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    Home - Bread

    Published: Oct 22, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Cheddar Pumpkin Sage Scones

    Jump to Recipe Print Recipe
    These cheddar pumpkin sage scones are the perfect way to enjoy all your favorite fall flavors in the morning. You can make them sweet or savory, so go nuts!

    Cheddar pumpkin sage scones - what a deliciously awesome way to enjoy my favorite fall flavors.

    I originally planned on sharing some pretzel pizza rolls with you today, but then I made these cheddar pumpkin sage scones and man oh man, I really needed to post them.

    I originally made these scones as a savory option and they are so good as a savory scone (that's what you see here), but then I also made them sweet and oh my gosh, they were phenomenal!!! It's hard for me to decide which I like best.

    I recommend making them both and deciding for yourself. Chances are you will end up in the same predicament as I.

    If you follow me on Instagram, you saw that I was snacking on one of these scones with a hot mug of sweet cinnamon apple tea. It was pure autumn perfection.

    All I needed to do was put on some cute brown boots and one of my favorite Raj Imports scarves and I would be the picture of fall suburban life. And I am so okay with that as long as I keep eating these scones.

    Cheddar pumpkin sage scones - what a deliciously awesome way to enjoy my favorite fall flavors.

    Use a strong, sharp cheddar cheese in these scones, it makes all the difference. I also recommend cutting the cheese in small cubes instead of grating them so you get nice cheese pockets.

    You can also try experimenting with different types of cheeses if cheddar isn't your thing.I had to use ground sage in my scones because apparently no one sells fresh sage near me, but if you can get your hands on some fresh sage, definitely use it.

    The scones are at their best fresh out of the oven, but you can keep them in an airtight container for up to three days. My recommendation: heat them up again before eating.

    Cheddar pumpkin sage scones - what a deliciously awesome way to enjoy my favorite fall flavors.

    Don't have time to make these yummy scones now? Pin it for later!

    Cheddar pumpkin sage scones - what a deliciously awesome way to enjoy my favorite fall flavors.

    Cheddar Pumpkin Sage Scones

    Amanda Powell
    The most addictive cheddar pumpkin sage scones
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 8 scones
    Calories 409 kcal

    Ingredients
      

    • 2 cups all-purpose flour
    • 4 tablespoons sugar for sweet scones omit for savory scones
    • 1 tablespoon baking powder
    • 1 scant teaspoon salt
    • ½ teaspoon cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ heaping teaspoon ground cloves
    • ¼ heaping teaspoon ground ginger
    • 2 ½ teaspoons ground sage or 2 teaspoons ground fresh sage
    • 6 tablespoons unsalted butter cut in cubes and chilled
    • ½ cup pumpkin puree plus 2 tablespoons for savory scones
    • ⅓ cup milk or heavy cream plus extra for brushing tops
    • 1 large egg
    • 4 oz sharp cheddar cheese cut in small cubes, (plus extra grated cheddar for savory scones)
    • turbinado sugar for sprinkling sweet scones

    Instructions
     

    • In a large bowl, whisk together the flour, sugar (if making sweet scones), baking powder, salt, and spices together.
    • Use a pastry cutter or your hands to cut in the butter until the mixture resembles large crumbs.
    • In a small bowl, mix together the pumpkin, milk and egg together.
    • Form a well in the middle of the flour mixture and add the wet ingredients. Fold in the wet ingredients into the flour. Do not over mix. fold in the cheddar and bring the dough together to form a ball.
    • Transfer the dough to a floured surface and squish down the ball to form a disc shape about 7 - 8 inches in diameter.
    • Cut the disc into 8 triangles and gently separate the triangles.
    • Cover the scones in plastic wrap and freeze for about 30 minutes.
    • While it is int he freezer, preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
    • Remove the scones and place on the parchment paper.
    • Brush with the milk or cream and top with either the grated cheddar cheese and maybe a sprinkling of more sage. if you are making sweet scones. Bake for about 18 - 20 minutes.

    Notes

    Store in an airtight container

    Nutrition

    Serving: 1sconeCalories: 409kcalCarbohydrates: 48gProtein: 10gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 8gCholesterol: 66mgSodium: 702mgFiber: 2gSugar: 8g
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Mel says

      December 30, 2017 at 4:44 pm

      Made them for Christmas breakfast...they are delicious!

      Reply
    2. Evie {Domestic Whimsy} says

      October 27, 2014 at 9:35 pm

      Mmmmm....what an awesome combination of ingredients! I love savory scones and will have to whip these up next time I'm in a baking mood!

      Reply
      • Amanda says

        October 28, 2014 at 3:57 pm

        They are probably one of my favorite seasonal scones to make - hope you like it!

        Reply
    3. Christine says

      October 23, 2014 at 4:48 am

      I loved your thoughts on being the picture of suburban life...Color me intrigued. This sounds delicious! And I love that plate. Love. Not like.

      Reply
    4. Thalia @ butter and brioche says

      October 22, 2014 at 9:42 pm

      I am a massive fan of savoury scones so I can imagine how good these cheddar, pumpkin and sage scones tasted. Great recipe Amanda - you definitely have got me hungry!

      Reply
    5. genevieve @ gratitude & greens says

      October 22, 2014 at 12:36 pm

      These look great! Yum!

      Reply
    6. Alyssa // Runway Chef says

      October 22, 2014 at 11:42 am

      I've been looking for some new scone recipes to try and these have so many of my favorite flavors in them! Can't wait to try!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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