Pumpkin Spice Maple Sourdough Discard Scones

4.72 from 14 votes

Pumpkin Spice Maple Sourdough Discard Scones

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.

Prep Time15

Cook Time15

Chill Time30

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: scones

Author: Luay Ghafari

Cost: 10

Ingredients

Scones

2 cups All Purpose Flour
1 tbsp Baking Powder
3 tbsp Sugar
1 tbsp Cinnamon
1 tsp Ginger
¼ tsp Nutmeg
½ tsp salt
6 tbsp Butter
½ cup Sourdough Discard
½ cup Pumpkin Puree
½ cup Heavy Cream

Maple Glaze

⅔ cup Confectioners sugar
5 tbsp Maple syrup

Toppings

Toasted pumpkin seeds (optional)

Instructions

Make Scones

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.

Make Icing

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.

Nutrition

Calories: 250kcal