I dream about Fall arriving all year long so I can start making all the yummy things. These pumpkin maple sourdough scones are so delicious and very simple to make. They are soft and moist like a cake and you can eat the maple cream cheese frosting all by itself. There’s no judgement over here haha.
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Scone Dough
Ingredients
220 g Soft White Wheat Flour (fresh-milled or you can use all-purpose)
60 g Einkorn Flour (fresh-milled or you can use all-purpose)
25 g Arrowroot Powder
100 g Active Sourdough Starter
60 g Coconut or Sucanat Sugar
8 g Baking Powder
5 g Baking Soda (or 1 tsp and aluminum free)
5 g Salt
2 tsp ground cloves and nutmeg
1 1/2 tsp of Ceylon cinammon
115 g grass-fed butter (cold, unsalted and cubed/grated)
145 g Pumpkin Puree
60 g Heavy Cream
1 Egg
10 g Vanilla Extract
Maple Cream Cheese Frosting
Ingredients
60 grams full-fat cream cheese, softened
45 grams pure maple syrup
½ teaspoon vanilla extract
Pinch of salt
1–2 teaspoons heavy cream, only if needed
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Directions
- Place all the dry ingredients in a mixing bowl. Mix it all together.
- Using a pastry cutter, fork or your hands, place the butter in the bowl and start breaking it up and incorporating it into the dry ingredients.
- Next, add the wet ingredients. I just use my hands or a dough whisk and mix everything together. The dough may feel a little shaggy and that is fine.
- Cover the bowl with a towel and allow tot bulk ferment for 30-60 minutes. My dough was good at 60 minutes. This allows the dough to hydrate.
- Once it’s done fermenting, place the dough on the counter and form it into a round 8 inch circle. Cut the dough into 8 wedges. I like to use my bench scraper. Cut the circle in half, then in half again. It will look like an “X”. Cut it in half again and then half again.
- Place the wedges on a parchment lined baking sheet, cover with a towel and allow to cold ferment for 8-10 hours in the refrigerator.
- Next morning: Bake at 400°F for 20-25 minutes. I have a convection oven and mine were done at 20 minutes. Brush the tops with heavy cream prior to baking.
- Allow to cool.
- (Optional) Cream Cheese Maple Frosting: Combine all the ingredients in a bowl and stir together. If it’s too thick, add 1-2 tbsp of heavy cream (if you like more of a glaze).
Beginner’s Guide: Learn to Grind Your Own Flour
Tips
You can change things up in this recipe with things like flour or swapping the arrowroot for corn starch. Keep in mind, different flours require more or less moisture. Also, the items that I have added to this recipe creates such a soft scone.
- Pumpkin purée adds moisture
- Sourdough starter adds hydration and tenderness
- Soft white wheat keeps the crumb delicate
- Einkorn contributes tenderness
- Cold butter creates a soft, layered texture
- Arrowroot starch lightens the fresh-milled flour
FUN FACT
My husband (and his nana did) loves the orange scones from Panera Bread. Until I made this recipe, I had never tried a scone. I guess in my head I thought they were dry and dense haha. Good thing Fall came around so I could make these Pumpkin Maple Sourdough Scones. They are so yummy!
Maple Cream Cheese Frosting
The flavors of cream cheese, real maple syrup, homemade vanilla extract and a pinch of salt is just heavenly. This is a basic frosting recipe that I use for cookies, cinnamon rolls, pumpkin bread and so much more. No refined sugars at all.
Directions
Whisk the cream cheese until completely smooth.
Gradually whisk in the maple syrup, followed by the vanilla, cinnamon, and salt.
Drizzle over the cooled scones.
For a thinner glaze, add a few drops of heavy cream.
Can I Buy Fresh Milled Flour
You can, but you need to know a few things before you do. If you have a friend that mill’s their own flour, you can go pick up a bag from them the same day it’s milled. Just plan on either baking with it that day or freezing it.
There are some millers who use a Unifine Mill. It processes the entire bran, germ, and endosperm of the grain into a nutritious, whole-grain flour in one step. Instead of crushing or cutting the grain, the Unifine process uses a high-speed rotor with a single-pass impact system to instantly pulverize the kernels of grains, never subjecting them to the high temperatures common in regular grain milling. Using the entire grain without any heat means the valuable nutrients of ancient grains are retained, so the whole grain flours have longer shelf-life, better flavor, and more nutrition. In fact, Unifine flours are packed with many times the nutritional value than commercial roller-milled flours and stone ground flours — they contain almost four times as much dietary fiber, more than twice as much potassium, and three times as much magnesium.
Keep Reading
With the Unifine Milling process, the result is a texture lighter than traditional wheat flour, but with all the benefits of the whole grain and its natural oils. Unifine flours are ideal for fine-textured breads. Note that Unifine flours require a little more liquid than other flours, because the oil molecules remain intact.
Here are some of my favorite places to buy flour and grains. Why am I buying flour if I mill my own? Basically, if we are going on a trip, instead of bringing my mill and grains, I just buy a 5lbs bag of flour and take it with me. It’s just as good as me milling it and it retains all the nutrition. Easy peasy. Plus, I don’t eat bread in restaurants so if we have rented a cabin or home, it makes it easier for me to just bake my own.
Azure Standard – They sell 5lb bags to 50lb bags. Azure Standard also is a big organic grocery store and they deliver to a town near me every month. I hardly go to the big box grocery stores anymore.
Guardian Grains – (receive 15% off, enter code: lhsimpleliving)
Sunrise Flour Mill – (receive 20% off, no code needed)
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Make Your Own Pumpkin Puree
How to Store Pumpkin Maple Sourdough Scones
These scones will last on the counter (unfrosted) for 2-3 days. I like sealing them up in this beeswax wrap. It really keeps them fresh.
Freezer: Store the scones either individually wrapped or place them in a larger container with an airtight lid. Do not put the glaze/frosting on until you pull them from the freezer.
To heat back up: I just either place them on a baking sheet or wrap them individually in parchment paper. Heat at 300°F for 10-12 minutes. While they are warming up, make your frosting.
Tools Used in This Recipe
Pumpkin Maple Sourdough Scones
Ingredients
Method
- Place all the dry ingredients in a mixing bowl. Mix it all together.
- Using a pastry cutter, fork or your hands, place the butter in the bowl and start breaking it up and incorporating it into the dry ingredients.
- Next, add the wet ingredients. I just use my hands or a dough whisk and mix everything together. The dough may feel a little shaggy and that is fine.
- Cover the bowl with a towel and allow tot bulk ferment for 30-60 minutes. My dough was good at 60 minutes. This allows the dough to hydrate.
- Once it's done fermenting, place the dough on the counter and form it into a round 8 inch circle. Cut the dough into 8 wedges. I like to use my bench scraper. Cut the circle in half, then in half again. It will look like an "X". Cut it in half again and then half again.
- Place the wedges on a parchment lined baking sheet, cover with a towel and allow to cold ferment for 8-10 hours in the refrigerator.
- Next morning: Bake at 400° F for 20-25 minutes. I have a convection oven and mine were done at 20 minutes. Brush the tops with heavy cream prior to baking.
- Allow to cool.
- Whisk the cream cheese until completely smooth.
- Gradually whisk in the maple syrup, followed by the vanilla, cinnamon, and salt.
- Drizzle or spread over the cooled scones.
- For a thinner glaze, add a few drops of heavy cream.
Notes
- Pumpkin purée adds moisture
- Sourdough starter adds hydration and tenderness
- Soft white wheat keeps the crumb delicate
- Einkorn contributes tenderness
- Cold butter creates a soft, layered texture
- Arrowroot starch lightens the fresh-milled flour
I hope you enjoy making this recipe for you and your family all year long. Please share this post over on Pinterest and tag me on Instagram.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and knowledge I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
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