Sourdough Pumpkin Scones

Ingredients

• 160 g whole einkorn flour (or whole wheat flour)
• 160 g all-purpose flour
• 80 g sugar
• 1/2 tsp sea salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp ginger
• 16 g (4 tsp) baking powder
• 170 g (12 tablespoons) frozen butter, cut into small cubes
• 80 g (1/2 cup) raisins
• 80 g ripe sourdough starter (discard)
• 1 egg
• 75 g (about 1/3 cup) buttermilk, plus more for brushing
• 110 g pumpkin puree
• 1 tsp vanilla extract
• 1/4 tsp pumpkin spice (optional)

Instructions

1. 1

   In a small bowl, whisk together the wet ingredients.

2. 2

   In a large bowl, add the dry ingredients except for the butter and raisins. Whisk to combine.

3. 3

   Add the butter cubes to the dry mixture and toss to coat. Use a pastry cutter to cut the butter into small pea-sized pieces. (or, use your hands to smash the butter into flat little pieces).

4. 4

   Add the raisins to the dry mixture and toss to coat.

5. 5

   Add the wet to the dry and stir until just combined. Then knead a few times in the bowl until it comes together.

6. 6

   Line a 13 x 18-inch half-sheet pan with parchment paper.

7. 7

   Turn the dough out onto a lightly floured counter and form it into a 7 1/2-inch circle. Cut the circle into 8 triangles with a bench scraper.

8. 8

   Refrigerate (or freeze) the dough for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C) convection. If your oven doesn’t have a convection setting, preheat to 425°F (220°C).

9. 9

   Brush the scones with more buttermilk, sprinkle with sugar. Bake for 10 minutes. Turn the oven down to 375°F (190°C) and bake for 10 to 12 minutes more until golden brown.