So tender and flaky!

Savory Pumpkin Scones

Recipe Snapshot

Servings

6

Total Time

45 minutes

Course

breakfast

Ingredients

Preheat oven. In a large mixing bowl, sift flour, baking powder, paprika, and Kosher salt. Add butter, Gruyere, Parmesan, and chopped sage, then stir to thoroughly mix.

Sift together the dry ingredients

1

In a separate bowl, combine pumpkin purée with milk or heavy cream, then whisk until smooth.

Mix wet ingredients

2

Pour the pumpkin mixture into the dry ingredients, then stir until the dough just comes together. Turn the dough out onto a floured surface. Pat it into a round disk. Cut into equal wedges.

Form the pumpkin scones

3

If you have the time, chill the formed scones in a freezer for ~20 minutes prior to baking to help relax the gluten in the flour.

Freeze for 20-30 minutes

4

 Sprinkle each pumpkin scone with remaining shredded Gruyere, a few pumpkin seeds, and freshly cracked black pepper. Bake until puffed up and golden brown on the bottom.

Garnish & Bake

5

Serve & enjoy!

&

Serve warm with butter, honey, or jam!

Meet Author

Ari

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