Whole Grain Pumpkin Scone with Sage Cream Cheese Frosting
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Whole Grain Pumpkin Scone with Sage Cream Cheese Frosting

Prep Time20 mins
Cook Time20 mins
Total Time40 mins


  • 3 1/2 cups whole wheat flour
  • 2/3 cup sugar
  • 3 tsp. cinnamon
  • 1/2 tsp. cloves
  • 2 tsp. baking powder
  • 1/2 cup butter chilled
  • 1/4 cup sour cream
  • 1 egg plus pumpkin puree, to equal 3/4 cup
  • Frosting: 6 oz. cream cheese
  • 1 tsp. fresh finely chopped sage
  • 2/3 cup powdered sugar
  • 1 tsp. vanilla


  • 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.