The pumpkin adds a subtle earthy and almost savory flavor, natural orange color, and moisture to the scones. You can use canned pumpkin puree (recommended) or roast your own pumpkin. Makes tender and flaky scones: As mentioned above, sourdough discard helps to tenderize the scones and inhibits gluten development for a flakier scone. 3801 shares Jump to Recipe These sourdough pumpkin scones with chocolate chips are delicious, sweet, and full of fall flavors. Quickly mix them together for a fast treat, or you can choose to long ferment for more health benefits. The tastes of fall are my absolute favorite.
Sourdough Pumpkin Spice Scones The Good Hearted Woman
Cut the scone dough into 8 equal sized pieces. Transfer the scone dough onto the prepared baking sheet. Brush the scones with milk using a pastry brush and place into the preheated oven. Bake the scones for 20 to 25 minutes or until they are golden brown. Yes!!! But " scones " might be pushing the definition.) This simple sourdough scone recipe is a perfect way to use up your sourdough discard. Sourdough adds a subtle, tangy flavor to your scones, and gives them amazing lift in the process. Sourdough Pumpkin Scone Ingredients 40 comments Soft and tender pumpkin scones with the flakiest layers throughout, made with sourdough discard! These are not dry; they practically melt in your mouth and are the most delicious Fall treat. The maple glaze makes them particularly dreamy, the perfect companion to the warm cinnamon, ginger, and nutmeg within each bite. Jump to Recipe These sourdough pumpkin scones are so moist and tender they are more like a cross between a scone and a muffin rather than a traditionally "dry scone." Taking only 15 minutes to bake, they will remind you of pumpkin scones at your favorite cafe! Jump to Recipe
Pumpkin Spice Sourdough Discard Scones Urban Farm and Kitchen
1. Cut butter into cubes and put into the freezer. 2. Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt together in a large mixing bowl. Sir to mix. 3. In a small mixing bowl, whisk together the egg, pumpkin puree, sourdough starter, heavy cream and vanilla extract. 4. Sharp knife Baking sheet ingredients you'll need: Pumpkin Sourdough Scones - All purpose unbleached flour Sugar Baking powder Baking soda Salt Pumpkin pie spice (instructions below to make your own) Unsalted butter Pumpkin puree Sourdough starter discard Egg Vanilla extract Recipes Scones Harvest Pumpkin Scones Recipe by PJ Hamel 312 Reviews 4.6 out of 5 stars These deep-gold scones are as tasty as they are pretty. Cinnamon, ginger, allspice, and nutmeg spice the dough; diced crystallized ginger and cinnamon chips take their flavor over the top. Prep 15 mins Bake 20 to 25 mins Total 1 hr 5 mins Yield 12 scones Ingredients: Flour: Use regular all-purpose flour for this recipe. I do not recommend substituting whole wheat flour in this recipe or you will end up with tough and dry scones. Spices: We use a combination of pumpkin pie spice and cinnamon in this recipe to supplement. I like adding extra cinnamon in addition to the pumpkin pie spice.
Pumpkin Scones with Sourdough Discard Natasha's Baking
Ingredients: Dry Ingredients: Unbleached all purpose flour Brown sugar or sucanat Baking powder Pumpkin pie spice Cold butter Wet Ingredients: Heavy cream Sourdough starter discard or active starter Pumpkin puree Egg Maple Glaze: Powdered sugar Pure maple syrup Ground cinnamon Vanilla extract Coarse sugar for topping (optional) Tools You May Need: With the addition of pumpkin and sourdough starter they are light, flaky, and flavorful. Plus, a concoction of spices gives them a pleasant pumpkin-pie profile. The scones themselves are only slightly sweetened but a simple vanilla glaze on top provides a nice sugary finish. With coffee or tea (or maybe even a pumpkin spice latte for those.
Recipe Pumpkin Spice Maple Sourdough Discard Scones Luay Ghafari Don't discard your sourdough discard! Make scones! These scones bring together the autumnal flavors of pumpkin spice and maple in a perfectly harmonious sweet treat. 4.77 from 13 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 15 mins Pumpkin Sourdough Scones — Under A Tin Roof The Winter 2023 Edition of The Journal is Here! Order Now for Winter & Holiday Inspiration. 0
Pumpkin Sourdough Scones — Under A Tin Roof™ Sourdough Starter Discard
Yes, absolutely! These Sourdough Discard Pumpkin Scones will freeze well in their unbaked state or their baked state for up to 3 months in an airtight container or freezer bag. To defrost frozen baked scones, pop them in the oven at 350 degrees F / 175 C for about 10-15 minutes, or the microwave for about 30-60 seconds. Ingredients Dough 350 g unbleached all purpose flour 150 g granulated sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 teaspoons pumpkin spice 113 g cold butter 130 g sourdough discard 150 g canned pumpkin 1 large eggs 2 tbs milk + Sugar for topping (optional) Icing 1 cup of powdered sugar 3 tbs +/- 1 tsp cold milk
