When there is a chance to utilize sourdough discard, I jump right at it. Pumpkin scones are among those sourdough discard products that are easy to make, and that taste absolutely delicious! And of course this is a perfect Fall recipe.
Ingredients
Dough
- 350 g unbleached all purpose flour
- 150 g granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 teaspoons pumpkin spice
- 113 g cold butter
- 130 g sourdough discard
- 150 g canned pumpkin
- 1 large eggs
- 2 tbs milk + Sugar for topping (optional)
Icing
- 1 cup of powdered sugar
- 3 tbs +/- 1 tsp cold milk
- 1/2 tsp pumpkin spice
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder baking soda, salt, and spices.
- Shred the cold butter using shredder, mix it together with flour mixture.
- Stir in a pumpkin purée, sourdough discard, and an egg.
- Mix everything until well incorporated. Don’t over-knead, you should still see some lumps of butter.
- Put in fridge for 30 minutes to cool down.
- Preheat oven 400F. Line a baking sheet with a baking mat or parchment paper.
- Roll the dough about 3/4 inch thick on the floured surface.
- Cut triangular, rectangular or any other shape pieces.
- Brush each scone with milk and sprinkle with caster sugar.
- Bake at 400F for 15 minutes.
- Let them cool.
- Drizzle some icing on top (optional).
Enjoy your pumpkin scones.
Thank you for sharing your recipes. They look super delicious
Thank you 🙏
Thank you! Delicious!!
Thank you ☺️
Obrigada querida 😘😘😘 Vou fazer!!
Thank you 🙏
all your recipes look amazing..I wish to try this one , can I substitute the pumpkin with apple sauce?
Yes, absolutely! Then use just cinnamon, as a spice.
It will be delicious 🙏
Tasted GREAT! I grate the butter over wax paper and then toss that in freezer while I’m mixing the dry ingredients. Makes for quick and easy mixing with the flour and very little kneading.
Very great idea!
I Will try it next time
Thank you 🙏
I made those 2 days ago and just this morning. They are excellent.
Also, your publisher just brought me my copy of your book. Looks fantastic! Now I don’t have to pull up the text version from my email every time I want to bake those recipes. He got a scone for his troubles. Lol
Marco, thank you so much for your kind feedback!
And how lucky are you to have my book earlier.
Thank you again 🙏
any chance there is an American version (non metric)??
I can do it myself but I was just hoping for an easy way out!
Sorry about that, but I was taught in bakery school by grams.
Walmart sells scales for under $10…. Works well – there are also conversions online you can use
Thank you 🙏
Google the quantities
Hi – thanks so much for this recipe! Forgive me if I’m missing this, but where do I add the cream in the scones? I see it listed in both the dough and icing.
Thank you!!!
Jill, hi!
You will need milk only for the icing.
I’m sorry – I meant milk. I always substitute with cream when milk is called for :-O
The milk is optional to brush on the scones before baking. I don‘t do it (I actually just made them today) as I use the frosting. The frosting requires some milk, too.
Thank you, Marco 🙏
This looks so good! What a great combination of flavors!