The only thing better that the warm, spicy scent of these Sourdough Pumpkin Spice Scones baking is taking a bite of one fresh from the oven.
“Mom! These are Super-Good!!”
That was my 12-year old’s reaction this morning as she devoured a warm Pumpkin Spice Scone. And let me tell you, that is high praise!
In the past year, as I have transitioned from casual foodie to full-on food blogger, my two youngest daughters (the ones still home 24/7) have become quite the culinary critics. Don’t get me wrong – they still say thank you after every homemade meal (even when I just pack their lunches!) – but when I make something new and it isn’t quite right, they don’t hold back. Which is good; because like Mr. B’s epicurean advice, I trust and appreciate their input, and I know my recipes are better for it. I’m sharing this with you today to underscore the fact that when I get the reaction I got on this morning, I know we have a real winner.
P.S. My house smells warm and spicy and utterly spectacular this morning.
Sourdough Pumpkin Spice Scones
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- 2 ½ cup flour
- ½ cup brown sugar
- 1 tsp. pumpkin pie spice
- 1 tsp. cream of tartar
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup cold butter
- 1 cup 100% hydration sourdough starter
- ½ cup canned pumpkin**
- 1 tbs. molasses
- 2 tsp. vanilla
- 2 tablespoons milk only as needed
Spiced Sugar Topping
- 2 tbs. white sugar
- ½ tsp. pumpkin pie spice
Pumpkin Spiced Glaze
- 1 cup powdered sugar
- 1 tbs. canned pumpkin
- 1 tsp. pumpkin pie spice
- 2 tbs. milk
Line a baking sheet with parchment and set aside.
Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a mixing bowl. Cut the butter into ¼ cubes and blend into dry mixture with your fingertips or a pastry blender. It should look like very coarse crumbs with a few bigger pieces of butter distributed throughout.
In a separate bowl, mix sourdough starter, pumpkin, molasses and vanilla.
Stir wet mixture into dry mixture. This may seem a little dry at first. Mix thoroughly before you decide to add the milk. The dough should soft like a biscuit dough. Don’t play with the dough too much – the less you work with it, the tenderer your scones will turn out.
Form a 9-inch wheel of dough. With a long knife, cut it into eight pieces, like a pizza. Brush the top of the wheel with milk.
In a small bowl, combine the white sugar with ½ teaspoon of pumpkin pie spice and sprinkle this mixture over the top of the scone-wheel, using your fingers to smooth it evenly.
Cut the wheel into eight pieces, like a pizza and transfer them to the prepared baking sheet. Place them so that they are about ½ inch away from one another. Put the scones on the baking sheet in the freezer, and set your oven to 400° F.
When the oven is heated, take the scones out of the freezer, put them into the oven, and bake for 20-25 minutes.
Cool on wire rack and drizzle with Pumpkin Spiced Glaze.
**You can use home-cooked pumpkin, but you may need to add a little milk or extra flour to the mix to adjust for the difference in moisture content.