How to Make Sourdough Pumpkin Scones
Learn how to make these easy pumpkin scones made with real pumpkin puree, pumpkin spices, and sourdough discard.
Why You'll Love This Recipe
•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.
•All-purpose Flour •Baking Powder & Soda •Salt •Pumpkin Pie Spice (or a mix of other spices) •Pumpkin Puree •Sourdough Discard •Light Brown Sugar •Eggs •Vanilla Extract •Unsalted butter, cold •Powdered Sugar •Buttermilk
1. Mix the Dry Ingredients
Mix together the dry ingredients (flour, baking powder, baking soda, salt, and spices) in a large mixing bowl.
2. Add the Butter
Cut the butter into small cubes. Toss into the bowl and smash it into small pieces with your hands.
3. Mix the Wet Ingredients
Mix all of the wet ingredients together except for the buttermilk. Pour on top of the dry ingredients and bring the scone dough together.
Slowly drizzle in the buttermilk until the dough mostly comes together. It will start of dry but will come together more in the next step.
4. Fold the Scone Dough
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!
5. Cut out and Freeze
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.
7. Make the Pumpkin Glaze
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.
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