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How to Make Cheesy Pumpkin Scones with Walnuts and Sage - A Step-by-Step Guide

Autumn is the perfect time to indulge in the warm, comforting flavors of pumpkin and sage. These Cheesy Pumpkin Scones with Walnuts and Sage are the ideal way to infuse your baking with the earthy and savory essence of fall. The combination of sharp cheddar cheese, crunchy walnuts, and fragrant sage makes these scones a unique and delicious addition to your autumn baking repertoire.

These scones are not only delicious, but they are also incredibly easy to make. With just a few simple ...

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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
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1/2 cup unsalted butter, frozen and grated
  • ½ cup chopped walnuts, lightly toasted
  • ½ cup grated Gruyere cheese
  • ⅓ cup finely grated Parmesan cheese
  • 1 tablespoon finely chopped fresh sage
  • ½ cup pumpkin puree
  • ⅓ cup heavy cream
  • 1 large egg

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8
  • Yield: 8 scones

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

    • Nutrition

    319 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 62mg
    • Sodium: 403mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 9g
    • Vitamin C: 1mg
    • Calcium: 228mg
    • Iron: 2mg
    • Potassium: 139mg

    Categories

    Cheesy recipes
    Pumpkin recipes
    Scone recipes
    Walnut recipes
    Sage recipes