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Pumpkin Sourdough Scones

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Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Servings 8

Ingredients
  

For Scones

  • ½ cup butter unsalted and frozen
  • 2 ½ cups all-purpose flour
  • ½ cup brown sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon each cloves and nutmeg
  • ½ teaspoon salt
  • ½ cup pumpkin puree NOT pie filling
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup sourdough starter discard or active
  • ¼ cup heavy cream

For Glaze

  • 1 cup powdered sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 1-2 tablespoons milk or heavy cream

Instructions
 

  • Place a stick of butter (½ cup) in the freezer for 20-30 minutes.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg and salt.
  • Remove butter from freezer and grate into flour using a box grater. Toss the butter into the flour using your fingertips.
  • In a small bowl, whisk together the pumpkin, egg, vanilla, sourdough starter and ¼ cup heavy cream. Pour over flour mixture and, using a spatula, gently work the mixture together into a shaggy dough.
  • Turn dough out onto a lightly floured counter and gently knead until the dough comes just together. (Do not knead past this point as over-worked dough will yield tough scones. You just want it to come together and be able to hold its shape.)
  • Press the dough into a one-inch thick circle and cut into eight equal triangles.
  • Place scones onto a parchment lined baking sheet and set in the fridge while the oven preheats.
  • Preheat oven to 400°F. Bake for 20-25 minutes or until edges are lightly browned. Remove from oven and allow to cool on rack.
  • To make glaze, combine one cup powdered sugar with two tablespoons of maple syrup, ½ teaspoon of cinnamon, a pinch of salt and one or two tablespoons of milk or cream until you have a good consistency to drizzle over your scones.