Sourdough Pumpkin Scones
These Sourdough Pumpkin Scones are soft, tender, and full of cozy spices and pumpkin flavor. Filled with white chocolate chips and finished with a sweet brown butter icing, they practically melt in your mouth.
Servings: 8 scones
Ingredients
- 280 grams all-purpose flour 2 cups
- 70 grams brown sugar ⅓ cup
- 5 grams baking powder 1 teaspoon
- 5 grams baking soda 1 teaspoon
- 5 grams salt 1 teaspoon
- 6 grams pumpkin pie spice 2 teaspoons
- 113 grams butter frozen, ½ cup
- 100 grams white chocolate chips ¾ cup
- 120 grams sourdough discard cold, ½ cup
- 120 grams pumpkin puree ½ cup
- 45 grams milk cold, 3 Tablespoons
- 5 grams vanilla extract 1 teaspoon
Topping
- 15-30 grams milk 1-2 Tablespoons
Brown Butter Icing
- 84 grams butter 6 Tablespoons
- 15 grams milk 1 Tablespoon
- 120 grams powdered sugar 1 cup
- ¼ teaspoon cinnamon
- 1 pinch salt
Instructions
- If you don’t have any butter in the freezer, I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.
- In a large bowl, combine the dry ingredients. Shred a stick of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea.280 grams all-purpose flour, 70 grams brown sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt, 6 grams pumpkin pie spice, 113 grams butter
- Add the white chocolate chips to the flour mixture and toss to combine.100 grams white chocolate chips
- In a separate bowl, mix together the wet ingredients.120 grams sourdough discard, 120 grams pumpkin puree, 45 grams milk, 5 grams vanilla extract
- Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.
- Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first, it will seem like too much flour, but it will come together.
- Shape the dough into an 8-inch circle.
- Cut the dough into 8 pieces using a bench scraper or a sharp knife.
- Place them on a baking sheet lined with parchment paper or silicone reusable baking mats and brush the tops with 1-2 Tablespoons of milk.15-30 grams milk
- Bake in a preheated 425°F oven for 14 minutes or until they are lightly golden brown on the edges and top. Don’t over-bake or they will get dry. Remove from the oven and transfer to a wire rack.
- While the scones are baking, make the brown butter icing. Take the butter and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Add the brown butter to a heat-safe bowl and add the remaining icing ingredients, and whisk until smooth.84 grams butter, 15 grams milk, 120 grams powdered sugar, ¼ teaspoon cinnamon, 1 pinch salt
- Allow the scones and icing to slightly cool, and then add the brown butter icing on top of the scones and enjoy!
Notes
Tips:
- Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If your discard was at room temperature, place the scones in the fridge for 30 minutes or more before baking, or the scones will spread a lot.
- Don’t overknead the dough. It will be flaky when mixing. Overkneading will turn a tender scone tough.
- If the dough is not coming together, add a little extra milk to the dough until it just comes together.
Storage instructions:
- Add the scones to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave for 15 seconds.
- If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months.
- You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Nutrition
Serving: 1scone | Calories: 491kcal | Carbohydrates: 63g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 662mg | Potassium: 141mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2971IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
