As fall arrives, our palates yearn for comforting fall flavors. Enter sourdough pumpkin scones – a delightful fusion of tangy sourdough and sweet pumpkin. Let’s explore how to create these delectable treats in your kitchen, bringing the essence of fall to your table.
Table of Contents
Recipe
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup sourdough discard
- 1/4 cup heavy cream (plus extra for brushing)
- 1 large egg
- Turbinado sugar for sprinkling
Steps
- Combine the flour, sugar, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Whisk these dry ingredients together to ensure even distribution of the leavening agents and spices.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving that perfect, flaky scone texture.
- Whisk together the pumpkin puree, sourdough discard, heavy cream, and egg in a separate bowl until well combined.
- Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; you want to incorporate everything evenly without developing too much gluten, which could make your scones tough.
- Turn the dough onto a lightly floured surface and shape it into an 8-inch disk. Using a sharp knife, cut the disk into 8 equal wedges.
- Place the wedges on a baking sheet lined with parchment paper, leaving some space between each scone. Chill in the refrigerator for 15 minutes. This resting period allows the flour to hydrate and the butter to firm up, which will help your scones maintain their shape during baking.
- Preheat your oven to 400°F (200°C).
- Just before baking, brush the tops of the scones with a little heavy cream and sprinkle with turbinado sugar for a delightful crunch.
- Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Tips and Tricks
- For an extra flavor boost, try browning the butter before adding it to the dry ingredients. This simple step adds a nutty, caramel-like depth to your scones.
- Make sure all your ingredients are cold before starting. This helps create those coveted flaky layers in your scones.
- Don’t overwork the dough. Mix until just combined to keep your scones tender.
- If you don’t have pumpkin pie spice on hand, make your own by combining cinnamon, ginger, nutmeg, and a pinch of cloves.
- For a vegan version, substitute the butter with cold coconut oil, use plant-based cream, and replace the egg with a flax egg.
How to Serve
These sourdough pumpkin scones are versatile and can be enjoyed in various ways:
- Serve them warm, fresh out of the oven, with a dollop of maple butter for an indulgent treat.
- Pair them with a steaming cup of coffee or tea for a perfect fall breakfast or afternoon snack.
- For a special brunch, serve alongside other fall favorites like apple cider and roasted nuts.
- Crumble them over yogurt or oatmeal for a delicious breakfast twist.
- Package them up as a thoughtful homemade gift for friends and neighbors during the holiday season.
Sourdough and Pumpkin Make Perfect Scones
This recipe works well for both new and skilled bakers, giving you a tasty way to use a leftover sourdough starter and enjoy the warm feelings of fall. When you eat these good-smelling scones, you might think of colorful leaves falling from trees and warm fires in the fireplace. Go ahead and turn on your oven, getting ready to make your house smell amazing with these freshly baked goodies. The yummy fall flavors will make both you and your family very happy.
