Sourdough Pumpkin Scones

original recipe: Pantry Mama

Ingredients

• 250 g flour (all purpose or bread)

• 100 g light brown sugar

• 2 tsp pumpkin pie spice

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 stick (8 T) unsalted butter

• 150 g pumpkin puree

• 100 g active sourdough starter (or sourdough discard)

• 1 tsp Vanilla Extract

  
  

Spiced Pumpkin Glaze

• 120 g confectioners

• ½ tsp Pumpkin Spice

• 1 - 2 T milk

Instructions:

1. Preheat your oven to 400F and line a large baking sheet with parchment paper.

2. In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda and salt. Cut the butter into the dry ingredients.

3. Now add the wet ingredients - pumpkin puree, vanilla extract and sourdough starter to the bowl and mix until incorporated.

4. Dump the dough out onto a lightly floured surface and push it out into a circle. You want it to be about 1/2 inch thick.

5. Cut the scone dough into 8 equal sized pieces.

6. Transfer the scone dough onto the prepared baking sheet.

7. Brush the scones with milk or heavy cream using a pastry brush.

8. Bake the scones for 20 to 25 minutes or until they are golden brown.

9. Remove them from the oven and place them onto a wire rack to cool.

10. While the scones are cooling, prepare the glaze by combining the ingredients in a small bowl and whisk together until smooth and free from lumps.

11. Once the scones are cool, pour the glaze over top.

These Pumpkin Sourdough Scones are the perfect fall breakfast or treat!

See you soon. XO -Mandy