Sourdough Pumpkin Scones with Cream Cheese Glaze
Sourdough pumpkin scones are made with pumpkin purée, sourdough starter discard, and plenty of warm cinnamon and fall spices, topped with a cream cheese glaze for the perfect fall treat to enjoy with a hot cup of coffee.
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Ingredients
Wet Ingredients
- 150 g sourdough discard ½ cup
- 75 g full fat sour cream ⅓ cup
- 175 g unsalted butter ¾ cup, 1½ sticks
- 1 large egg
- 115 g canned pumpkin or pumpkin puree ½ cup
- 100 g brown sugar ½ cup
- 1 tsp vanilla extract
Dry Ingredients
- 375 g all-purpose flour 3 cups
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
Toppings
- 2 tbsp heavy cream
- 3 tbsp turbinado sugar
Cream Cheese Glaze
- 4 tbsp cream cheese, softened to room temperature
- 75 g powdered sugar ⅔ cup
- ½ tsp vanilla extract
- 2 tbsp heavy cream
Instructions
Prepare
- Place the butter into the freezer to chill while you prep the other ingredients.
- Line a baking sheet with a piece of parchment paper.
- Preheat oven to 400 degrees with the rack in the middle position.
Mixing The Dough
- Combine 150 g (1/2 cup) sourdough starter discard, 75 g (1/3 cup) sour cream, 1 large egg, 115 g (1/2 cup) canned pumpkin puree, 100 g (1/2 cup) brown sugar, and 1 tsp of vanilla extract in a large bowl.
- In a separate large mixing bowl, combine 375 g (3 cups) flour, 1 tbsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, and 1 1/2 tsp pumpkin spice.
- Remove the butter from the freezer and grate the frozen butter using the large holes on a box grater. I like to place the box grater on a plate or cutting board to make it easy to add the butter the the bowl.
- Add the grated butter to the flour mixture and toss to coat the butter. Use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs.
- Pour the wet ingredients over the butter mixture and mix until the dough is just combined. It's normal to see small pieces of butter in the dough after it is mixed, so make sure to not over mix the soft dough.
Shape
- Turn out the scone dough onto a lightly floured surface and pat it into a single, round 9" disc, roughly 1" tall. Use a bench scraper or a sharp knife to cut the disc into 8 wedges for large scones.
- For smaller scones, divide the dough in half and shape each piece into a smaller, round disc. Cut each disc into 8 wedges, for a total of 16 small scones. Brush the top of the scones with heavy cream using a pastry brush and sprinkle coarse sugar.
Bake
- Place unbaked scones onto the prepared baking sheet. Bake for 20-25 minutes for large scones, and 16-18 minutes for small scones until the tops are golden brown.
- Transfer the scones to a wire rack until completely cool.
Glaze
- While the scones are cooling, mix the glaze. Add 4 tbsp cream cheese to a small bowl. Sift 75 g (2/3 cup) powdered sugar through a fine mesh strainer or sifter into the bowl. Cream the sugar and cream cheese together with a spoon. Stir in 1/2 tsp vanilla extract and 2 tbsp heavy cream. This gives you a soft, easy to spread or pipe consistency. Add additional heavy cream, one teaspoon at a time, if you want it runnier.
- When the sourdough discard pumpkin scones are completely cool, top them with glaze. Place the cream cheese glaze into the corner of a plastic bag, twisting the bag to create pressure, cut one of the corners off, and pipe the glaze over the top of the scones.
Storage
- The scones are best the day they're baked and will gradually lose quality the longer they sit. It's best to store leftover scones in an airtight container and place them in the refrigerator.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 468.7kcalCarbohydrates: 63.1gProtein: 6.1gFat: 21.6gSaturated Fat: 13.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.6gTrans Fat: 0.7gCholesterol: 78.8mgSodium: 322.8mgPotassium: 95.6mgFiber: 1.5gSugar: 26.3gVitamin A: 692.3IUVitamin C: 0.1mgCalcium: 124mgIron: 2.6mg
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