Pumpkin, Roast Pepper, Feta and Sage Scones


Wow, that’s a mouthful. But I couldn’t come up with a better name to describe these delicious scone-like treats. They are only 170 calories each, packed full of flavor and quick and easy to make.

I have an obsession of going into bookstores in the weekend and hovering around the cookbooks. I try to resist buying any, because I have so many. But on occasion, I just can’t resist a bargain. To justify me buying the cookbook, I have to make at least one item from it… and this was one of them. Although it has since been majorly tweaked, the idea originally came from that cookbook.

I made these savory scones with half whole wheat and half white flour. They are tinged a beautiful orange colour, thanks to the pumpkin puree. You can’t actually taste the pumpkin, but it gives a special moistness to the scone. The red peppers, feta and sage complement each other exceedingly well. As a side note, each scone contains ½ portion of fruit.



Makes 8

Adapted from “Baking: A Commonsense Guide”, by Murdock books



  • 250 g (1 ⅔ c) plain (all-purpose) flour*
  • 2 ½ teaspoons baking powder
  • 1 pinch salt
  • ground black pepper
  • 20 g (1 ⅓ T) butter, cubed
  • 1 roasted red pepper (homemade or from a jar), drained and diced
  • 40 g (4 T) crumbled feta cheese
  • 1 ½ T chopped fresh sage leaves
  • 250 g (1 c) pumpkin puree**
  • 2 T milk^

* I use half plain (all-purpose) and half whole wheat.

** If you don’t live in the US, you can make your own pumpkin puree by steaming chunks of pumpkin or butternut squash until soft, then using a liquidizer or hand blender, puree with a tiny bit of water.

^ Can be milk substitute, I use soy milk.



1. Preheat oven to 180°C (350°F). Line a baking tray (sheet) with baking parchment.

2. In a large bowl, mix together flour(s), baking powder, salt and pepper.

3. Rub in the butter until it disappears into the flour mixture.

4. Stir in roasted red pepper, feta and sage.

5. In a measuring jug (pitcher), mix together pumpkin puree and milk.

6. Pour pumpkin mixture into the flour mixture and gently mix with your hands until the mass becomes to come together. Do NOT over handle the dough, otherwise the scones will be very tough and rubbery.

7. As soon as a rough mass of dough is form, transfer to a floured surface and pat to a circle of 1.5 cm (⅔ inch) thick. Cut into 8 wedges and transfer onto prepared baking tray (sheet), leaving about 2.5 cm (1 inch) between them.

8. If you wish, you can glaze them with egg wash. Bake in preheated oven for 22-25 minutes or until firm on the outside but still soft and tender on the inside. Cool for 2-3 minutes on the tray (sheet), before transferring to a wire rack to cool. They are best eaten warm, enjoy!


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