Cheesy Pumpkin Scones with Walnuts and Sage
Description
These tender, autumnal scones serve as a tasty reminder that pumpkin plays savory just as well as it does sweet.
Ingredients
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2 tablespoons unsalted butter
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2 tablespoons heavy cream
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freshly cracked black pepper to taste
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8 leaves fresh sage
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2 cups all-purpose flour
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3 tablespoons brown sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/2 cup unsalted butter, frozen and grated
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1/2 cup chopped walnuts, lightly toasted
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1/2 cup grated Gruyere cheese
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1/3 cup finely grated Parmesan cheese
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1 tablespoon finely chopped fresh sage
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1/2 cup pumpkin puree
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1/3 cup heavy cream
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1 large egg
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2
For the topping, melt butter in a pan over medium-low heat. Cook, stirring often, until the milk solids turn golden brown and the butter smells nutty, 10 to 12 minutes. Pour butter and any browned bits into a small bowl and allow to cool to room temperature. Whisk in the heavy cream and set aside.
3
For the scones, whisk flour, brown sugar, baking powder, salt, and garlic powder together in a large mixing bowl. Add grated butter and work into the flour mixture using your fingertips until well distributed and the mixture feels crumbly/mealy. Using a wooden spoon, stir in walnuts, Gruyere and Parmesan cheeses, and sage, making sure all ingredients are evenly distributed. Place in the refrigerator until needed.
4
Add pumpkin to a separate small mixing bowl. Using a paper towel, dab the pumpkin puree to soak up as much excess moisture as you can. Whisk in heavy cream and egg until the mixture is evenly combined.
5
Drizzle the pumpkin mixture over the flour mixture. Stir with a rubber spatula until the flour mixture is thoroughly moistened and a crumbly dough forms; do not overmix.
6
Using lightly floured hands, gather the dough and gently knead in the mixing bowl until it just comes together. Transfer the dough to a lightly floured surface and form into a 7- to 8-inch-round disc. Cut the disc into 8 equal wedges. Transfer the wedges to the prepared baking sheet.
7
Generously brush each scone with the brown butter and cream topping mixture and sprinkle with cracked black pepper as desired. Place 1 sage leaf on top of each scone and press gently to adhere.
8
Bake in the preheated oven until scones are lightly browned, 20 to 23 minutes. Remove from the oven and cool on a wire rack for 5 minutes.