Whole Grain Pumpkin Scone with Sage Cream Cheese Frosting
whole wheat flour
plus pumpkin puree, to equal 3/4 cup
Frosting: 6 oz. cream cheese
finely chopped sage
Preheat oven to 425 degrees. Butter or spray a baking sheet.
In a large bowl, mix flour and baking powder together. Cut in the butter using a pastry blender.
Add the egg, pumpkin, sugar, vanilla, cinnamon, and cloves in another bowl; mix together.
Mix egg and pumpkin mixture into the flour mixture and mix with hands—do not over-mix—until evenly moistened, forming a ball of soft dough.
Place the ball of dough in the center of a greased baking pan, patting into a circle about 1” thick, mounded slightly higher in the center.
Bake for 18-20 minutes or until edges are golden brown and top is lightly golden.
Combine the cream cheese in a medium bowl with powdered sugar, vanilla, and sage. Mix until smooth.
Allow to cool for 5-10 minutes. With a knife, score into 6-8 wedges, depending on the size you want to serve.
Serve warm with sage cream cheese.
Did you make this recipe?
on Instagram and hashtag it
Reluctant Entertainer - Whole Grain Pumpkin Scone with Sage Cream Cheese Frosting