Sourdough Pumpkin Scones

 


  • 1 ¾ cups (220 g) all-purpose flour
  • ⅓ cup (66 g) granulated sugar (or brown sugar)
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup (113 g) cold unsalted butter, cubed
  • ½ cup (110 g) sourdough discard
  • ⅓ cup (80 ml) heavy cream
  • ½ cup (115 g) pumpkin purée, blotted well with paper towels
  • 1 teaspoon vanilla extract

Maple Glaze:
  • 2 Tablespoons (28g) unsalted butter, melted
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • pinch salt, to taste

Blot the pumpkin purée and make pumpkin spice, if needed. 

Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in the basin of a food processor and pulse to combine. Cut the cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1-second intervals until the butter is well distributed, leaving pea-sized pieces.

In a small bowl or measuring cup, stir together the sourdough discard, blotted pumpkin purée, heavy cream, and vanilla extract. Pour this evenly over the dry ingredients and pulse again until the dough is just beginning to cling together, taking care to pulse in brief intervals and not blend continuously.

When the dough is clinging to itself, transfer it to a clean, lightly floured surface or silicone mat. Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this process 4–5 times, working quickly to avoid warming or overworking the dough.

Shape the dough into a smooth disk about 1 inch thick and 6–7 inches round. Cut the disk into 8–10 wedges, pressing your knife straight down with each cut rather than sawing. Place the wedges on the prepared baking sheet, leaving at least 2 inches of space between them.

Bake on the center rack of the oven for 18–22 minutes, until the edges are golden brown and the centers are set. Prepare glaze and drizzle over warm scones.


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