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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.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

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

Topping

  • 3 tablespoon chopped fresh sage
  • 4-5 tablespoons follow your heart shredded parmesan
  • 3 tablespoons melted vegan butter

Serve with

  • vegan butter
  • maple syrup

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. In a large bowl, combine the flours, sugar, dried sage, baking powder, baking soda and salt.

  3. Add the grated butter and grated parmesan then with your hands, mix until it looks like a slightly lumpy sand texture.

  4. In a small bowl, whisk together the pumpkin puree and almond milk.

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

  6. Add the chopped pecans and pepitas and combine gently with your hands.
  7. Lightly flour the counter and turn the dough out onto the surface.

  8. Gently knead together with your hands just until dough sticks together. Form into a round disc shape, about 1" thick

  9. Sprinkle the chopped sage and shredded parmesan on top then gently pat down so it sticks to the dough.

  10. Slice into 8 triangle/pie shaped pieces.

  11. 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.

  12. 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.