Maple Drizzled Pumpkin Scones with your Sourdough Discard
Ok come on now, I need to keep up with the pumpkin trend that we all crave during the Fall. Pumpkin everything right?
One of my favorite treats is a homemade scone with a yummy cup of coffee. So I thought I would experiment with pumpkin made with a bit of sourdough discard and a maple drizzle for a touch of sweetness.
They are so very moist, not to overpowering with pumpkin and hit the spot for a dessert or that afternoon pick me up.
Ingredients:
2 C All-Purpose Flour
1 TBLSP Baking Powder
1/2 C Dark Brown Sugar
1 TSP of Cinnamon and Pumpkin Pie Spice.
1 stick (1/2 c) Unsalted Butter, super cold if not frozen a bit.
1/2 C Pumpkin Puree ( squeeze out as much water as you can see note )
1/2 C Sourdough discard
1 Egg
2 TSP Vanilla
2 TSP Half and half, whole milk or heavy whipping cream
* Optional course sugar/Turbinado sugar for sprinkling on top
Maple Glaze
2 TBLSP Unsalted Butter
1/3 C Pure Maple Syrup
1 C Sifted Confectioners’ Sugar
pinch salt to taste
Pre heat oven to 400 degrees and place your scone pan in the freezer.
Whisk your flour, baking powder, cinnamon and pumpkin pie spice in a large mixing bowl. Using a box grater, grate your butter into the dry ingredients. Using two butter knives, a pastry cutter or like me, your fingers, mix in that butter until it resembles pea size crumbs. I pop this in the refrigerator while I do the next step. ( cold is key )
Next, in another bowl or 4 cup measuring cup, whisk your sourdough discard, egg, 1/2 and 1/2, vanilla, brown sugar and pumpkin puree.
Remove your bowl from fridge and pour your wet ingredients into your dry butter ingredients and mix just until everything is moist.
Remove your scone pan from freezer and using a 4 tablespoon scoop (LOVE my King Arthur scoops) or two tablespoons and scoop out the batter and place into your scone pan. This will easily fill your 8 serving scone pan.
*Don’t have a scone pan, pour your batter on a piece of parchment paper and form into a 8” disk. Use a sharp knife and cut into 8 wedges. For mini scones make two 5” disk and cut again into 6-8 wedges. Place them on a lined parchment paper cookie sheet.
I like to brush on a little 1/2 and 1/2 or milk and sprinkle that turbinado sugar on top.
Cook for 20-25 minutes for your larger scones and about 18-20 minutes for your smaller ones. Just check them, if they are golden brown they are perfect. Remove from the oven but let them cool for a bit.
While scones are cooling whip up that maple glaze. Add your butter and maple syrup to a small sauce pan. Heat until butter is melted remove from heat and add your confectionery sugar and a pinch of salt. Drizzle that glaze over your warm scones and serve.
Not ready to dish them out to share, they can be stored on the counter or in the fridge for a couple of days. I have also stored these in the freezer wrapped in parchment paper and in an airtight container. They can be thawed and rewarmed in the microwave.
Note from me~, to get rid of that water in the pumpkin puree, I literally blotted with several paper towels. The drier the puree the better your scones will turn out, promise.
