Pumpkin Sourdough Scones
Delicious, easy to make, and full of fall flavor, these pumpkin sourdough scones are topped with a maple cinnamon glaze for the perfect fall treat! They can be made with either discard or active sourdough starter, and include instructions for both the long fermentation or same-day methods.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 Tbsp baking powder aluminum-free
- 1 tsp cinnamon
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 8 Tbsp unsalted butter frozen and then grated
- ½ cup pumpkin puree blotted
- ½ cup sourdough starter active or discard
- 1 egg + 1 egg yolk cold
- 1 tsp vanilla
- 1 Tbsp milk cold + more if needed
Topping
- ½ cup powdered sugar
- ¼ cup maple syrup
- ⅛ tsp cinnamon
- dash of salt
Instructions
Long Fermentation Method
- Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Make a well in the center of the dry ingredients, and in the well add the sourdough starter, egg and egg yolk, vanilla, pumpkin, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to room temperature.
- Meanwhile, combine the powdered sugar, maple syrup, cinnamon, and salt until well-mixed. Drizzle over the scones. Enjoy!
Same-Day Method
- Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, pumpkin, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- Meanwhile, combine the powdered sugar, maple syrup, cinnamon, and salt until well-mixed. Drizzle over the scones. Enjoy!
Notes
- Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
- Chill before baking – Chilling helps the scones not spread too much.
- Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.
- Cheese grater - Use a cheese grater to get the frozen butter in the right size pieces.