Best Sourdough Pumpkin Scones
These sourdough pumpkin scones are a delightful twist on a classic treat. Spiced icing is drizzled on delicious pumpkin spiced scones for the perfect sweet treat.
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Why Sourdough?
Sourdough is so healthy! It adds an array of health benefits to your pumpkin scones. Below is a list of a few of those benefits.
Health Benefits of Sourdough
- Higher Mineral Content: Studies have shown that sourdough bread actually INCREASES the bioavailability of calcium, sodium, zinc, and magnesium in flour. This is because these minerals are stored in what is known as the phytate complex. Sourdough organisms can effectively break down this phytate complex in flour which allows for increased mineral absorption in the human gut!
- Digestive Health: Sourdough’s acidic nature and extended fermentation process initiate the breakdown of complex carbohydrates and proteins. This pre-digestion effect simplifies these nutrients into smaller, more manageable components before consumption, which eases the digestive process.
- Blood Sugar Control: Research suggests that sourdough fermentation may slow starch digestion due to acids inhibiting starch-metabolizing enzymes, potentially leading to a more gradual increase in blood glucose and insulin levels. Despite these potential benefits, it’s crucial to remember that sourdough still contains carbohydrates, which should be considered when assessing blood glucose impact, especially for individuals with diabetes.
What You’ll Need to Make These Sourdough Pumpkin Scones
Ingredients
Equipment:
- Measuring cups and spoons (or preferably a kitchen scale)
- Mixing bowl
- Food processor, pastry blender, or 2 knives to cut the butter into the flour
- Baking tray
- Parchment paper or Silicone baking mats
Ingredients:
Scone
- 1 ½ cup all purpose flour
- 1/3 cup brown sugar packed
- 2 tsp pumpkin pie spice (try my homemade recipe here!)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup cold butter
- ½ cup sourdough discard
- ½ cup pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
Icing
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice (try my homemade recipe here!)
- 1 Tbs. milk
How to Make Sourdough Pumpkin Scones
- Cut butter into dry ingredients: Add flour, brown sugar, pumpkin spice, baking powder, baking soda, and cold butter into a bowl and cut butter in using pastry blender or two knives until butter is just under pea size. If using a food processor, pulse until butter is about pea sized.
- Create the dough: Add sourdough discard, pumpkin puree, egg yolk, and vanilla extract to your mixing bowl and stir until completely combined. Fold the dry ingredients with butter into the wet ingredients in your mixing bowl. *Do not overmix or overhandle dough, because overhandling will result in a tough and rubbery consistency*
- Shape and bake the dough: Turn the dough out onto a lightly floured surface, then shape into a disc about 8” round and 1” thick. Cut into 8 wedges and place onto baking sheet lined with parchment paper or silicone baking mat. Bake at 400 F in a preheated oven for 15 minutes until a toothpick comes out clean.
- Make icing: Place powdered sugar, pumpkin pie spice, and milk into a bowl and stir until no lumps remain
- Ice the sourdough pumpkin scones: When the scones are fully cooled, drizzle with icing. Wait for the icing to set (about 10 minutes) before serving.
FAQ’s
Why do I need to use cold butter?
Cold butter ensures that these sourdough pumpkin scones will be flakey. Similarly to making croissants, when the cold butter melts you are left with a delicious flakiness.
How do I store my sourdough pumpkin scones?
Place in an air tight container and store on the countertop for 3 days or in the refrigerator up to 5 days.
Can I freeze my sourdough pumpkin scones?
Yes! It will store in the freezer for up to 3 months when wrapped individually in plastic wrap and placed into freezer bags. To reheat, thaw in the refrigerator overnight, and warm in the microwave or oven until heated through.
Can I make these sourdough pumpkin scones ahead of time?
Yes! Simply place unbaked scones into the fridge overnight and then bake as directed the next morning.
You can also freeze the unbaked scones by wrapping in plastic wrap and placing into a freezer bag. To bake from frozen place them into the fridge overnight to thaw, then bake as directed.
A sourdough pumpkin roll is the perfect dessert for this holiday season. Your friends and family will certainly love this holiday treat!
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Sourdough Pumpkin Scones
Equipment
- Measuring cups and spoons (or preferably a kitchen scale)
- Mixing Bowl
- Food processor, pastry blender, or 2 knives to cut the butter into the flour
- Baking tray
Ingredients
Scone
- 1 ½ cup all purpose flour
- 1/3 cup brown sugar packed
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup cold butter
- ½ cup sourdough discard
- ½ cup pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
Icing
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 Tbs. milk
Instructions
- Cut butter into dry ingredients: Add flour, brown sugar, pumpkin spice, baking powder, baking soda, and cold butter into a bowl and cut butter in using pastry blender or two knives until butter is just under pea size. If using a food processor, pulse until butter is about pea sized.
- Create the dough: Add sourdough discard, pumpkin puree, egg yolk, and vanilla extract to your mixing bowl and stir until completely combined. Fold the dry ingredients with butter into the wet ingredients in your mixing bowl. *Do not overmix or overhandle dough. Overhandling will result in a tough and rubbery consistency*
- Shape and bake the dough: Turn the dough out onto a lightly floured surface and shape into a disc about 8” round and 1” thick. Cut into 8 wedges and place onto baking sheet lined with parchment paper or silicone baking mat. Bake at 400 F in a preheated oven for 15 minutes until a toothpick comes out clean.
- Make icing: Place powdered sugar, pumpkin pie spice, and milk into a bowl and stir until no lumps remain
- Ice the sourdough pumpkin scones: When the scones are fully cooled, drizzle with icing. Wait for the icing to set (about 10 minutes) before serving.
