Preheat oven to 350°.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking powder, sage, thyme, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cheese, stirring to combine. Add ¾ cup plus 3 tablespoons cream, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms. (Dough will be very stiff.)

Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.

Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.

Serve warm with pumpkin butter, if desired.