Cozy Sourdough Pumpkin Scones Recipe
As the leaves begin to change and the crisp air brushes against our skin, there’s nothing quite like the comforting aroma of freshly baked scones wafting through the kitchen. These Sourdough Pumpkin Scones not only blend the warmth of pumpkin spice with the unique tang of sourdough but also bring back sweet memories of cozy fall afternoons spent with loved ones. Picture this: the golden sun pouring through the window, a cup of steaming tea in hand, and the soft crumble of a tender scone on your plate. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Beautifully Moist Texture: Thanks to the sourdough starter, these scones have a deliciously soft and moist crumb that melts in your mouth.
- Perfectly Seasonal: With pumpkin spice as the star ingredient, these scones are a love letter to fall and perfect for holiday breakfasts or brunch gatherings.
- Easy to Make: This recipe is simple enough for beginners, making it an excellent choice for anyone looking to whip up a comforting treat without any fuss.
- Reduce Waste: These scones are a fantastic way to use up that sourdough starter discard that you might otherwise throw away!
- Versatile: Enjoy them plain or jazz them up with your favorite mix-ins. They can easily be customized to suit your taste.
Ingredients You’ll Need for Sourdough Pumpkin Scones Recipe | Recipe Using Sourdough Starter, Pumpkin Breakfast, Sourdough Starter Discard Recipe
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1/2 cup sourdough starter discard
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped pecans for added flavor
How to Make Sourdough Pumpkin Scones Recipe | Recipe Using Sourdough Starter, Pumpkin Breakfast, Sourdough Starter Discard Recipe
Preheat Your Oven: Get your oven nice and cozy by preheating it to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin spice, and salt. The warm spices will fill your kitchen with an inviting aroma!
Cut in the Butter: Add the cubed cold butter to the bowl. Using a pastry cutter or your fingers, work it into the flour until the mixture resembles coarse crumbs. It should feel tender but maintain a bit of texture.
Combine the Wet Ingredients: In another bowl, whisk together the sourdough starter discard, pumpkin puree, brown sugar, egg, and vanilla extract. Stir until everything is smoothly mixed.
Bring It Together: Pour the wet mixture into the dry ingredients. Gently fold the mixture with a spatula until just combined; be careful not to overmix. If you’re adding chocolate chips or nuts, now is the time to fold them in!
Shape the Scones: Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut into wedges (like a pizza) or cute round shapes using a biscuit cutter.
Bake: Transfer the scones to your prepared baking sheet. Bake for 15-20 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let them cool on the sheet for a few minutes before transferring them to a wire rack. Enjoy them warm, perhaps with a spread of butter or a luscious drizzle of maple glaze!
Fun Ways to Customize It
- Spicy Twist: Add some chopped crystallized ginger for a zesty kick that complements the pumpkin perfectly.
- Dried Fruit Delight: Fold in half a cup of dried cranberries or raisins for a sweet burst of flavor with every bite.
- Royal Additions: Drizzle with a simple glaze made of powdered sugar and a splash of maple syrup for an indulgent treat.
- Herbal Infusion: Try adding a teaspoon of fresh rosemary or thyme to the dough for a unique savory twist.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough in advance, shape the scones, and refrigerate them. Simply bake when you’re ready for fresh scones!
- Ingredient Swaps: You can substitute the all-purpose flour with gluten-free flour if you need a gluten-free option. Just make sure to add an extra teaspoon of baking powder to help them rise.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month; just reheat in a warm oven when you’re ready to enjoy!
- Perfect Slicing: For perfectly-shaped scones, use a sharp knife and make clean cuts through the dough, rather than twisting the knife, which can hinder rising.
Nutrition Information per Serving
- Serving Size: 1 scone
- Calories: 177
- Carbohydrates: 28g
- Sugar: 4g
- Fat: 7g
- Protein: 3g
- Sodium: 135mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough and shape it ahead of time, then refrigerate or freeze until you’re ready to bake.
Can I use different ingredients?
For sure! You can swap out the pumpkin for butternut squash puree or even a mashed banana for an equally delightful scone.
How do I store leftovers?
Keep any uneaten scones in an airtight container at room temperature. They’ll stay fresh and cozy for a few days!
How long does it last?
These scones typically last about 3 days at room temperature and up to a month in the freezer.
A Cozy Closing Note
These Sourdough Pumpkin Scones are perfect for cozy mornings or unexpected guests. They represent all the warmth and nostalgia that fall brings and are a fantastic treat to bake any time you want something comforting. Save this Sourdough Pumpkin Scones Recipe | Recipe using sourdough starter, Pumpkin breakfast, Sourdough starter discard recipe to your fall baking board so it’s ready when you need a cozy treat! Happy baking, and may your kitchen be filled with the essence of pumpkin spice and warm memories!
Cozy Sourdough Pumpkin Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deliciously moist scones that blend pumpkin spice with the unique tang of sourdough, perfect for cozy fall mornings.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1/2 cup sourdough starter discard
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or chopped pecans
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the all-purpose flour, whole wheat flour, baking powder, baking soda, pumpkin spice, and salt together in a large bowl.
- Cut in the cubed cold butter until the mixture resembles coarse crumbs.
- Combine the sourdough starter discard, pumpkin puree, brown sugar, egg, and vanilla extract in another bowl until smoothly mixed.
- Bring the wet mixture into the dry ingredients and fold gently until just combined.
- Shape the dough into a 1-inch thick circle on a floured surface and cut it into wedges or round shapes.
- Bake the scones for 15-20 minutes or until golden brown and a toothpick comes out clean.
- Cool on a wire rack and enjoy them warm.
Notes
Customize your scones with chocolate chips, nuts, or a maple glaze for an extra treat. Can be refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 177
- Sugar: 4g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
