These scones are extremely squash / pumpkin forward and deeply savory so they’re perfect as a side for soup or with some tangy soft goat cheese or cream cheese. I put pumpkin seeds inside of them to give them a little bit of textural interest but feel free to replace that with walnuts, sunflower seeds, or even dried cranberries would be interesting. Since these are scones they come together extremely quickly in one bowl so they’re perfect for a slow morning brunch but you can also make them ahead and they’ll stay fresh for several days in air tight container.
Pumpkin Scones
Preheat oven to 180°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 then add the grated butter and cut in the butter by hand or with a cutting tool.
In a small bowl, whisk together the pumpkin puree and cream then pour the wet mixture into the dry and stir them together until just mixed.
Add half the chopped pumpkin seeds then mix together with your hands.
Flour a flat surface, turn the dough out and form a large disc that is 2-3cm evenly thick. Cut the circle into 6 or 8 triangle pieces then spread those out evenly on the baking sheet.
Top each scone with some of the leftover crushed pumpkin seeds and then bake for 15-18 minutes until they brown lightly.
Adapted from Running to the Kitchen