Sourdough Pumpkin Scones
These sourdough discard pumpkin scones are tall and craggy with a soft, tender interior. The sweet pumpkin pairs incredibly well with the warm spices and nutty, wholesome whole-grain einkorn (or whole wheat).
- Prep time
- 30 min
- Cook time
- 22 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160g whole einkorn flour (or whole wheat flour)
- 160g all-purpose flour
- 80g sugar
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 16g (4 tsp) baking powder
- 170g (12 tablespoons) frozen butter, cut into small cubes
- 80g (1/2 cup) raisins
- 80g ripe sourdough starter (discard)
- 1 egg
- 75g (about 1/3 cup) buttermilk, plus more for brushing
- 110g pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp pumpkin spice (optional)
Instructions
- 1
In a small bowl, whisk together the wet ingredients.
- 2
In a large bowl, add the dry ingredients except for the butter and raisins. Whisk to combine.
- 3
Add the butter cubes to the dry mixture and toss to coat. Use a pastry cutter to cut the butter into small pea-sized pieces. (or, use your hands to smash the butter into flat little pieces).
- 4
Add the raisins to the dry mixture and toss to coat.
- 5
Add the wet to the dry and stir until just combined. Then knead a few times in the bowl until it comes together.
- 6
Line a 13 x 18-inch half-sheet pan with parchment paper.
- 7
Turn the dough out onto a lightly floured counter and form it into a 7 1/2-inch circle. Cut the circle into 8 triangles with a bench scraper.
- 8
Refrigerate (or freeze) the dough for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C) convection. If your oven doesn’t have a convection setting, preheat to 425°F (220°C).
- 9
Brush the scones with more buttermilk, sprinkle with sugar. Bake for 10 minutes. Turn the oven down to 375°F (190°C) and bake for 10 to 12 minutes more until golden brown.