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1
In a medium skillet, melt 1 tablespoon of butter until foaming.
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2
Add the sage and cook over moderately high heat, stirring, until crisp, about 30 seconds.
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3
Transfer to a paper towellined plate.
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4
Melt another 1 tablespoon of the butter in the skillet until foaming.
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5
Add the shallot and cook over moderately high heat until translucent, about 1 minute.
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6
Add the pumpkin puree, salt, pepper and 1/2 cup of the heavy cream and stir until very thick and reduced to 1 cup, about 4 minutes.
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7
Scrape the pumpkin mixture into a bowl and stir in the remaining 1/2 cup of heavy cream and the milk.
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8
Let cool to room temperature, then refrigerate until chilled, about 1 hour.
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9
Preheat the oven to 350 and line a baking sheet with parchment paper.
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10
In a medium bowl, whisk the 2 cups of flour with the baking powder.
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11
Using a pastry blender or 2 knives, cut in the 4 tablespoons of cubed butter until the mixture resembles coarse meal.
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12
Add the diced cheese and toss to coat.
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13
Add the sage and the pumpkin mixture and stir just until combined.
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14
Melt the remaining 2 tablespoons of butter.
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15
Turn the dough out onto a lightly floured surface and pat it into a 6-by-9-inch rectangle, 1 inch thick.
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16
Cut into 6 large triangles and transfer to the prepared baking sheet.
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17
Brush the tops of the scones with the melted butter and sprinkle with the shredded cheese.
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18
Bake until golden and puffy, about 25 minutes.
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19
Transfer to a wire rack to cool slightly; serve warm.
