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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) - 1/2 cup pumpkin puree (canned or fresh) - 1/4 cup cold unsalted butter, cubed - 1/2 cup buttermilk (or milk with a splash of lemon juice) - 1/4 cup grated Parmesan cheese (optional) - 1 tablespoon honey (optional, for a hint of sweetness) You can add 1/4 cup of grated Parmesan cheese for a savory kick. Honey gives a nice touch of sweetness, balancing the flavors. Consider adding a sprinkle of garlic powder or nutmeg for extra depth. A touch of cayenne pepper can also bring heat if you like spicy scones. Choose high-quality all-purpose flour for the best texture. When picking sage, look for bright green leaves with no browning. Fresh pumpkin should feel firm and heavy. If using canned pumpkin, check the label for 100% pumpkin, avoiding fillers. For butter, select unsalted for better control over salt levels. Fresh buttermilk gives a rich taste, but milk with lemon works too. First, set your oven to 400°F (200°C). This temperature helps the scones rise well. While it heats, line a baking sheet with parchment paper. This makes cleanup easy and keeps the scones from sticking. In a large bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage) Mix well until everything is combined. This step adds flavor and helps the scones rise. Now, add 1/4 cup of cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingers. Work the butter into the flour until it looks like coarse crumbs. In another bowl, mix 1/2 cup pumpkin puree, 1/2 cup buttermilk, and 1 tablespoon honey (if you want a touch of sweetness). Stir until smooth. Pour this pumpkin mix into the dry ingredients. Gently stir until just combined. If you like, fold in 1/4 cup of grated Parmesan cheese for added flavor. Turn the dough out onto a floured surface. Knead it gently just until it comes together. Don’t overwork it! Pat the dough into a circle about 1-inch thick. To cut out scones, use a sharp knife or round cutter. Place the cut scones on the prepared baking sheet. Bake the scones in the preheated oven for about 15-20 minutes. They should turn golden brown on top. Once done, remove them from the oven. Let them cool slightly on a wire rack before serving. Enjoy your fluffy pumpkin and sage scones! To make your scones fluffy, start with cold butter. Cut the butter into small cubes. This helps create pockets of air. When you mix the butter with flour, use a light touch. Do not overwork the dough. Mix until just combined. Adding buttermilk also helps keep them soft and light. If you want extra height, chill your scones for 10 minutes before baking. If you have leftover scones, store them in an airtight container. This keeps them fresh for about two days at room temperature. For longer storage, wrap them tightly and freeze. To reheat, place them in a warm oven for about 10 minutes. This will bring back that lovely warmth. Serve these scones warm with butter or cream cheese. They pair well with soups or salads. For a special touch, garnish with fresh sage leaves. You can also enjoy them with a drizzle of honey for a sweet contrast. Experiment with different toppings to find your favorite! {{image_2}} You can make these scones even tastier by adding cheese. Parmesan cheese works great. Just fold in 1/4 cup of grated cheese into the dough. The cheese adds a nice, salty flavor. It also gives a wonderful texture to the scones. If you want a sharper flavor, try using aged cheddar. You’ll love the rich taste it brings. Feel free to play with the herbs and spices. Fresh thyme or rosemary can make the scones aromatic and fresh. You can also add a pinch of red pepper flakes for a bit of heat. If you want a touch of sweetness, consider adding a hint of cinnamon. These small changes can lead to big flavor shifts. Experiment with what you like best! If you need gluten-free scones, you can easily adapt this recipe. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good binding agent, like xanthan gum. This helps keep the scones from crumbling. Also, check your baking powder to ensure it’s gluten-free. You can still enjoy these savory pumpkin and sage scones without the gluten! To keep your savory pumpkin and sage scones fresh, store them in an airtight container. This will help them stay soft and tasty. You can keep them at room temperature for up to two days. If you want to keep them longer, consider refrigeration. In the fridge, they can last for up to a week. When it's time to enjoy your scones again, reheating is easy. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This will make them warm and fluffy again. You can also use a microwave. Heat one scone for 15 to 20 seconds. This is a quick way to get them warm, but they won't be as crispy. If you want to save your scones for a longer time, freezing is a great option. First, let the scones cool completely. Then, wrap each one in plastic wrap. Place the wrapped scones in a freezer bag or container. They will stay fresh for up to three months. When you want to eat them, just thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy your delicious scones whenever you like! To make these scones vegan, swap out the butter for a plant-based alternative. Use coconut oil or vegan butter in equal amounts. Replace buttermilk with a mix of non-dairy milk and lemon juice. Use a sweetener like maple syrup instead of honey. This keeps the texture and taste close to the original. Yes, you can use fresh pumpkin! Start by roasting a pumpkin until it's soft. Then, scoop out the flesh and mash it. Measure out 1/2 cup for your scones. Fresh pumpkin adds a lovely flavor and makes your scones feel special. For savory scones, I love using cream cheese or a spreadable herb cheese. You can also try butter with a sprinkle of sea salt. A dollop of sour cream or yogurt adds a nice tang. Fresh herbs like chives or extra sage also work well. Scones are done when they turn golden brown on top. You can also tap the bottom; if it sounds hollow, they are ready. Keep an eye on them, as baking times can vary. Bake for about 15-20 minutes for the best results. You learned how to make delicious scones using fresh ingredients from this guide. We covered each step, from mixing to baking. Remember to focus on quality ingredients for the best flavor. Feel free to try different variations, like adding cheese or herbs. Proper storage will keep them fresh. With these tips, you can enjoy perfect scones at home. Happy baking!

Savory Pumpkin and Sage Scones

Indulge in the flavors of fall with these Savory Pumpkin and Sage Scones! Perfect for a cozy gathering or a delightful breakfast, these scones are easy to make with simple ingredients like pumpkin puree and fresh sage. Discover the step-by-step recipe that will fill your kitchen with amazing aromas and create a delicious treat for everyone to enjoy. Click through to explore the recipe and add a touch of autumn to your table!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)

1/2 cup pumpkin puree (canned or fresh)

1/4 cup cold unsalted butter, cubed

1/2 cup buttermilk (or milk with a splash of lemon juice)

1/4 cup grated Parmesan cheese (optional)

1 tablespoon honey (optional, for a hint of sweetness)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and chopped sage until combined.

      Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

        In another bowl, mix the pumpkin puree, buttermilk, and honey (if using) until smooth.

          Pour the pumpkin mixture into the dry ingredients and gently stir until just combined. If using, fold in the grated Parmesan cheese for an extra layer of flavor.

            Turn the dough out onto a floured surface and gently knead it just until it comes together, being careful not to overwork it.

              Pat the dough into a circle about 1-inch thick, then cut out scones using a sharp knife or a round cutter. Place them on the prepared baking sheet.

                Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown on top.

                  Remove from the oven and allow to cool slightly on a wire rack before serving.

                    Prep Time: 15 min | Total Time: 35 min | Servings: 8 scones

                      - Presentation Tips: Serve warm with a pat of butter or a dollop of cream cheese, and garnish with a sprig of fresh sage for an elegant touch.