Pumpkin Sage Scones

Pumpkin Sage Scones
Makes 8
Prep 15 m
Bake 20 m



  1. 1 of 1 In a small bowl, blend all-purpose flour, baking powder, salt and cayenne. In a large bowl, blend solid pack pumpkin, shredded Asiago cheese, melted butter, egg and chopped fresh sage. Fold flour mixture into pumpkin mixture and turn out onto a well-floured piece of parchment paper. Pat into a 7- to 8-inch circle and, with a greased knife, cut into 8 wedges (leave wedges touching). Bake at 425 degrees for 20 minutes, until dry to the touch.
Nutrition Information for Pumpkin Sage Scones
Servings Per Recipe: 8
Per Serving: 209 kcal cal., 10 g Fat, total, 48 mg chol., 6 g sat. fat, 23 g carb., 2 g fiber, 6 g pro., 408 mg sodium