Clean recipe · farmhouseonboone.com
The Best Sourdough Pumpkin Scones with Discard
These sourdough pumpkin scones with chocolate chips are delicious, sweet, and full of flavor. Quickly mix them together for a fast treat, or you can choose to long ferment them for more health benefits.
Original recipe: farmhouseonboone.com
- Yield:
- 8 servings
- Prep:
- 15 min
- Cook:
- 25 min
- Total:
- 40 min
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Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter (frozen)
- 1 cup semi sweet chocolate chips
- 1/2 cup sourdough starter (discard or active sourdough starter will both work)
- 1/4 cup heavy cream (I used 35% heavy cream)
- 1 large egg
- 1/2 cup unsweetened pumpkin purée
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
- Cut in cold butter using a fork or pastry cutter. You can also use a food processor which makes this process super easy.
- Add in chocolate chips to dry ingredients. This helps coat them in flour so they don't sink to the bottom.
- Combine sourdough starter, cream, egg, pumpkin purée and vanilla in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
- Place the dough on a lightly floured surface and shape into a 8-9″ circle, and cut into 8 equal slices using a bench scraper or knife.
- Bake 400 degrees for 20-25 minutes until the edges start to turn golden brown.
- Allow to cool for 10 minutes. Serve.