As the leaves start to change and the air turns crisp, I find myself craving the warmth of a cozy kitchen filled with delightful aromas. That’s where my Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing come into play—a perfect blend of seasonal spices, rich pumpkin puree, and a drizzle of sweet icing that feels like a warm hug on a chilly day. Not only are these scones a fantastic way to use up sourdough discard, but they also make for an unforgettable brunch treat that pairs beautifully with your morning coffee or afternoon tea. If you’re looking to impress your friends or simply want to relish a bit of homemade goodness, you’re just a few steps away from creating something special. Ready to dive into the joy of baking? Let’s get started!
Why are these scones a must-try?
Flavor-packed goodness: Each bite bursts with spicy warmth from cinnamon, nutmeg, and ginger, perfectly complementing the rich pumpkin.
Unique touch: Using sourdough discard adds an unexpected twist, enhancing the flavor and texture while reducing waste.
Easy to make: With straightforward steps, you’ll be enjoying these cozy treats in no time. Plus, they’re prepped ahead of time for a stress-free brunch!
Perfect for sharing: Whether it’s a gathering with friends or a quiet morning at home, these scones are sure to impress everyone.
Pair them with a dollop of clotted cream or a drizzle of warm maple syrup for an indulgent experience that rivals any café-style treat!
Pumpkin Scones Ingredients
• Perfect for fall baking!
For the Scone Dough
- All-Purpose Flour – This is the structural backbone for your scones; consider using whole wheat for a heartier option.
- Sourdough Discard – Adds a delightful flavor and moisture, making your scones uniquely chewy; if you don’t have any, just replace it with extra flour and liquid.
- Pumpkin Puree – This luscious ingredient infuses the scones with rich, seasonal goodness; sweet potato puree is a suitable stand-in.
- Granulated Sugar – Sweetens the scones to perfection; for a deeper flavor, swap in brown sugar.
- Baking Powder – This is your leavening agent that ensures your scones rise beautifully; check it’s fresh for the best results.
- Spices (Cinnamon, Nutmeg, Ginger, Clove) – They provide a cozy, aromatic flavor profile that complements the pumpkin.
- Salt – Balances the sweetness and enhances overall flavors beautifully.
- Butter – Key for creating that tender texture; remember to use cold butter for optimal results.
- Egg – This ingredient binds everything together and adds richness; for a vegan alternative, opt for a flax egg.
- Vanilla Extract – This hidden gem adds depth and sweetens your scone like a warm hug.
For the Maple Brown Butter Icing
- Butter – The star that makes your icing delightful; brown it carefully for that nutty flavor.
- Powdered Sugar – This sweetens and thickens the icing to the perfect drizzling consistency.
- Maple Syrup – Adds that irresistible sweetness and a touch of fall; make sure it’s pure maple for the best taste!
Enjoy baking these delightful Pumpkin Scones with Maple Brown Butter Icing and let your kitchen fill with the wonderful scents of fall!
Step‑by‑Step Instructions for Pumpkin Scones with Maple Brown Butter Icing
Step 1: Prepare Dough
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and your chosen spices (cinnamon, nutmeg, ginger, clove) until fully combined. Then, using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs, with visible pieces of butter throughout, about 2-3 minutes.
Step 2: Mix Wet Ingredients
In a separate bowl, blend together the sourdough discard, pumpkin puree, egg, and vanilla extract until smooth and well combined. This mixture should be creamy and homogenous, creating a flavorful base for your Pumpkin Scones.
Step 3: Combine
Pour the wet ingredients into the dry mixture, gently folding them together using a spatula. Mix until just combined, being careful not to overwork the dough—a few dry pockets are okay as you want to maintain a light and tender texture in your scones.
Step 4: Shape and Freeze
Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick circle. Use a sharp knife or pastry cutter to slice the circle into wedges. Place the cut scones onto a lined baking tray and freeze for at least 1 hour; this helps achieve the perfect texture during baking.
Step 5: Bake
Preheat your oven to 350°F (175°C). Once the scones have chilled, arrange them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 25-30 minutes, or until they turn golden brown and feel firm to the touch, enticing your kitchen with delightful aromas.
Step 6: Make Icing
While the scones are baking, prepare the maple brown butter icing. In a small saucepan over medium heat, melt the butter until it begins to foam, stirring often until it turns a golden brown and has a nutty aroma. Remove from heat and whisk in the powdered sugar and maple syrup until smooth and glossy.
Step 7: Cool and Drizzle
Allow the freshly baked Pumpkin Scones to cool for about 10 minutes on a wire rack before drizzling with the warm maple brown butter icing. As the icing gently coats each scone, let the warm scents fill your kitchen, enhancing the cozy atmosphere of your fall baking experience.
Make Ahead Options
These Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing are perfect for meal prep, saving you precious time during busy mornings! You can prepare the scone dough up to 24 hours in advance; simply follow the recipe until shaping the dough into wedges, then refrigerate (to prevent browning) or freeze for up to 3 months. When you’re ready to enjoy, bake from frozen, adding a few extra minutes to the baking time. For the icing, you can prepare it ahead of time—just store it in the refrigerator and rewarm gently before drizzling. This way, you’ll have delightful scones that are just as delicious, offering a cozy treat with minimal effort!
Pumpkin Scones with Maple Brown Variations
Embrace your culinary creativity and explore these delightful twists to make your pumpkin scones even more special!
- Whole Wheat: Substitute all-purpose flour with whole wheat for a heartier, nutty flavor and added nutrients.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder for a surprising heat that beautifully contrasts with the sweetness.
- Nutty Flavor: Mix in chopped pecans or walnuts for an earthy crunch and rich texture. You’ll appreciate the satisfying contrast with each bite.
- Cream Cheese Filling: Incorporate a dollop of sweetened cream cheese in the center before baking for a delicious surprise that elevates the scone experience.
- Vegan Delight: Swap out the egg for a flax egg and use plant-based butter to enjoy a completely vegan treat that doesn’t skimp on taste!
- Glazed Variation: For an extra-sweet treat, drench your scones in a mixture of powdered sugar and milk, or try drizzling with warm Brown Sugar Syrup for a new twist.
- Cranberry Addition: Fold in dried cranberries or raisins for a burst of tartness that complements the pumpkin and spices beautifully.
- Maple Balsamic Drizzle: For a gourmet touch, create a balsamic-maple reduction to drizzle over your warm scones—this combo is sure to impress!
With these delightful variations, every batch of pumpkin scones can be a unique and exciting treat!
Expert Tips for Perfect Pumpkin Scones
- Fresh Ingredients: Always use fresh baking powder to ensure your pumpkin scones rise beautifully; outdated leavening agents can lead to dense scones.
- Chill the Dough: Freezing the dough before baking is crucial for achieving a tender, flaky texture and prevents spreading; don’t skip this step!
- Don’t Overmix: Gently combine wet and dry ingredients until just mixed; overworking will result in tough scones instead of light, fluffy ones.
- Watch the Butter: When browning the butter for icing, keep a close eye to prevent burning; it should be golden with a nutty aroma, adding rich flavor.
- Customize Your Scones: Feel free to add chocolate chips or nuts to your dough for an exciting twist; they pair incredibly well with the pumpkin’s warmth.
How to Store and Freeze Pumpkin Scones
Fridge: Keep your pumpkin scones in an airtight container for up to 3 days to maintain their freshness and delicious flavor.
Freezer (Baked): These scones can be frozen for up to 3 months in a freezer-safe bag. To reheat, bake at 350°F for 10-15 minutes.
Freezer (Unbaked): For fresh scones later, freeze your shaped dough for up to 3 months. Bake from frozen, adding a few extra minutes to the oven time.
Reheating: Enjoy your pumpkin scones warm by microwaving them for 15-20 seconds or reheating in an oven for the best texture.
What to Serve with Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing
These delightful scones are perfect for creating a comforting and cozy fall brunch experience.
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Creamy Mashed Potatoes: The smooth, buttery texture of mashed potatoes makes for a delightful contrast to the spiced scones, providing a hearty complement.
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Fresh Fruit Salad: Bright, juicy pieces of seasonal fruits add refreshing sweetness and a splash of color that balances the rich flavors beautifully.
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Maple Pecan Coffee: A warm cup of robust coffee infused with maple and pecan flavors enhances the sweet icing, turning your morning into a gourmet treat.
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Apple Cider Mimosa: This bubbly, fruity drink offers a festive flair that pairs perfectly with the flavors of fall, making brunch feel extra special.
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Whipped Cream: A dollop of lightly sweetened whipped cream allows everyone to indulge as they create their own delightful scone experience. Perfect for sharing!
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Homemade Jam: A jar of tangy homemade jam invites guests to spread their favorite flavors on each scone, adding extra layers of taste that harmonize with the pumpkin.
Treat these scones like the centerpiece they are, and watch as they turn your fall gatherings into cherished memories everyone will savor!
Pumpkin Scones with Maple Brown Butter Icing Recipe FAQs
What type of pumpkin puree is best to use in this recipe?
Absolutely! Fresh canned pumpkin puree is ideal for this recipe as it offers a rich and consistent texture. Always check the can for 100% pumpkin without additives. If you prefer homemade, simply roast a small sugar pumpkin until soft, scoop it out, and blend until smooth!
How should I store the pumpkin scones, and how long do they last?
To keep your pumpkin scones fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them beyond that, consider freezing them! They can last up to 3 months in the freezer—either baked or unbaked.
Can I freeze the scone dough, and how do I do it?
Very much so! To freeze unbaked scone dough, simply cut the shaped wedges and lay them out on a baking sheet lined with parchment paper. Once they are frozen solid, transfer them to a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to bake, just pop them straight into the oven from frozen, adding a few extra minutes to the baking time.
What should I do if my scones are too tough after baking?
If your pumpkin scones turn out tough, it’s likely due to overmixing the dough—an easy mistake to make! Next time, mix just until all ingredients are combined, leaving a few dry pockets in the dough for a lighter texture. Also, remember to chill the dough before baking for the best results!
Is there a vegan alternative for the ingredients in this recipe?
The more the merrier! To make these delightful pumpkin scones vegan, simply substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until gel-like), and use a plant-based butter for the scone dough and maple icing. Your scones will still come out wonderfully fluffy and full of flavor!
How can I make the maple brown butter icing less sweet?
If you find the maple brown butter icing too sweet, you can easily adjust the consistency! For a less sweet option, add a bit more melted butter and incorporate some milk to reach your desired thickness. A pinch of salt can also enhance the flavor and cut through the sweetness wonderfully!
Pumpkin Scones with Maple Brown Icing for Cozy Fall Mornings
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and your chosen spices (cinnamon, nutmeg, ginger, clove) until fully combined.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs, about 2-3 minutes.
- In a separate bowl, blend together the sourdough discard, pumpkin puree, egg, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry mixture, gently folding together using a spatula until just combined.
- Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
- Slice the circle into wedges, place on a lined baking tray and freeze for at least 1 hour.
- Preheat your oven to 350°F (175°C). Once chilled, arrange scones on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden brown, and allow to cool for 10 minutes.
- For icing, melt butter in a saucepan until golden brown, then whisk in powdered sugar and maple syrup until smooth.
- Drizzle icing over the warm scones.
