Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Whole Grain Pumpkin Scone with Sage Cream Cheese Frosting
Servings:
6
Prep Time:
20
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
40
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Dessert
Cuisine:
American
Ingredients
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
Instructions
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.