Yield: 8

Sourdough Pumpkin Scones

close up picture of sourdough pumpkin scones with chocolate chips on parchment lined baking sheets

Sourdough pumpkin scones with chocolate chips are delicious, sweet, and full of fall flavors. Real pumpkin and pumpkin spices give these scones a unique and yummy taste.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 1/2 cups flour
  • 1 tbsp baking powder
  • 1 tbsp pumpkin spice
  • 1/2 tsp salt
  • 1/2 cup sugar (sucanat or coconut sugar are my favorite options)
  • 1 stick unsalted butter, frozen
  • 1 cup semi sweet chocolate chunks
  • Wet ingredients
  • 1/2 cup sourdough starter
  • 1/4 cup heavy cream
  • 1 egg
  • 1/2 cup canned pumpkin purée
  • 1 tsp pure vanilla extract

Instructions

    1. In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
    2. Cut in butter using a fork or pastry blender.
    3. Add in chocolate chips to dry ingredients.
    4. Combine sourdough starter, cream, egg, and pumpkin purée in a separate bowl.
    5. Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
    6. Shape into a 12″ circle, and cut into 8 equal slices.
    7. Bake 400 degrees for 20 minutes until the edges start to turn golden.
    8. Allow to cool for 10 minutes. Serve.

Notes

The key is to keep the scones very cold before baking so they don’t spread out. I put mine in the freezer for 5-10 minutes before baking. Also, it helps to use frozen butter, cold cream, and cold eggs. This also helps to make the scones more flaky.

Find directions to long ferment these scones in the blog post.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 333mgCarbohydrates: 64gFiber: 3gSugar: 25gProtein: 7g