Sourdough Discard Pumpkin Chocolate Chip Scones
Tender scones with all the best flavors of Fall make for the perfect breakfast treat or afternoon snack!
Ingredients
- 300 grams All-purpose flour 2 1/2 cups
- 100 grams Sugar 1/2 cup
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp Cold Butter 3/4 stick
- 1 tsp Cinnamon
- Freshly Ground Nutmeg 4 scrapes with a micro plane
- 1 cup Chocolate Chips
- 100 grams Sourdough Starter Discard 1/2 cup
- 120 grams Heavy Cream 1/2 cup
- 1 Egg
- 1/2 cup Pumpkin Puree
For the Maple Glaze
- 2 tbsp Melted Butter
- 2 tbsp coffee
- 1/4 cup milk
- 2 tbsp maple syrup
- 250 grams powdered sugar
Instructions
- If using a food processor: Add flour, sugar, baking powder, salt, spices and cold butter, to the bowl of the food processor. Pulse ingredients 6-10 times, until the butter is pea sized and evenly distributed throughout. Transfer to a large mixing bowl.
- If not using a food processor: Add the flour, sugar, baking powder, salt, and spices to a large bowl. Use a cheese grater to grate in your butter. I use the side with the larger holes. Take a fork and gently toss the grated butter with the flour until it is evenly distributed.
- Add in the chocolate chips to the dry mixture and toss them around with a fork
- In a small mixing bowl, combine your sourdough starter discard, pumpkin puree, heavy cream, and egg. whisk quickly with a fork.
- Make a well in the center of the dry ingredients and pour the heavy cream mixture into the well. Using a fork, begin stirring the wet ingredients into the dry ingredients working from the center out. Add a splash or two of cream as needed to create a shaggy, wet dough.
- Dump the scone dough onto a lightly floured surface and pat into an eight-inch round disk that should be about an inch thick. Place the disk in plastic wrap or an airtight container and store in the refrigerator for 4-24 hours.
- When ready to bake, preheat your oven to 400 degrees. Cut the disk into 6-8 equal pie slices and place on a baking sheet lined with a piece of parchment paper. Place this baking sheet in the freezer for 30 minutes. Transfer straight from the freezer to the oven and bake for 20-25 minutes until golden brown and the top of the scone is set. An internal thermometer should read 205 degrees.
- Make the glaze: Whisk together the powdered sugar, milk, coffee, butter and maple syrup until very smooth. Add milk if too thick. The glaze should be a pourable consistency that can be drizzled over the scones.
- Allow the scones to cool on a cooling rack for 5-10 minutes before drizzling on the maple glaze. The glaze will firm up as the scones cool. Enjoy with a dark cup of black coffee and a good book!
- For storing: Keep the scones in an airtight container for three days on the counter. They freeze really well! if you'd like to bake them ahead and freeze them, just reheat by placing them on a baking sheet and warming in a 300 degree oven for about 10 minutes. Enjoy!