Thanksgiving

Made with pumpkin pie spice, white chocolate chips and sourdough discard. 45 min, makes 8, 18 ingredients.

Recipe by countryroadssourdough.com

Prep

15 min

Cook

15 min

Total

45 min

Makes

8

Ingredients

• 280 grams all-purpose flour (2 cups)
• 70 grams brown sugar (⅓ cup)
• 5 grams baking powder (1 teaspoon)
• 5 grams baking soda (1 teaspoon)
• 5 grams salt (1 teaspoon)
• 6 grams pumpkin pie spice (2 teaspoons)
• 113 grams butter (frozen, ½ cup)
• 100 grams white chocolate chips (¾ cup)
• 120 grams sourdough discard (cold, ½ cup)
• 120 grams pumpkin puree (½ cup)
• 45 grams milk (cold, 3 Tablespoons)
• 5 grams vanilla extract (1 teaspoon)
• 15-30 grams milk (1-2 Tablespoons)
• 84 grams butter (6 Tablespoons)
• 15 grams milk (1 Tablespoon)
• 120 grams powdered sugar (1 cup)
• ¼ teaspoon cinnamon
• 1 pinch salt

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. If you don’t have any butter in the freezer, I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.
2. In a large bowl, combine the dry ingredients. Shred a stick of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea.280 grams all-purpose flour, 70 grams brown sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt, 6 grams pumpkin pie spice, 113 grams butter
3. Add the white chocolate chips to the flour mixture and toss to combine.100 grams white chocolate chips
4. In a separate bowl, mix together the wet ingredients.120 grams sourdough discard, 120 grams pumpkin puree, 45 grams milk, 5 grams vanilla extract
5. Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.
6. Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first, it will seem like too much flour, but it will come together.
7. Shape the dough into an 8-inch circle.
8. Cut the dough into 8 pieces using a bench scraper or a sharp knife.
9. Place them on a baking sheet lined with parchment paper or silicone reusable baking mats and brush the tops with 1-2 Tablespoons of milk.15-30 grams milk
10. Bake in a preheated 425°F oven for 14 minutes or until they are lightly golden brown on the edges and top. Don’t over-bake or they will get dry. Remove from the oven and transfer to a wire rack.
11. While the scones are baking, make the brown butter icing. Take the butter and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Add the brown butter to a heat-safe bowl and add the remaining icing ingredients, and whisk until smooth.84 grams butter, 15 grams milk, 120 grams powdered sugar, ¼ teaspoon cinnamon, 1 pinch salt
12. Allow the scones and icing to slightly cool, and then add the brown butter icing on top of the scones and enjoy!