Sourdough Pumpkin Scones

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.

Course Sourdough

Cuisine American

Keyword pumpkin sourdough scones, sourdough pumpkin scones

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 473kcal

Author Lisa Bass

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

In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
Cut in butter using a fork or pastry blender.
Add in chocolate chips to dry ingredients.
Combine sourdough starter, cream, egg, and pumpkin purée in a separate bowl.
Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
Shape into a 12″ circle, and cut into 8 equal slices.
Bake 400 degrees for 20 minutes until the edges start to turn golden.
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.
Find directions to long ferment these scones in the blog post.

Nutrition