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–+ servings

Sourdough Pumpkin Scones with Chocolate Chips

You’ll love Sourdough Pumpkin Scones with Chocolate Chips! These soft, slightly sweet scones are made with discard and are the perfect treat for cozy mornings.

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Serving Size 8 scones

Ingredients

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 stick butter, cold
  • 1 cup milk chocolate chips

Wet Ingredients

  • ½ cup sourdough discard
  • 1 egg
  • 2 tsp vanilla extract
  • ½ cup pumpkin puree
  • 1 tbsp heavy cream

Instructions

  • In a large bowl, combine flour, sugar, salt, baking powder, and pumpkin pie spice. 
  • Use a cheese grater to shred the butter into the flour mixture and then use a pastry blender to incorporate the butter into the flour. 
  • Add chocolate chips and stir. 
  • In a separate bowl, combine discard, egg, vanilla extract, and pumpkin puree. Stir to combine and then pour the wet ingredients into the dry.
  • The dough will be very crumbly. Use your hands to knead the dough for 3-4 minutes. Resist the urge to add liquid. The dough will come together.
  • Roll the dough out into a 10 inch round disc shape and cut it into 8 equal slices. 
  • Place the slices onto a parchment lined baking sheet and place the pan in the freezer for 15 minutes while the oven preheats to 400°F. 
  • Once the oven has preheated, brush the scones with heavy cream and then bake for 20-25 minutes.