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Pumpkin maple sourdough scones

Pumpkin Maple Sourdough Scones

These scones are the perfect addition to breakfast or as an afternoon treat with a cup of coffee or tea. They are so soft and the maple cream cheese frosting just adds so much goodness.
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Ingredients Method Notes

Ingredients
  

Scones
  • 220 g Soft-white wheat flour (fresh-milled or all-purpose)
  • 60 g Einkorn flour (fresh-milled or all-purpose)
  • 25 g Arrowroot powder
  • 100 g Sourdough starter (Active)
  • 60 g Coconut or sucanat flour (or any sweetener of choice)
  • 8 g Baking powder
  • 5 g Baking soda
  • 5 g Salt
  • 2 tsp Ground cloves
  • 2 tsp Ground nutmeg
  • 1 1/2 tsp Ground cinnamon
  • 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
  • 60 g Cream Cheese, full-fat (softened)
  • 45 g Real Maple Syrup
  • 1/2 tsp Vanilla Extract
  • Pinch of Salt
  • 1-2 tsp Heavy Cream, if needed (for thinning the frosting/glaze)

Method
 

Scones
  1. Place all the dry ingredients in a mixing bowl. Mix it all together.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Allow to cool.
Maple Cream Cheese Frosting
  1. Whisk the cream cheese until completely smooth.
  2. Gradually whisk in the maple syrup, followed by the vanilla, cinnamon, and salt.
  3. Drizzle or spread over the cooled scones.
  4. For a thinner glaze, add a few drops of heavy cream.

Notes

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
*I buy as much as I can organic food whether it be from the local market or a farmer. I like supporting locals so I try and source as much as I can near me or even online.