Tired of discarding your sourdough discard? Bored of making discard cracker? These Pumpkin Spice Sourdough Discard scones are quite easy to whip up and come together very quickly. Did I mention they are delicious?
First of all, if you came here and you're wondering what sourdough discard is, let me give you a brief primer. The process of feeding a sourdough starter involves discarding a portion of it. Folks will usually throw it away or compost it. There is a growing trend to find interesting ways to use up this discard rather than, well, discarding it. The go-to recipe is usually crackers, and recipes for sourdough discard crackers are plentiful. However, I'm bored. There are only so many crackers a human can consume! There has got to be a better way!
I made discard biscuits before and even discard pancakes. Never scones though. In keeping wit the autumnal vibes, I thought why not experiment with pumpkin spice flavor (I also happened to have some leftover squash puree in the fridge that needed to be used).
I like to pair the pumpkin spice flavor with a maple glaze, but you can change it up. Add walnuts or pecans to your mix. Try a cinnamon glaze. This recipe should be considered a starting point for your decorating and garnishing creativity.
These scones will keep for 3 days, covered on the counter. If you don't finish them within 3 days (highly doubtful), you can try to freeze them, however the texture of the icing will definitely change. You can also half the recipe and make a small batch of scones.
I use homegrown squash puree that I prep myself, but canned pumpkin puree is more than adequate.
Pumpkin Spice Maple Sourdough Discard Scones
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 3 tablespoon Sugar
- 1 tablespoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Nutmeg
- ½ teaspoon salt
- 6 tablespoon Butter
- ½ cup Sourdough Discard
- ½ cup Pumpkin Puree
- ½ cup Heavy Cream
- ⅔ cup Confectioners sugar
- 5 tablespoon Maple syrup
- Toasted pumpkin seeds (optional)
- Combine flour, sugar, baking powder, spices and salt in large bowl. Cut in butter with a pastry cutter or use your hands. You're looking for a texture like coarse sand.
- Combine sourdough discard, pumpkin puree and cream in a small bowl. Pour over dry mixture and combine well. Turn over on clean surface and bring together. Don't over-work the dough. If the dough is too wet, add some flour.
- Flatten dough into a 1 inch thick circle. Cut circle into 8 wedges.
- Preheat your oven to 425F (220c)
- While your oven is heating up, place your cut scones into a the fridge so that the butter can harden. This helps ensure you get nice and tall scones.
- Before baking, brush scones with heavy cream or egg wash. Sprinkle sugar if your heart desires. Bake for 13-16 minutes. Keep an eye on the scones, as every oven is different and timing may vary.
- While your scones cool off, combine confectioners sugar with maple syrup. Whisk well. This takes some elbow grease!
- Decorate your scones as you see fit. Get creative. I like to add some pepitas (pumpkin seeds) as a nice finishing touch.