Sourdough Butter Pecan Pumpkin Scones

Welcome back to Scone Sunday! As the leaves turn and the air cools, it’s the perfect time to embrace the cozy flavors of fall. What better way to celebrate than with a batch of warm, buttery sourdough butter pecan pumpkin scones? These scones combine the richness of pumpkin with the nuttiness of pecans, making them a delightful addition to your autumn breakfast or afternoon tea. I took the extra step of toasting the pecans, giving them even more toasty warm flavor. Give these a try and let me know what you think!

SOURDOUGH PUMPKIN BUTTER PECAN SCONES

PREP TIME: 20 minutes COOK TIME: 15 minutes TOTAL TIME: 35 minutes YIELD: 12 small scones

INGREDIENTS

• 2 cups all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• 1 stick butter, grated
• 1 cup pecans
• 1 tablespoon butter (for toasting pecans)
• ½ cup sourdough discard
• ½ cup pumpkin purée
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (for brushing)
• 2 tablespoons turbinado sugar

INSTRUCTIONS

1. To toast the pecans, melt 1 tablespoon butter in a skillet over medium heat. Add the pecans and cook for about 5 minutes, stirring occasionally, until fragrant. Set aside to cool.
2. In a large bowl, combine the flour, brown sugar, baking powder, and cinnamon.
3. Add the grated butter and gently fold it into the dry ingredients using a rubber spatula. Fold in the toasted pecans.
4. In a separate bowl, whisk together the sourdough discard, pumpkin purée, egg, and vanilla.
5. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
6. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a disc about ½-inch thick.
7. Cut each disc into 6 wedges and arrange them on a parchment-lined baking sheet.
8. For best results, chill the scones in the refrigerator for a few hours or up to overnight.
9. When ready to bake, preheat the oven to 400°F.
10. Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
11. Bake for 15 minutes, or until lightly golden. Serve warm and enjoy.