Sourdough Pumpkin Scones
Infused with pumpkin, sourdough starter, and a mixture of spices, these fan-favorite scones are tender, flaky, and full of fall flavor. A simple vanilla glaze provides the perfect sweet topping.
Ingredients
Scones
- 284 grams (2 cups) all purpose flour
- 50 grams (¼ cup) granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp allspice
- ½ tsp nutmeg
- ¼ tsp cloves
- 3 grams (½ tsp) salt
- 113 grams (½ cup) butter cold and cut into cubes
- 125 grams (½ cup) sourdough discard 100% hydration
- 113 grams (½ cup) canned pumpkin
- 1 large egg
- 1 tsp vanilla extract
- Milk or heavy cream for brushing
Icing
- 113 grams (1 cup) powdered sugar
- 15 grams (1 tbsp) milk
- ½ tsp vanilla extract
Instructions
- In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, cloves, and salt.
- Add butter to dry ingredient mixture. Work in butter with your fingers until the mixture is crumbly and butter is fairly evenly incorporated.
- In a medium bowl whisk together sourdough discard, pumpkin, egg, and vanilla extract until smooth.
- Add wet mixture to dry ingredients and mix with a wooden spoon until just combined. Knead gently with your hands to bring the mixture into a ball.
- Transfer dough to a large parchment-lined baking sheet. Shape the dough into and 7-inch disk. Cut into 8 wedges and spread out on sheet pan. Refrigerate for at least 15 minutes.
- Preheat oven to 400°. When scones are done chilling, brush with milk or heavy cream and bake for 20-25 mintues until golden brown. Cool on pan for 5 minutes then remove to a wire rack to cool completely.
- Once scones are completely cooled, make icing: in a small bowl whisk together powdered sugar with 1 tbsp milk and vanilla extract. Add addition milk as needed if icing is too thick. Spread onto cooled scones.
Notes
1½ tbsp pumpkin pie spice can be substituted for the cinnamon, ginger, allspice, nutmeg, and cloves.