Pumpkin Spice Scones (sourdough discard)
Servings: 16 medium scones
Equipment
- baking sheet
- Parchment Paper
- pastry cutter (or forks)
- Food Scale
- Rolling Pin
- Mixing Bowl
- bench knife or large knife
Ingredients
- 50 g whole wheat flour
- 350 g all purpose flour
- 100 g brown sugar
- 25 g cane sugar
- 15 g baking powder
- 4 g salt
- 6 g cinnamon 2 t.
- 3 g ginger 1 t.
- 2 g freshly ground nutmeg 1 t.
- 2 g ground clove 3/4 t.
- 134 g unsalted butter chilled
- 180 g pumpkin purée
- 150 g sourdough discard
Icing
- 65 grams powdered sugar 1/2 cup
- 1 t. vanilla extract (you can sub. maple extract)
- 1-3 t. milk
Instructions
- Mix dry ingredients (flour, spices, salt, baking powder) in a bowl.
- Cut butter into cubes or slices. Incorporate into dry ingredients with pastry cutter or forks.
- Once the dry ingredients and butter are combined and the butter pieces are no bigger than a pea, mix in the pumpkin purée and sourdough discard. Mix until just wet and no dry flour. Don’t overmix.
- These can be shaped and baked right away or for optimum digestibility, softer crumb, and more pronounced flavor, you will want to put your dough into the fridge to ferment. To ferment, cover dough and put in the fridge for 2-12 hours to develop flavor and let the sourdough begin to break down the gluten for digestibility.
- Preheat oven to 400 degrees F.
- Prepare 2 baking sheets by placing a sheet of parchment paper on top of each one. Place the chilled dough on an unfloured work surface. Cut the dough in half. Roll out each half of the dough into a 5-inch-by-5-inch square that is evenly thick--about 1-inch thick. Use a large knife like a butcher knife or pastry cutter and cut squares of rolled dough in half along the middle both directions to create four equal parts of each square (8 smaller squares in total amoung the two portions of dough). Then cut each square diagonally to create 16 medium-sized scones. Place onto the two baking sheets about 3 or more inches apart.
- Recover each pan with plastic wrap to rechill in fridge while oven finishes preheating. Bake one pan of scones at a time.
- Bake each pan for 12-14 minutes until a toothpick inserted into the middle of the largest scone comes out clean.
- Move scones to a cooling rack.
- Once scones are no longer hot and only slightly warm (20-30 minutes), whisk together the ingredients for the icing. The consistency should be drizzling consistency--when you lift up the whisk, the icing should drizzle off and make a defined pattern on the rest of the icing before it dissolves back into the rest of the batch.
- Drizzle icing in a zigzag pattern across the tops of the scones.
- Enjoy!
Notes
Scones have a signature tender, flaky texture. To achieve this, the butter must stay cold which means the dough should be chilled if it gets too warm or if time is needed to rest or ferment. Also, you want to avoid over mixing or overworking the dough which will cause the scones to develop more gluten strength and become chewy. The pumpkin scone version is less flaky than traditional due to the high moisture in pumpkin.