Pumpkin and Sage Scones

I think these are the best scones I have ever eaten!

As much as I love my 3 ingredient scones, these are in another league. They are light, fluffy and delicately flavoured with pumpkin and a hint of sage. And the best thing is that they are easy and quick to whip up.

You will need some pumpkin puree to make these. You can either use the canned stuff, (if you can get it where you live), or you can make your own. Don’t be scared – it is very easy. Just roast some pumpkin until tender, (I used butternut as I class it as a pumpkin), and then blitz the cooked pumpkin in your food processor with a little water until you get your puree. Thanks to Jessica from ‘How Sweet It Is’ as I read her great post and it inspired me to try it myself 🙂

These scones would work wonderfully with some cream cheese or even sliced ham. However, they are perfect served warm and smoothered with butter. Drool.

Ingredients – makes 12-14:

  • 60g/2 oz butter
  • 1/2 cup pumpkin puree (canned or home-made)
  • 1/2 cup light sour cream
  • 1 egg, lightly beaten
  • 8-10 fresh sage leaves, finely chopped
  • 2 cups self raising flour
  • freshly ground black pepper, to season
  • approx 1/4 cup milk (depending on how wet your pumpkin puree is), plus a little extra to glaze


  • Heat your oven to 220C/200 fan forced/430F and spray a baking tray with a little cooking spray.
  • Put the butter into a small saucepan over a low heat on the stovetop and stir until melted.
  • Stir the pumpkin puree into the melted butter, then remove from the heat.
  • Add the sour cream, egg and sage to the saucepan and stir to combine.
  • Place the flour into a medium bowl and season well with black pepper.
  • Add the pumpkin mixture to the flour and stir.
  • Gradually add the milk a little at a time until the dough comes together. How much milk you require will depend on your pumpkin puree – if you are using canned puree then you might not need very much of the milk.
  • Once the dough comes together do not knead or your scones will be tough. Turn the dough out onto a lightly floured work surface and pat into a disc that is approx 2cm/1 inch thick. Use a 5cm/2 inch round cutter to cut out 12-14 scones, re-forming the dough into a disc as required. (You don’t need a special cutter – I used a small glass.)
  • Place the scones right next to each other on the prepared baking tray. Being next to each other helps the scones to rise.
  • Glaze the tops of the scones with a little milk.
  • Bake for 12-14 minutes or until risen and golden.
  • Remove from the oven and leave on the tray for 5 minutes.
  • Serve and enjoy!

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