 1/4 cups Chopped Walnuts (optional); 1/4 cups Grated Smoked Cheese (optional)

Servings: persons

2 cups Unbleached All-purpose Flour
6 Tablespoons Brown Sugar (plus More For Sprinkling On Top)
1/2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Ginger
1 Tablespoon Baking Powder
1/2 teaspoons Salt
6 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes
1 Egg, Plus 1 Egg Yolk For Brushing
1/3 cups Heavy Cream
1/2 cups Pumpkin Puree
2 teaspoons Finely Chopped, Fresh Sage (plus More For Decorating)
1/4 cups Chopped Walnuts (optional)
1/4 cups Grated Smoked Cheese (optional)

1
Preheat oven to 400u00b0F.
2
Add flour, sugar, spices, baking powder and salt to a food processor and pulse a few times to mix well. Add cubed butter and pulse 8 times (1-second pulses) until butter is still visibly chunky. Transfer to a bowl.
3
In a separate bowl, mix egg, cream and pumpkin pure. Add wet ingredients to the dry and lightly mix, until dough just comes together. Do not knead the dough, just barely mix until you can form a ball. You need to see the butter chunks, as they will provide the tender, buttery interior.
4
Transfer dough to a floured surface and divide into 2 equal portions. Add chopped walnuts to one portion, and shredded smoked cheese to the other (if using).
5
Form two disks, 4 inches (10 cm) in diameter, 3/4 inch (2 cm) thick, then cut into 8 equal triangles. Brush the triangles with beaten egg yolk, and sprinkle coarse brown sugar on top. Optionally, place a sage leave or a walnut piece on top.
6
Put the scones on a cookie sheet lined with parchment paper, and bake in the middle rack of the oven for 20-25 minutes.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups Unbleached All-purpose Flour, 6 Tablespoons Brown Sugar (plus More For Sprinkling On Top), 1/2 teaspoons Cinnamon, 1/2 teaspoons Nutmeg, and more.

Yes, Pumpkin Sage Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Sage Scones

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