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.
Parmesan Sage Pumpkin Scones
These parmesan sage pumpkin scones are the perfect thing to serve instead of dinner rolls for the holidays, or are the perfect thing to have with your morning coffee in the colder months! Perfectly sweet and savory, they're absolutely addicting.
Parmesan Sage Pumpkin Scones
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon dried sage
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons cold butter, grated
- 2/3 cup follow your heart grated parmesan cheese
- 1 cup pumpkin puree
- 4 tablespoons regular unsweetened almond milk
- 1/2 cup pecans chopped
- 4 tablespoons pepitas chopped
- 3 tablespoon chopped fresh sage
- 4-5 tablespoons follow your heart shredded parmesan
- 3 tablespoons melted vegan butter
- vegan butter
- maple syrup
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the flours, sugar, dried sage, baking powder, baking soda and salt.
Add the grated butter and grated parmesan then with your hands, mix until it looks like a slightly lumpy sand texture.
In a small bowl, whisk together the pumpkin puree and almond milk.
Pour the pumpkin/milk mixture into the large bowl with the dry ingredients and mix together with your hands until just combined.
Add the chopped pecans and pepitas and combine gently with your hands.
Lightly flour the counter and turn the dough out onto the surface.
Gently knead together with your hands just until dough sticks together. Form into a round disc shape, about 1" thick
Sprinkle the chopped sage and shredded parmesan on top then gently pat down so it sticks to the dough.
Slice into 8 triangle/pie shaped pieces.
Place each scone on the baking sheet and bake for about 25 minutes until the scones are golden brown on the edges and fully baked through.
Remove from the oven and brush with some melted vegan butter (gently), then allow to cool on a cookie rack. Serve still warm with vegan butter & maple syrup.