Ingredients
Topping:
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2 tablespoons unsalted butter
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2 tablespoons heavy cream
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freshly cracked black pepper to taste
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8 leaves fresh sage
Scones:
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2 cups all-purpose flour
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3 tablespoons brown sugar
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1 tablespoon baking powder
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½ teaspoon salt
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¼ teaspoon garlic powder
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1/2 cup unsalted butter, frozen and grated
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½ cup chopped walnuts, lightly toasted
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½ cup grated Gruyere cheese
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⅓ cup finely grated Parmesan cheese
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1 tablespoon finely chopped fresh sage
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½ cup pumpkin puree
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⅓ cup heavy cream
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1 large egg
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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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.
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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.
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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 Facts (per serving)
319 | Calories |
17g | Fat |
32g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 319 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 8g | 39% |
Cholesterol 62mg | 21% |
Sodium 403mg | 18% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 2g | 6% |
Total Sugars 6g | |
Protein 9g | 19% |
Vitamin C 1mg | 1% |
Calcium 228mg | 18% |
Iron 2mg | 12% |
Potassium 139mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.