Pumpkin Sage Scones
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 ⓘ
Instructions
- Preheat oven to 400°F.
- 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.
- 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.
- 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).
- 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.
- Put the scones on a cookie sheet lined with parchment paper, and bake in the middle rack of the oven for 20-25 minutes.
Nutrition & Diet Analysis (per serving)
856
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).