Cheesy Pumpkin Scones with Walnuts and Sage

These tender, autumnal scones serve as a tasty reminder that pumpkin plays savory just as well as it does sweet.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 319 Calories

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 large egg
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• freshly cracked black pepper to taste
• 1 tablespoon finely chopped fresh sage
• 8 leaves fresh sage
• 1/2 cup unsalted butter, frozen and grated
• 0.5 teaspoon salt
• 0.33333334326744 cup heavy cream
• 0.5 cup pumpkin puree
• 0.25 teaspoon garlic powder
• 0.5 cup grated Gruyere cheese
• 0.5 cup chopped walnuts, lightly toasted
• 0.33333334326744 cup finely grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.

Step 2

For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.

Step 3

For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.

Step 4

Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.

Step 5

Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.

Step 6

Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.

Step 7

Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.

Step 8

Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.