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Cheesy Pumpkin Scones with Walnuts and Sage
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Savory pumpkin scones - a tender autumnal treat balancing sweet and savory flavors.
Ingredients:
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • freshly cracked black pepper to taste
  • 8 leaves fresh sage
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1/2 cup unsalted butter, frozen and grated
  • 0.5 cup chopped walnuts, lightly toasted
  • 0.5 cup grated Gruyere cheese
  • 0.33333334326744 cup finely grated Parmesan cheese
  • 1 tablespoon finely chopped fresh sage
  • 0.5 cup pumpkin puree
  • 0.33333334326744 cup heavy cream
  • 1 large egg
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and prepare a rimmed baking sheet with parchment paper.
  • In a pan over medium-low heat, melt butter until it turns golden brown with a nutty aroma, about 10 to 12 minutes. Transfer the browned butter to a small bowl and let it cool to room temperature. Mix in the heavy cream and set aside.
  • In a large mixing bowl, combine flour, brown sugar, baking powder, salt, and garlic powder. Add grated butter and use your fingertips to blend until mixture is crumbly. Stir in walnuts, Gruyere and Parmesan cheeses, and sage until evenly mixed. Chill in the refrigerator until ready to use.
  • Place the pumpkin in a small mixing bowl. Pat the pumpkin puree with a paper towel to remove excess moisture. Stir in heavy cream and egg until well combined.
  • Carefully pour the pumpkin mixture onto the flour mixture and combine with a rubber spatula until a crumbly dough is formed; be sure not to overmix.
  • With lightly floured hands, gently knead the dough in the mixing bowl until it forms a cohesive ball. Transfer the dough to a floured surface and shape it into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges and place them on the baking sheet.
  • Brush each scone generously with the brown butter and cream topping, sprinkle with cracked black pepper to your liking, and top with 1 sage leaf, pressing gently to stick.
  • Bake the scones in the preheated oven until they are lightly browned, typically 20 to 23 minutes. Then, take them out and let them cool on a wire rack for 5 minutes.

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