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Sourdough Discard Pumpkin Scones

Ingredients

  • 2 cups 240 g all-purpose flour
  • 1/3 cup 67 g brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Pinch of ground cloves
  • 1/2 cup 113 g very cold butter
  • 1/2 cup 120 g sourdough discard
  • 1/2 cup 120 g pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons heavy cream or milk only if needed
  • Additional cream or milk for brushing
  • Coarse sugar optional

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • Grate the cold butter into the flour mixture and toss gently to coat.
  • In a separate bowl, whisk together sourdough discard, pumpkin puree, egg, and vanilla.
  • Add the wet ingredients to the dry ingredients. Fold gently until a shaggy dough forms. If necessary, add milk or cream 1 tablespoon at a time.
  • Turn the dough onto a lightly floured surface. Gently press together and fold the dough over itself 2–3 times.
  • Pat into a 7–8-inch circle approximately 1 inch thick.
  • Cut into 8 wedges and arrange on the prepared baking sheet.
  • Chill for 15–20 minutes.
  • Brush the tops lightly with cream or milk and sprinkle with coarse sugar, if desired.
  • Bake for 18–22 minutes, until risen and lightly golden.
  • Cool for about 10 minutes before serving or glazing.