Savory Pumpkin Scones

Wow, these were soo amazing I had a seriously hard time exhibiting self control…. Full of flavor, savory with just a touch of sweetness. I think just about the only thing that could make them better is bacon, but then again when does bacon not make things better? But seriously, note to self try bacon next time I think it would go so well. But even without, these scones are amazing and delicious and I don’t think I should make them too often they are that good! LOL! I like more savory stuff and not so much sweet pastries for breakfast, so the idea of savory scones the first time I saw them was amazing to me and I love playing with different variations of savory scones. To me these make the perfect breakfast, but would also be amazing with some afternoon tea.

Savory Pumpkin Scones

1 medium Onion
2 cups Whole Wheat Flour
1/4 cup Brown Sugar
1 1/2 tsp Sage
1 1/2 tsp Thyme
2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter, cold and cubed
1/4 cup Buttermilk
1/2 cup Pumpkin
1 Egg
1/2 cup Crumbled Goats Cheese

In frying pan over medium heat, saute onion until it starts to caramelize, about 10 minutes. Set aside (or in fridge) to cool.

Preheat oven to 375

In large bowl combine flour, brown sugar, sage, thyme, baking powder, and salt. Cut in butter until it forms a crumbly mixture. In small bowl combine buttermilk, pumpkin, and egg. Stir wet mixture into dry mixture, mix until just moistened, be careful not to over mix! Carefully fold in goats cheese and caramelized onions. Mixture should be moist, when using whole wheat flour I like to keep it moist because it will soak up a lot of the moisture while cooking. Because of that I don’t form them on the counter, I don’t want them to get dry! I drop large mounds onto a baking sheet (usually lined with parchment paper) and gently mold them on the pan, I usually make circles instead of triangles, they taste the same. With this recipe I can make 8 large scones or 12 medium sized scones. For large scones I bake at 375 for about 12-15 minutes, look for them to be nicely browned on the outside and have a hallow tap to them. For smaller scones reduce cook time by a few minutes, I would start checking after 8 and go from there, they will probably take 10-12 minutes.

Place on wire racks and attempt to allow to cool at least slightly. These are amazing warm, but they are very good cold too. I would recommend refrigerating leftovers, they will be ok for a day or so, but will keep longer in the fridge.