{"id":328564,"date":"2025-12-03T01:19:59","date_gmt":"2025-12-03T01:19:59","guid":{"rendered":"https:\/\/som2nynetwork.com\/recipes\/category-a-b\/bread\/einkorn-sourdough-pumpkin-scones-the-perfect-loaf\/"},"modified":"2025-12-03T01:19:59","modified_gmt":"2025-12-03T01:19:59","slug":"einkorn-sourdough-pumpkin-scones-the-perfect-loaf","status":"publish","type":"post","link":"https:\/\/som2nynetwork.com\/?p=328564","title":{"rendered":"Einkorn Sourdough Pumpkin Scones | The Perfect Loaf"},"content":{"rendered":"


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Apparently, I haven\u2019t had enough pumpkin this year. <\/p>\n

Now, I love a dry, thick, and dense scone, but these are not that. These sourdough pumpkin scones have a soft interior and craggy, sturdy crust\u2014kind of like the best of both worlds, if I\u2019m honest. So then you might wonder: are they scones or biscuits? Well, I\u2019ll leave the technicalities to you and which side of the pond you most closely associate with, but for me, they\u2019re squarely (or triangularly, as the case may be) a scone since they lean sweet.<\/p>\n

In making these pumpkin scones, I discovered a few little tricks I\u2019ve found to get a super-tall rise instead of a flatter, more spready scone. And while I do love both varieties, there\u2019s something very nice about a clean-cut, straight-sided, and tall scone. <\/p>\n

If you live at a high altitude like I do here in the high desert, I think these little tricks are even more important. And just like when baking sourdough bread at high altitude<\/a>, a few small adjustments can take you from a flat scone to a tall, proud scone (or loaf).<\/p>\n

Let\u2019s dive in.<\/p>\n

\"Baked\"Baked<\/a>
Tall, sturdy, and yet surprisingly flaky and tender.<\/figcaption><\/figure>\n

What If I Don\u2019t Have Einkorn?<\/h2>\n

If you don\u2019t have whole-grain einkorn on hand, swap it for any whole wheat flour you have in the pantry. I\u2019d especially love these with Red Fife, Butler\u2019s Gold, or Marquis. The earthiness of the whole-grain flour really does bring a rustic slant to these scones, complementing and balancing the sweet pumpkin.<\/p>\n

For a Flaky and Flavorful Scone, Use Buttermilk<\/h2>\n

While buttermilk has less fat than heavy cream (about 1-2% versus 36%), its acidity is what makes these scones special. That low pH works with your sourdough starter<\/a> to make the gluten more relaxed and extensible, which is especially helpful for whole-grain einkorn\u2019s delicate structure. <\/p>\n

\"Sourdough\"Sourdough<\/a>
Sourdough discard pumpkin scones cut into triangles.<\/figcaption><\/figure>\n

The result? A tender, flaky crumb that comes from the acid\u2019s effect on gluten behavior, plus the tangy buttermilk plays beautifully with both the fermented notes from your discard and the earthy sweetness of pumpkin. In our more traditional flaky sourdough scones<\/a>, we use heavy cream for its high fat content, which coats flour particles and creates distinct layers when the cold fat melts during baking. It\u2019s not better or worse; it\u2019s just a different path to a tender texture.<\/p>\n

For a Taller Scone, Use Convection<\/h2>\n

In experimenting here over the years, I\u2019ve come to realize convection is your friend in just about all forms of baking (except when you\u2019re steaming your oven for bread<\/a>, of course). The intense, even heat helps to form a crust on the outer edges of these scones in the first few minutes of baking. I see this as helping \u201cset\u201d the dough quickly, preventing it from spreading and resulting in tall scones rather than flat, spready ones.<\/p>\n

If your oven doesn\u2019t have convection, you could try increasing the baking temperature by 25\u00b0 for the first few minutes, which may emulate convection in a way.<\/p>\n

\"Baked\"Baked<\/a>
These pumpkin scones are golden and craggy, but oh-so-tender on the inside.<\/figcaption><\/figure>\n


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Description<\/h3>\n
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These sourdough discard pumpkin scones are tall and craggy with a soft, tender interior. The sweet pumpkin pairs incredibly well with the warm spices and nutty, wholesome whole-grain einkorn (or whole wheat).<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Dry<\/h4>\n