•The scones require just a sheet pan, bowl, and spatula for baking!
•It's made with real pumpkin puree and sourdough starter.
•Super moist and flaky.
•Drizzled with an easy pumpkin cinnamon glaze.
For extra flaky scones, dump the dough out onto a floured surface, pat it into a rectangle, and fold it into thirds like a letter. Repeat.
This will create lots of extra layers!
Pat the pumpkin scones into a round and cut out eight triangles.
Place them on a sheet pan lined with parchment paper and freeze while you preheat the oven.
Brush the tops of the scones with a light egg wash.
Bake the sourdough pumpkin scones at 400ºF (204ºC) for 12-15 minutes until the tops are lightly golden brown. Cool on a rack.
As the scones cool, make the easy pumpkin glaze.
Mix powdered sugar, pumpkin puree, and cinnamon in a bowl. Splash in milk until it's thick but pourable.
Drizzle the tops of the scones.