Description
These Sourdough Pumpkin Scones are a delightful fall treat, combining the warm flavors of pumpkin, cinnamon, and spices with the tangy touch of sourdough. They are perfect for breakfast or as a sweet snack with your favorite hot drink.
Ingredients
Scale
Dry Ingredients:
- 280 grams (2 cups) all-purpose flour
- 120 grams (1/2 cup) dark brown sugar, packed
- 14 grams (1 Tablespoon) baking powder
- 3 grams (1/2 teaspoon) salt
- 2 grams (1 teaspoon) ground cinnamon
- 4 grams (1 1/2 teaspoons) pumpkin pie spice
Wet Ingredients:
- 113 grams (1/2 cup) unsalted butter, cold/frozen
- 140 grams (heaping 1/2 cup) unfed sourdough starter, discard
- 120 grams (1/2 cup) pumpkin puree
- 50 grams, 1 large egg
- 30 grams (2 Tablespoons) heavy cream
- 8 grams (2 teaspoons) vanilla extract
- 32 grams (2 Tablespoons) pure maple syrup
- 30 grams (2 Tablespoons) unsalted butter, melted
- 45 grams (3 Tablespoons) heavy cream
- 25 grams (2 Tablespoons) brown sugar
Instructions
- Preheat Oven: To 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
- Cut in Butter: Cut in cold/frozen butter until mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in sourdough starter, pumpkin puree, egg, heavy cream, vanilla extract, and maple syrup until just combined.
- Shape Scones: Turn dough out onto a floured surface, pat into a circle, and cut into wedges.
- Bake: Place scones on the prepared baking sheet and bake for about 20 minutes or until golden brown.
- Make Glaze: Mix melted butter, heavy cream, and brown sugar. Drizzle over scones once cooled.
- Optional Glaze: Mix powdered sugar, vanilla extract, and a little water to make a glaze to drizzle over the scones.
Notes
- You can adjust the sweetness by adding more or less sugar according to your taste preferences.
- For a spicier scone, increase the amount of pumpkin pie spice or add a pinch of black pepper.
- These scones are best enjoyed fresh but can be stored in an airtight container for a day or two.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 16g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Sourdough Pumpkin Scones, Pumpkin Scones Recipe, Fall Scones Recipe
