Pumpkin and squash season is definitely at the top. So many varieties and so many ways to prepare it. I love traditional pumpkin recipes (pumpkin muffins, pumpkin pasta, pumpkin risotto, roasted pumpkin, pumpkin puree, pumpkin pancakes…) but this year I wanted to share with you something new, like these pumpkin scones with sage. A savory twist to the usual recipes, perfect snack or light meal for little ones and fun sandwich base for toddlers and adults.
They are easy to prepare (no yeast involved, no proofing) and even better to enjoy. Ready to bake?
HOW TO MAKE THEM:
In a bowl add the flour, baking soda, baking powder and mix with a fork.
Add also the pumpkin puree and the butter, soft and cut in small cubes.
Adjust with salt. I added only 1/2 tsp for a savory tone, nothing more.
If baking for babies, you can reduce to just a pinch or even skip the salt.
Crack the egg in and add the minced sage.
Mix with a spatula and slowly add the milk, a bit at the time.
In few minutes you will obtain a uniform dough, soft but not sticky.
If it’s too sticky (test with your finger if it sticks to your wet hand) add one or two tablespoons of flour. The water in the pumpkin puree may vary pending from the pumpkin or the canned pumpkin brand.
You want to obtain a soft dough but dry enough to be rolled with your hands on a flat surface dusted with flour. I created a thick 1 inch layer.
Using a round shaped cookie cutter or a glass, cut out the scones and place them on a baking sheet lined with parchment paper.
With the suggested quantities I was able to create 8 scones.
Brush the surface of the scones with milk to get a nice shiny finishing. If you are looking for a brown golden color you can use a small egg to brush the top.
Bake the scones in preheated oven to 425F for 12-15min. Let them cool down 10 minutes and enjoy.
HOW TO SERVE THE SCONES?
You have few options. The easiest. Enjoy them like that. Serve the whole scone to your little one so that they can grab it and bite in. You can always break it in small pieces to grab and enjoy.
Another idea is to cut the scones in half and spread some cream cheese inside. You will add some protein to the snack/meal.
You can go even further and transform the scones into small panini to fill with ham, salad, cheese or any other ingredient you like.
HOW TO STORE THE SCONES?
You can store the scones in a plastic bag or insulated container on the countertop for 4/5 days to keep them moist.
This recipe freezes very well. Freeze the scones in a freezer bag for up to 3 months. To thaw them simply place in the microwave for one minute.
YOU DON’T HAVE SAGE?
You can substitute the sage with other herbs: thyme or oregano. To add even more flavor you can mince two or three sun-dried tomatoes and/or one tablespoon of olives and mix them in when you add the sage.
ARE YOU LOOKING FOR A CHEESY OPTION?
Kids and cheese is a winning combo. Add 4 Tbsp of grated Parmesan cheese (or sharp cheddar cheese) when you add the sage.
EGG FREE?
Yes you can. Substitute the egg with a mix of 1 Tbsp ground flax seeds and 3 Tbsp water.
DAIRY FREE?
Sure, use coconut milk or a dairy free alternative.
GLUTEN FREE?
The recipe can work even if you use a gluten free flour mix. I tried this one and I really liked the texture.
MORE PUMPKIN RECIPES?
If you are looking for more recipes using pumpkin, check out the following playlist:
- Happy Sunshine Pumpkin & Carrot Cake, low sugar
- Pumpkin Coconut Rice Pudding +6M Vegan, Gluten Free
- Pumpkin Gorgonzola Bake Pasta
- Pomegranate Pumpkin Pear Puree
- Pumpkin Yogurt Brownies
- Gluten free Pumpkin bread with sugar crumble
- Pumpkin grapes and goat cheese baby puree – from 9 months
- Pumpkin puree
- Banana tapioca pumpkin pudding
- Pumpkin gnocchi with gorgonzola sauce
- Pumpkin risotto with parmesan cheese cream – Halloween
- Thanksgiving Pumpkin Lasagne
- 2 1/2 cups all purpose flour (320gr.)
- 1 tsp baking soda
- 1 tsp baking powder
- 3 Tbsp soft butter cut in cubes (30gr.)
- 1/2 cup pumpkin puree (120gr.)
- 1 egg
- 1/2 cup milk of your choice (125ml.)+ few Tbsp to brush on top
- 1 Tbsp sage leaves, minced
- 1/2 tsp sea salt
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In a bowl add the flour, baking soda and baking powder. Mix.
-
Add the pumpkin puree and the butter. Adjust with salt. Crack the egg in and add the minced sage.
-
Mix with a spatula and slowly add the milk a bit at the time.
In few minutes you will obtain a uniform dough, soft but not sticky.
If it’s too sticky (test with your finger if it sticks to your wet hand) add one or two tablespoons of flour.
-
You want to obtain a soft dough but dry enough to be rolled with your hands on a flat surface dusted with flour. I created a thick 1 inch layer.
Using a round shaped cookie cutter or a glass, cut out the scones and place them on a baking sheet lined with parchment paper.
-
Brush the surface of the scones with milk to get a nice shiny finishing.
Bake the scones in preheated oven to 425F for 12-15min.
1 Comment
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Pumpkin & Sage Scones – From sandwich to easy snack – MySpecialFood.com
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