The Best Sourdough Pumpkin Scones with Discard
Recipe: https://recipestripper.com/recipes/7cd63404-62dc-4f7c-98c3-9b285f0b5198
Original source: https://www.farmhouseonboone.com/sourdough-pumpkin-scones/
Recipe image: https://www.farmhouseonboone.com/wp-content/uploads/2024/10/IMG_7419.jpg

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.
Yield: 8
Prep time: PT15M
Cook time: PT25M
Total time: PT40M

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
1. In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
2. Cut in cold butter using a fork or pastry cutter. You can also use a food processor which makes this process super easy.
3. Add in chocolate chips to dry ingredients. This helps coat them in flour so they don't sink to the bottom.
4. Combine sourdough starter, cream, egg, pumpkin purée and vanilla in a separate bowl.
5. Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
6. 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.
7. Bake 400 degrees for 20-25 minutes until the edges start to turn golden brown.
8. Allow to cool for 10 minutes. Serve.