Sourdough Pumpkin Scones
Sourdough pumpkin scones with a delicious maple glaze and pumpkin spice flavor go great with a cup of coffee for a fall breakfast.
Servings: 8 servings
Calories: 428kcal
Ingredients
Sourdough Pumpkin Scones
- 1/2 cup butter unsalted
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup brown sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 cup sourdough starter discard or active
- 1/4 cup heavy cream
- 1 1/2 tsp vanilla extract
Maple Glaze
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 Tbsp maple syrup
- 1-3 Tbsp milk
Instructions
- Cut the butter into cubes and put it into the freezer.
- Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt together in a large mixing bowl. Sir to mix.
- In a small mixing bowl, whisk together the egg, pumpkin puree, sourdough starter, heavy cream and vanilla extract.
- Cut the cold butter into the dry ingredients with a pastry blender until the butter resembles small peas.
- Add the wet ingredients to the dry ones in the large bowl. Mix together with a spoon in the large bowl. Mix with a spoon and then knead the ingredients together with your hands just until the dough forms into a ball. Do not over-knead the dough. The less it is handled the better.
- Turn the dough out on a work surface or a dinner plate, and press into a disk about one inch thick. Cut the disk into eight wedges.
- Preheat the oven to 400 degrees F. Put the dough into the fridge for 10 to 15 minutes while the oven heats up. Line a baking sheet with parchment paper.
- When the oven is heated, remove the dough from the fridge and place it on prepared baking sheet, with the scones not touching each other. Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool on a wire rack.
- While scones are cooling, make the glaze. Mix all of the glaze ingredients together in a small bowl. Drizzle glaze over the cooled scones.
Notes
- You can double the maple glaze ingredients if you prefer more of a completely frosted scone. The recipe I've included will make a glaze that you can drizzle over the scones, but it could be easily doubled.
- Be sure to use very cold butter in this recipe. I like to cut my butter into small cubes and then put it into the freezer while I get out the other ingredients and get everything ready.
Nutrition
Serving: 1scone | Calories: 428kcal | Carbohydrates: 67g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 386mg | Potassium: 131mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2883IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 3mg
