You know that magical moment when autumn hits and your kitchen suddenly smells like all the good things in life? That’s exactly where these savory pumpkin and cheddar scones come in. Forget everything you know about sugary pumpkin treats these golden, flaky wonders are packed with sharp cheddar, a hint of black pepper, and just enough pumpkin to keep them irresistibly tender. I started making them years ago when my sister challenged me to create a savory version of my famous pumpkin scones, and wow did we hit the jackpot. Now they’re a non-negotiable part of our fall brunches, especially when there’s a pot of soup simmering nearby.
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Why You’ll Love These Savory Pumpkin and Cheddar Scones
Let me tell you why these scones will become your new fall obsession:
- They come together in a flash – Seriously, from mixing to baking in under 20 minutes? Perfect for those “I-need-something-impressive-now” moments.
- The texture is pure magic – That first bite gives you crispy edges giving way to the most tender, fluffy interior thanks to the pumpkin’s natural moisture.
- Brunch superstar material – Pair them with eggs or slice them open while warm for instant “oohs” and “aahs” from your guests.
- Autumn in every bite – The pumpkin isn’t overpowering, but mingles perfectly with the sharp cheddar and fresh chives for that cozy seasonal flavor we crave.
- Leftovers? What leftovers? – These disappear fast, but if by some miracle you have some left, they’re just as good the next day toasted with butter.
Trust me, once you taste that first warm, cheesy bite, you’ll understand why I make triple batches every October!
Ingredients for Savory Pumpkin and Cheddar Scones
Now, let’s talk ingredients because the magic of these scones starts with getting these just right. I’ve made this recipe enough times to know where you can cut corners (spoiler: not with the butter!) and where you shouldn’t. Here’s what you’ll need:
- 2 cups all-purpose flour – Spoon and level it, friends. No scooping straight from the bag unless you want hockey pucks!
- 1 tablespoon baking powder – Check the date! Old baking powder is the silent killer of fluffy scones.
- 1/2 teaspoon salt – Just enough to make all the flavors pop.
- 1/4 teaspoon black pepper – Freshly cracked is ideal for that subtle warmth.
- 1/2 cup unsalted butter, cold and cubed – I mean cold. Like, throw it back in the fridge while you prep other ingredients. This is non-negotiable for flaky layers.
- 1/2 cup pumpkin puree – Plain canned is fine, but drain excess liquid if it looks watery.
- 1/4 cup heavy cream – Half-and-half works in a pinch, but cream gives that luxurious crumb.
- 1 large egg – Room temp blends better, but cold works if you’re impatient like me.
- 3/4 cup shredded cheddar – Grate it yourself! Pre-shredded has anti-caking agents that mess with texture.
- 1 tablespoon fresh chives – Scissors right over the bowl—no need to dirty a cutting board.
See? Nothing fancy, but each one plays a crucial role in creating those perfect, crave-worthy bites. Let’s get mixing!
How to Make Savory Pumpkin and Cheddar Scones
Alright, let’s get to the fun part transforming that pile of ingredients into golden, cheesy perfection. I’ve made these scones more times than I can count (okay, maybe I can count, but who’s keeping track?), and I’ve learned a few tricks along the way. Follow these steps, and you’ll have scones that’ll make your kitchen smell like a cozy autumn dream.
Preparing the Dough
First things first: preheat that oven to 400°F (200°C) and line a baking sheet with parchment paper. Trust me, you don’t want to be scrambling mid-mix when your dough is ready to go.
Now, grab a large bowl and whisk together the flour, baking powder, salt, and black pepper. No need to sift—just give it a good stir with a fork or whisk to banish any sneaky lumps. Here’s where the magic starts: take your ice-cold cubed butter and cut it into the dry mix. I use a pastry cutter, but two knives or even your fingertips (work fast—warm hands = sad scones!) will do the trick. You’re aiming for pea-sized crumbs with a few larger butter chunks—those little pockets are what create those irresistible flaky layers.
In another bowl, whisk together the pumpkin puree, heavy cream, and egg until smooth. Pour this into the flour mixture and stir just until combined. Overmixing is the enemy here those streaks of flour will disappear when you fold in the cheese and chives, which you should do now. Gently, gently! You want to keep the dough tender, not tough.
Shaping and Baking
Dump your shaggy dough onto a lightly floured surface and pat it into a circle about 1-inch thick. No rolling pin needed just use your hands to shape it into a rustic round. Grab a sharp knife (or a bench scraper if you’re fancy) and cut it into 8 wedges, like you’re slicing a pie. Separate them slightly on the baking sheet they’ll puff up, but not enough to merge into one giant scone (though honestly, that wouldn’t be the worst thing).
Into the oven they go for 15-18 minutes, until the tops are golden and the edges are just starting to crisp. Do the toothpick test if you’re nervous—a few moist crumbs are fine, but wet batter means they need another minute. Let them cool for a hot second on the pan (they’re still cooking inside!), then transfer to a wire rack. Or, let’s be real, straight onto your plate with a generous smear of butter. You’ve earned it.
Tips for Perfect Savory Pumpkin and Cheddar Scones
Okay, let me share the little secrets that took my scones from “pretty good” to “where have these been all my life?” status:
- Chill out, literally – If your dough feels sticky after mixing (hello, humid days!), pop it in the fridge for 10 minutes. Cold dough = better rise and flakier layers.
- Parchment is your BFF – That golden bottom crust? All thanks to parchment paper. Foil works in a pinch, but sometimes cheese sticks—tragic!
- Check early – Ovens lie! Start checking at 15 minutes. Perfect scones should sound hollow when tapped underneath.
- Sharp knife magic – Don’t saw your wedges—use one confident downward cut. Clean edges mean even baking.
- Cheese insurance – Sprinkle extra cheddar on top before baking for those irresistible crispy-chewy bits.
Follow these, and you’ll have scones that could make a professional baker jealous—I promise!
Variations and Substitutions
Listen, I know sometimes you gotta work with what’s in the fridge—been there! Here’s how to tweak these scones without losing that perfect texture:
- Herb swap: No chives? Try fresh thyme or rosemary (use half the amount—they’re stronger). Dill works surprisingly well too!
- Cheese adventures: Gruyère or smoked gouda instead of cheddar adds a fancy twist (though the kiddos might side-eye you).
- Gluten-free: Use a 1:1 GF flour blend, but add 1 extra tbsp pumpkin—GF flabs tend to dry out faster.
- Spice it up: A pinch of cayenne or smoked paprika gives a subtle kick that pairs beautifully with the pumpkin.
Just remember: pumpkin puree and cold butter are sacred here. Mess with those, and all bets are off!
Serving Suggestions
Oh, the possibilities! These scones are like the best supporting actor—they make everything else shine. My absolute favorite? Splitting one warm and slathering it with honey-thyme butter (just mix softened butter with a drizzle of honey and fresh thyme—trust me). They’re also heavenly alongside a steaming bowl of butternut squash soup or a crisp autumn salad with apples and walnuts. For brunch, pair them with scrambled eggs and bacon—the cheddar in the scones makes everything taste like it belongs together. Pure cozy magic!
Storage and Reheating
Here’s the good news: these scones rarely last long enough to store! But if by some miracle you have leftovers (or you’re smart and made extra), tuck them into an airtight container at room temperature for up to 2 days. Want that fresh-from-the-oven magic again? Pop them in a 350°F oven for 5-7 minutes they’ll crisp right back up. Microwave reheating works in a pinch, but expect softer edges. Pro tip: freeze unbaked wedges on a tray, then transfer to a bag for up to 3 months. Bake straight from frozen, adding a few extra minutes!
More Pumpkin Perfection
Can’t get enough pumpkin? Check out these cozy creations:
- Indulge your sweet tooth with our Pumpkin S’mores Cookies
- Bake up a classic twist with this moist Vanilla Pudding Pumpkin Bread
- Looking for something hand-held and flaky? These Sweet Potato Hand Pies are a must.
Nutritional Information
Just a quick heads up—nutritional info can vary based on your exact ingredients and brands (like how sharp your cheddar is or whether you use organic pumpkin). I don’t obsess over numbers when it comes to homemade baking, but if you’re tracking, most calorie counters will give you a good estimate based on the recipe above. The important thing? These scones pack real, wholesome ingredients without any weird additives—that’s the kind of math I can get behind!
FAQ About Savory Pumpkin and Cheddar Scones
I get asked about these scones all the time here are the answers to the burning questions that pop up most often:
Can I use canned pumpkin puree?
Absolutely! That’s what I use 99% of the time—just make sure it’s plain pumpkin, not pumpkin pie filling (which has added sugar and spices). If your puree looks watery, give it a quick drain in a fine mesh strainer.
Can I freeze these scones?
Yes! They freeze beautifully. Let baked scones cool completely, then wrap individually in plastic before freezing for up to 3 months. You can also freeze the shaped, unbaked wedges—just add 2-3 minutes to the baking time when ready to cook.
Why did my scones spread too much?
This usually happens if the butter was too warm when mixing or if the baking powder was old. Always use ice-cold ingredients and check that baking powder’s freshness—it should fizz when mixed with hot water!
Can I make these gluten-free?
You bet! Swap the all-purpose flour for a good 1:1 gluten-free blend (I like King Arthur’s), but add an extra tablespoon of pumpkin to compensate for GF flour’s dryness.
What’s the best way to reheat leftovers?
A quick toast in the oven (350°F for 5 minutes) brings back that perfect crispness. The microwave works too, but expect softer edges—still delicious though!
For more delicious recipes and inspiration, check out our Pinterest page!
Print
Savory Pumpkin and Cheddar Scones – 8 Irresistibly Flaky Wedges
- Total Time: 33 minutes
- Yield: 8 scones
- Diet: Vegetarian
Description
Fluffy scones with pumpkin and cheddar for a savory twist.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 3/4 cup shredded cheddar cheese
- 1 tbsp fresh chives, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- In another bowl, mix pumpkin puree, cream, and egg.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in cheddar and chives.
- Turn dough onto a floured surface and shape into a 1-inch-thick circle.
- Cut into 8 wedges and place on baking sheet.
- Bake for 15-18 minutes until golden.
- Cool slightly before serving.
Notes
- Use cold butter for flaky texture.
- Do not overmix the dough.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American
