Description
These Sourdough Pumpkin Scones combine the tangy goodness of sourdough discard with warm pumpkin spice flavors, perfect for cozy brunches or snacks.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/4 cup butter, cold and cubed
- 1/4 cup maple syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400ยฐF (200ยฐC).
- Combine the sourdough discard, flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the pumpkin puree, maple syrup, milk, and vanilla extract until just combined.
- Transfer the dough to a floured surface and knead gently a few times.
- Pat the dough into a circle about 1 inch thick and cut into wedges.
- Place the wedges on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until lightly browned.
- Allow to cool slightly before drizzling with a maple glaze if desired.
Notes
For best results, ensure your butter is cold and avoid overworking the dough.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg