For the best flavor, use high-quality Gruyere and Parmesan cheeses. Toasting the walnuts enhances their nutty flavor and adds a pleasant crunch. Be careful not to overmix the dough, as this can result in tough scones. If you don't have fresh sage, you can substitute with 1 teaspoon of dried sage. These scones are delicious on their own, or served with a dollop of crème fraîche or a drizzle of honey. Scones are best on the day they are baked.
Cheesy Pumpkin Scones with Walnuts and Sage
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PREP TIME40 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS3
Embrace the flavors of fall with these delightful scones! Pumpkin takes a savory turn, mingling with toasted walnuts, nutty cheeses, earthy sage, and rich brown butter in these decadently delicious scones. Best enjoyed fresh from the oven, they offer a symphony of autumnal tastes in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol62 mg
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Fiber2 g
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Protein9 g
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Saturated Fat8 g
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Sodium403 mg
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Sugar6 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
02
Step
11 mins
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.
03
Step
0 mins
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.
04
Step
0 mins
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.
05
Step
0 mins
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.
06
Step
0 mins
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.
07
Step
0 mins
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.
08
Step
22 mins
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.
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