Fresh Milled Pumpkin Scones with Vanilla Maple Glaze
Soft, tender, and perfectly spiced, these fresh milled pumpkin scones are loaded with chocolate chips and topped with a sweet vanilla maple glaze. Fresh milled flour and sourdough discard make these an extra-special homemade fall treat.
Equipment
- 1 Grain mill
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Pastry Cutter or fork
- 1 Bench scraper or sharp knife
- 1 Stainless steel baking sheet
- Parchment Paper
- Measuring cups and spons
- 1 Small saucepan
- 1 Whisk
Ingredients
For the Scones
- 2 1/2 cups freshly milled flour from soft white wheat berries
- 1/2 cup organic cane sugar
- 1/2 tsp unrefined salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup dark chocolate chips
- 1/2 cup cold butter 1 stick
- 1/2 cup sourdough starter discard
- 1/2 tsp pure vanilla extract
- 1 egg
- 1 cup pumpkin puree
For the Vanilla Maple Glaze
- 1/2 cup pure maple syrup
- 1 tbsp butter
- 1/2 tsp vanilla bean paste
- 1/4 tsp cinnamon
- pinch salt
- 1/2 tsp cornstarch
- 1/2 tsp water
Instructions
Make the Scones
- Mill your wheat berries on your grain mill's finest setting. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, combine all of the dry ingredients: flour, sugar, baking powder, salt, and cinnamon.
- Make sure your butter is cold, and cut it into large chunks into the bowl of dry ingredients.
- Using a pastry cutter or fork, cut the butter into the flour mixture until it is roughly pea sized and incorporated.
- Add the chocolate chips and mix together. Set aside.
- In a medium mixing bowl, combine all of the wet ingredients: pumpkin, egg, sourdough discard, and vanilla extract. Whisk to combine.
- Gently add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. The dough should be slightly sticky, resist the urge to add more flour.
- Lightly flour a work surface, and turn the dough out. Gently knead the dough just enough to get it into a ball.
- Use your hands to gently press the scone dough into a large circle, about 8 inches in diameter.
- Use a bench scraper or sharp knife to slice the scones into 8 pieces, like you would slice a pizza.
- Place the scones on the parchment paper-lined baking sheet, about 2 inches apart.
- Place the scones in the freezer while you preheat the oven to 375.
- Once the oven is ready, move the scones directly from the freezer to the oven and bake for 22-24 minutes. The scones are done when they are just turning golden brown and a toothpick inserted into the middle comes out clean.
Make The Glaze
- After the scones are done baking, allow them to cool while you make the glaze. The glaze will hold better when the scones are cooled slightly.
- In a small bowl, whisk together the cornstarch and water until there are no clumps and it has a smooth consistency.
- In a saucepan over medium heat, combine the maple syrup, vanilla bean paste, cinnamon, and butter.
- Bring the mixture to a boil, and whisk in the cornstarch and water mixture.
- Simmer for 1-2 minutes, whisking constantly.
- Remove the sauce from the heat, and allow it to cool for 5-7 minutes. It will thicken as it cools.
- Use a spoon to wave the maple vanilla glaze over the scones in a zig zag pattern.
- Enjoy the scones warm!