Pumpkin Spice Scones
These pumpkin spice scones are perfectly paired with a warm cup of coffee when the temperatures start to drop and you begin craving those wonderful fall flavors.
Servings Prep Time
12scones 20 minutes plus chill time
Cook Time
15minutes
Servings Prep Time
12scones 20 minutes plus chill time
Cook Time
15minutes
Ingredients
For the pumpkin spice scones
For the glaze:
Instructions
To make the scones:
  1. You’ll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.
  2. Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda, salt, and pumpkin pie spice) together in a food processor. Cut your butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture.
  3. Once all of the butter is added (it doesn’t have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.
  4. On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.
  5. Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren’t touching.
  6. Bake them in a 400 degree oven for about 15 minutes. Allow to cool.
To make the glaze:
  1. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.
  2. Combine the maple syrup, pumpkin spice, and pumpkin puree in a small bowl. Drizzle on top of the scone. Enjoy!