Description
These sourdough discard pumpkin scones are tall and craggy with a soft, tender interior. The sweet pumpkin pairs incredibly well with the warm spices and nutty, wholesome whole-grain einkorn (or whole wheat).
Ingredients
Dry
- 160g whole einkorn flour (or whole wheat flour)
- 160g all-purpose flour
- 80g sugar
- 1/2 tsp sea salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 16g (4 tsp) baking powder
- 170g (12 tablespoons) frozen butter, cut into small cubes
- 80g (1/2 cup) raisins
Wet
- 80g ripe sourdough starter (discard)
- 1 egg
- 75g (about 1/3 cup) buttermilk, plus more for brushing
- 110g pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp pumpkin spice (optional)
Instructions
- In a small bowl, whisk together the wet ingredients.
- In a large bowl, add the dry ingredients except for the butter and raisins. Whisk to combine.
- Add the butter cubes to the dry mixture and toss to coat. Use a pastry cutter to cut the butter into small pea-sized pieces. (or, use your hands to smash the butter into flat little pieces).
- Add the raisins to the dry mixture and toss to coat.
- Add the wet to the dry and stir until just combined. Then knead a few times in the bowl until it comes together.
- Line a 13 x 18-inch half-sheet pan with parchment paper.
- Turn the dough out onto a lightly floured counter and form it into a 7 1/2-inch circle. Cut the circle into 8 triangles with a bench scraper.
- Refrigerate (or freeze) the dough for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C) convection. If your oven doesn’t have a convection setting, preheat to 425°F (220°C).
- Brush the scones with more buttermilk, sprinkle with sugar. Bake for 10 minutes. Turn the oven down to 375°F (190°C) and bake for 10 to 12 minutes more until golden brown.
Notes
Instead of einkorn flour, use any whole wheat.
Instead of pumpkin puree, use sweet potato or butternut squash puree.
Instead of raisins, use dried currants or cranberries.