Parmesan Sage Pumpkin Scones

Alright y’all, I’ve got the PERFECT substitute for biscuits or dinner rolls this holiday season. PARMESAN SAGE PUMPKIN SCONES. Yeah you heard me. These savory scones are absolutely perfect for holiday dinners, or just a nice breakfast with some hot coffee. Serve them up with some vegan butter and warm maple syrup, and dang are you in for a fucking treat.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Grated Parmesan, and Shredded Parmesan. I know, why two different parmesans? You’ll need the grated one for inside the scones, and the shredded one for the topping. They’re so dang good and really send this recipe over the top.

These scones are honestly super easy to make, and the savory side of them is something I’m sure not a lot of you have had in a scone. Start out by getting your “dry mix” ready. Whisk together your all purpose flour, whole wheat flour, baking powder & soda, sugar, dried sage and salt. Once you have that, grate in your butter. Basically, stick some vegan butter in the freezer overnight, and with a block cheese grater (on the larger shred side), grate the butter right into the bowl. Also add in your grated parmesan cheese at this point (if you can’t find grated parmesan cheese, just blitz some of the shreds up in your food processor until its grated!). With your hands, gently mix together until a slightly lumpy sand texture forms.

Once you have that ready, you can make your “wet mixture”. For this, add your pumpkin puree & almond milk to a bowl, and whisk until smooth. Add it to the dry mix, and again using your hands, fold everything together JUST until a dough forms (this may take a minute, be gentle with it). Chop up your pecans and pepitas, and fold those in gently as well. Flour your work surface well, and gently knead the dough until it all comes together. Form it into a round disc, about 1″ thick, Add your fresh chopped sage and shredded parmesan on top and press it into the dough very well, so it sticks. Once you have the topping on, cut the dough into 8 triangles (like cutting a pie!).

Once your scones are ready to bake, place them on a parchment lined baking tray (give them a little space in-between, but they won’t grow that much so don’t worry), and place into a 400F preheated oven. Allow to cook for roughly 25 minutes until they’re golden brown on the edges and are cooked through.

Once your scones are done, take them out of the oven & VERY LIGHTLY brush over some melted vegan butter. Almost patting it on so that it doesn’t rip off any of the topping. Allow them to cool for about 5 minutes, and then serve warm with some vegan butter & warm maple syrup.

These are also good at room temperature, with some hot coffee as a light snack or quick breakfast. They’re also great for thanksgiving or holiday dinners because they’re packed full of fall flavor and are great for dipping in gravy, cranberry sauce, or making little sandwiches with all the holiday fixings. Trust me, your whole crew will love them! They’re also great to make as little “take home” gifts for all your guests as well.

But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.