Two Cups Flour

0 Preheat the oven to 400℉ (200℃) and line a baking sheet with parchment paper.
1 In a large mixing bowl, whisk together the flours, baking powder, garlic powder, paprika, sage and salt.
2 Add the cold butter cubes into the flour mixture. Gently use your fingertips to press and work the butter into the flour until the mixture resembles cornmeal with small flakes of butter.
3 Add the shredded gruyere to the flour mixture and whisk to distribute.
4 Using a separate medium bowl, whisk together the pumpkin puree, egg, heavy cream, and brown sugar until combined.
5 Scrape the pumpkin mixture into the flour mixture.
6 Sprinkle in the cooked sausage and using a rubber spatula gently fold all the ingredients together until just combined.
7 Lightly flour your hands and gently shape the dough into a shaggy ball to remove from the bowl. Do not knead or pack the dough.
8 Transfer the dough onto a lightly floured surface or piece of parchment paper.
9 Gently shape the dough by cupping your hands around it and pat with a light pressured flat hand into a disc. The disc should be about 7 inches wide and 1-1.25 inches thick.
10 Using a bench scraper or sharp knife, cut the disc in half and then each half into thirds for a total of six pieces.
11 Using an offset spatula or pie server, carefully transfer the wedge shaped dough pieces onto a parchment paper lined baking sheet. Leave 2 inches space between each scone.
12 Take a pastry brush and gently brush the tops of each scone with a light coating of heavy cream.
13 Top the scones with pepita seeds and a sprinkle of parmesan cheese.
14 Place the baking tray on the middle rack of the oven and bake for 20-22 minutes, or until lightly golden brown on the top.
15 Remove the tray from the oven and set it on a cooling rack for 5-10 minutes before serving.
16 Enjoy plain, with butter, or with an over easy egg.