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.
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.
Pour the pumpkin/milk mixture into the large bowl with the dry ingredients and mix together with your hands until just combined.
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.