Sourdough Pumpkin Scones
October 2, 2024
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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.
Servings: 8
Ingredients:
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1/2 teaspoon 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 large egg
- 1/2 cup canned pumpkin purée
- 1 teaspoon pure vanilla extract
Instructions:
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In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
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Cut in butter using a fork or pastry blender.
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Add in chocolate chips to dry ingredients.
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Combine sourdough starter, cream, egg, and pumpkin purée in a separate bowl.
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Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
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Shape into a 12″ circle, and cut into 8 equal slices.
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Bake 400 degrees for 20 minutes until the edges start to turn golden.
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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.
Nutrition:
Calories: 473kcal | Carbohydrates: 59g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 321mg | Potassium: 219mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2892IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 4mg
