Whole Grain Pumpkin Scones with Sage Cream Cheese Frosting
Hearty autumn scones made with whole wheat flour and pumpkin puree, spiced with cinnamon and cloves. The unique sage cream cheese frosting adds an herbal twist that complements the earthy pumpkin flavor beautifully. These rustic scones are perfect for breakfast, brunch, or an afternoon treat with tea. The whole grain flour provides extra nutrition and a satisfying texture, while the sage this beyond typical sweet scones into something more sophisticated.
Ingredients
Instructions
- 1
Preheat oven to 425 degrees and butter or spray a baking sheet
- 2
Mix flour and baking powder in a large bowl
- 3
Cut in chilled butter using a pastry blender
- 4
Combine egg, pumpkin puree, sugar, vanilla, cinnamon, and cloves in another bowl
- 5
Mix egg and pumpkin mixture into flour mixture with hands until evenly moistened, forming soft dough ball
- 6
Place dough on greased baking pan and pat into 1-inch thick circle, mounded slightly higher in center
- 7
Bake for 18-20 minutes until edges are golden brown and top is lightly golden
- 8
Combine cream cheese with powdered sugar, vanilla, and sage in medium bowl and mix until smooth
- 9
Cool for 5-10 minutes then score into 6-8 wedges
- 10
Serve warm with sage cream cheese
Tips
Don't overmix the dough - use your hands and stop as soon as it comes together to keep scones tender.
Make sure butter is well-chilled before cutting it into the flour for the best flaky texture.
Score the wedges while warm but don't separate them completely until ready to serve.
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days. Frosting should be refrigerated separately.
Scones can be shaped and frozen unbaked for up to 2 months. Bake directly from frozen, adding 2-3 minutes.
Best served warm on the day of baking. Reheat briefly in oven if needed.
Common Mistakes
Don't overmix the dough to avoid tough scones
Keep butter cold for proper texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without pumpkin puree?
You can substitute with mashed sweet potato or butternut squash for similar results, or increase the sour cream and add an extra egg.
What if I don't have sage for the frosting?
Try fresh thyme, rosemary, or even a touch of maple syrup for different but equally delicious flavor profiles.
How long do these keep?
Unfrosted scones keep 2 days at room temperature or 5 days refrigerated. The cream cheese frosting should always be stored in the refrigerator.