Go Back
- 1 cup pumpkin puree - 1 cup all-purpose flour - 1 cup shredded sharp cheddar cheese - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup unsalted butter, cold and cubed - 1/2 cup milk - 1 egg, beaten (for egg wash) I love using fresh ingredients in my scones. Pumpkin puree gives a rich flavor and moist texture. You can use canned pumpkin or make your own. If you go for fresh, roast the pumpkin until soft and blend it smooth. All-purpose flour is my go-to for scones. It gives them the right structure. You can substitute with whole wheat flour for a nutty taste, but the texture may change. Next, I add sharp cheddar cheese. It melts beautifully and adds a nice salty touch. If you want a milder flavor, use mild cheddar. Sage brings an earthy note. Fresh sage tastes best, but dried sage works if fresh isn’t available. Use less if using dried; it's more potent. Baking powder is key for fluffiness. Make sure it's fresh for the best rise. Salt and black pepper enhance the flavors, balancing the sweetness of pumpkin. For richness, cold unsalted butter is essential. It creates flaky layers. Cut it into the flour until crumbs form. Milk adds moisture. You can try buttermilk for a tangy twist. Lastly, an egg wash gives a golden finish. Brush it on before baking for a lovely color. Gather these ingredients, and you’re ready to make delicious, savory pumpkin sage cheese scones. First, set your oven to 425°F (220°C). This high heat helps the scones rise well. Next, line a baking sheet with parchment paper. This keeps the scones from sticking. It also makes cleanup easy. In a large bowl, sift together the flour, baking powder, salt, and black pepper. Sifting makes the flour light and fluffy. This step helps the scones to be soft and airy. Take cold, cubed butter and add it to the dry mix. Use a pastry cutter or your fingers to break the butter into small pieces. You want it to look like coarse crumbs. Once mixed, fold in the shredded cheddar cheese. Make sure it’s well mixed with the flour. In another bowl, whisk the pumpkin puree and milk together. This mixture should be smooth and creamy. Then, slowly add it to the dry mix. Stir gently until just combined. Be careful not to overmix; this keeps the scones light. Next, turn the dough onto a floured surface. Knead it gently a few times to bring it together. Pat the dough into a circle, around 1-inch thick. You can cut this circle into wedges or use a round cutter to make scones. Place the scones on the prepared baking sheet. Brush the tops with beaten egg for a golden color. Bake for 15-18 minutes. The scones should puff up and be lightly golden when done. Let them cool slightly on a wire rack before serving. To make your scones flaky, use cold butter. Cut the butter into small cubes before adding it to the flour. Work it in gently. You want the mixture to look like crumbs, not paste. Avoid overmixing when adding wet ingredients. This keeps air pockets, which help the scones rise. Serve the scones warm for the best taste. A dollop of cream cheese complements the flavors nicely. You can also drizzle honey on top for added sweetness. Garnish with fresh sage for a beautiful and tasty touch. One common mistake is overworking the dough. This leads to tough scones instead of flaky ones. Another mistake is using warm butter. Always ensure the butter is cold. Lastly, don't skip the egg wash. It gives the scones a nice golden color. Store leftover pumpkin puree in an airtight container in the fridge. Use it within a week. For flour, keep it in a cool, dry place. Seal it well to keep pests out. Cheese should be wrapped tightly and stored in the fridge. Enjoy your scones fresh for the best flavor! {{image_2}} You can change the cheese for new flavors. Try using feta or goat cheese. They add a nice tang. Mozzarella can give a nice melt. Parmesan adds a sharp bite. Mixing cheeses can create a tasty blend. Aim for a total of one cup of cheese. Add more depth to your scones with herbs. Rosemary or thyme pairs well with pumpkin. You can also try adding garlic powder for a savory twist. Chopped green onions bring a fresh taste. For a bit of heat, add red pepper flakes sparingly. Each add-in can make your scones unique. You can make these scones gluten-free. Use a gluten-free flour blend instead of all-purpose flour. For a vegan version, swap the butter for coconut oil or vegan butter. Use plant-based milk, like almond or oat milk. Replace the egg wash with a splash of plant milk for shine. These swaps allow everyone to enjoy these tasty scones. To keep your scones fresh, place them in an airtight container. This helps prevent them from drying out. Store at room temperature for up to two days. If you want them to last longer, refrigerate them. They can stay fresh in the fridge for up to a week. You can freeze these scones for later! First, let them cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer-safe bag or container. They can last in the freezer for up to three months. When you're ready to enjoy them, just thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes or until warm. You can also microwave them for about 15-20 seconds, but the oven keeps them crispier. Enjoy your scones warm for the best flavor! Yes, you can use fresh pumpkin. You need to cook it first. Peel and cube the pumpkin. Boil or roast it until soft. Then, mash it until smooth. This will create a great flavor for your scones. Check the scones after 15 minutes. They should look puffed and golden. A toothpick inserted in the center should come out clean. If it has wet dough on it, give them a few more minutes. These scones pair well with cream cheese. You can also drizzle honey on top. A side of apple butter adds a nice sweetness. Fresh sage as a garnish looks great and adds flavor. These scones last about 2 days at room temperature. Keep them in an airtight container. For longer storage, freeze them for up to a month. Just make sure they cool completely first. Yes, you can make the dough ahead of time. Wrap it in plastic wrap and chill it. Use it within 24 hours for the best results. This saves time when you're ready to bake. You now know how to make tasty savory pumpkin sage cheese scones. We covered the key ingredients, from pumpkin puree to cheese. I shared easy steps to mix and bake your scones perfectly. Remember my tips for flaky results and how to store leftovers. Feel free to adapt the recipe to suit your taste. Enjoy experimenting with flavors or making it gluten-free. I hope these scones bring warmth and joy to your kitchen!

Savory Pumpkin Sage Cheese Scones

Experience the deliciousness of Savory Pumpkin Sage Cheese Scones that combine the warmth of fall flavors with cheesy goodness. These easy-to-make scones are perfect for breakfast or a cozy snack. With just a handful of ingredients and simple instructions, you can whip up a batch in just 35 minutes. Want to impress your guests? Click through to explore the full recipe and baking tips that will elevate your scone game!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree (canned or homemade)

1 cup all-purpose flour

1 cup shredded sharp cheddar cheese

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup unsalted butter, cold and cubed

1/2 cup milk

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, sift together the flour, baking powder, salt, and black pepper.

      Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.

        Fold in the shredded cheddar cheese and chopped sage until evenly distributed.

          In a separate bowl, whisk together the pumpkin puree and milk until well combined.

            Gradually add the pumpkin mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; the dough should be slightly sticky.

              Turn the dough out onto a floured surface and gently knead it a few times to bring it together.

                Pat the dough into a circle about 1-inch thick. Using a sharp knife, cut the circle into wedges, or use a round biscuit cutter to cut out individual scones.

                  Place the scones on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.

                    Bake in the preheated oven for 15-18 minutes, or until the scones are puffed and lightly golden on top.

                      Remove from the oven and allow to cool slightly on a wire rack before serving.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones

                          - Presentation Tips: Serve warm with a dollop of cream cheese or a drizzle of honey on the side. Garnish with a sprig of fresh sage for a beautiful touch.