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Sourdough Pumpkin Scones Recipe

Sourdough Pumpkin Scones Recipe
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★★★★★

5.2 from 7 reviews

These Sourdough Pumpkin Scones are a delightful fall treat combining the tangy depth of sourdough discard with the warm spices of pumpkin pie spice. Perfectly flaky and tender, they are topped with a sweet cinnamon pumpkin glaze that adds an irresistible finishing touch. Ideal for breakfast or an afternoon snack with coffee.

Ingredients

Scale

Dry Ingredients

  • 240 g All-purpose Flour (2 cups)
  • 2 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Pumpkin Pie Spice (or 1 tsp ground cinnamon and a ¼ tsp each of ground nutmeg, ginger, and cloves)

Wet Ingredients

  • 113 g Unsalted Butter (cold, one stick)
  • 122 g Pumpkin Puree (½ cup)
  • 66 g Light Brown Sugar (⅓ cup)
  • 1 Egg (plus another egg for egg wash)
  • 100 g Sourdough Discard (½ cup, or active sourdough starter)
  • 2 tsp Vanilla Extract
  • 61 g Buttermilk (¼ cup, or milk or cream)

Glaze Ingredients

  • 120 g Powdered Sugar (1 cup)
  • ½ tsp Ground Cinnamon
  • 2 tbsp Pumpkin Puree
  • Buttermilk (or milk or cream to adjust consistency)

Instructions

  1. Mix the dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice in a large bowl until evenly combined.
  2. Cut in the butter: Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use your hands to smash the butter pieces into various sizes, distributing them evenly throughout the flour mixture to create flaky layers.
  3. Mix the wet ingredients: In a separate bowl or measuring cup, combine the pumpkin puree, light brown sugar, one egg, sourdough discard, and vanilla extract. Stir well to blend.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients and use a spatula to bring the dough together into a shaggy mass. Add the buttermilk gradually, a couple of tablespoons at a time, just until the dough begins to form. The mixture may still seem dry with some floury spots—this is normal.
  5. Fold the dough for layers: Lightly flour your work surface and turn the dough out onto it. Pat the dough into a rectangle about half an inch thick. Use a bench scraper to fold the dough in thirds like a letter, then rotate it 90 degrees and pat it back out into a rectangle. Repeat the folding to create flaky layers. Finally, pat the dough into a 10-inch round.
  6. Cut and freeze: Cut the dough into eight triangles using the bench scraper. Arrange the scones evenly on a parchment-lined half-sheet pan and place in the freezer while you preheat the oven. This step helps the scones hold their shape and bake evenly.
  7. Bake: Preheat your oven to 400ºF (204ºC). Remove the scones from the freezer, then brush the tops lightly with an egg wash made from the second egg. Bake for 12 to 15 minutes or until the tops are lightly golden brown. Transfer to a wire rack and allow to cool completely before glazing.
  8. Make the cinnamon pumpkin glaze: In a bowl, mix the powdered sugar, ground cinnamon, and pumpkin puree until thick and smooth. Thin the glaze by adding buttermilk or cream a splash at a time until pourable but still thick.
  9. Glaze the scones: Dip the cooled scones into the glaze or drizzle the glaze over them. Allow the glaze to set slightly before serving.

Notes

  • Cold butter is crucial for flaky scones; keep the butter chilled until ready to use.
  • Freezing the scones before baking helps maintain their structure and enhances flakiness.
  • You can use active sourdough starter instead of discard if preferred, but discard works best for flavor and texture in this recipe.
  • For dairy-free variation, substitute buttermilk with almond or oat milk and butter with a vegan butter substitute.
  • Make sure to cool scones fully before glazing to prevent the glaze from melting off.

Nutrition

Keywords: sourdough pumpkin scones, pumpkin scones recipe, fall baking, sourdough discard recipe, pumpkin spice scones

Find it online: https://thefoodrecipe.com/sourdough-pumpkin-scones-recipe/