Fresh sage not only imparts pleasant herbaceous notes to the dough of these buttermilk-laced pumpkin scones, but it also serves as a pretty garnish.
Gluten-free Pumpkin-Sage Scones
Serves: approximately 12
Ingredients
- 3 cups gluten-free all-purpose flour blend*, plus more for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon finely chopped fresh sage
- 3⁄4 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 3⁄4 cup cold buttermilk
- 1⁄4 cup canned pumpkin
- 1 large egg
- Garnish: flaked sea salt and small fresh sage leaves
Instructions
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, sage, and fine sea salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a small bowl, stir together buttermilk and pumpkin. Add to flour mixture, stirring until a soft dough forms. (If dough seems dry and won’t come together, stir in more buttermilk, 1 tablespoon at a time, until it does.)
- Turn out dough on to a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 20 minutes.
- Preheat oven to 400°.
- In a small bowl, whisk egg until smooth. Brush on tops of scones.
- Garnish tops of scones by sprinkling with flaked sea salt and pressing a sage leaf onto each scone, if desired.
- Bake until edges of scones are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
