This month's Bread Baking Day challenge is hosted by Immer wieder sonntags.... The theme is one of my favorites: breakfast breads. Immediately, this calls to mind two things -- sourdough and scones. (No, it's not a yeast bread this time, but it is quick and really delicious.)
My choice was Sourdough Pumpkin Spice Scones with Cinnamon Chips. I made this recipe twice, fine-tuning it the second time around. Adding toasted, chopped pecans would also be another tasty variation.
For the first go-round, I made the basic recipe; the second time, I added the cinnamon chips, because I felt it needed something extra. I also cut the dough into smaller squares, rather than eight large triangles. One word of caution, the dough is really dry, so it might require a bit more starter or more than 2 tablespoons milk until the proper consistency is reached.
At any rate, the scones are well worth the effort. You can even mix all the dry ingredients the night before to save a few minutes in the morning.
Hope you all give it a try and enjoy the delicious results.
Thanks, also, to Zorra for originating this wonderful event.
Sourdough Pumpkin Spice Scones with Cinnamon Chips
2 1/2 cups flour, either all-purpose or whole wheat pastry flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice, or a mixture of cinnamon, nutmeg, ginger, allspice, and cloves (to taste)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cinnamon chips (or more, if desired)
1/2 cup cold butter, cut into cubes
1 cup 100% hydration sourdough starter
1/2 cup canned pumpkin
1 tablespoon molasses
2 teaspoons vanilla
2 tablespoons milk (might need a bit extra)
Stir the dry ingredients together; cut in the butter until the mixture resembles coarse crumbs. Stir in the cinnamon chips.
Combine the wet ingredients. Add the wet mixture to the dry mixture; mix until just combined. Add the milk to achieve a soft biscuit-like dough.
Turn out onto a lightly floured board and pat into a 9-inch circle. Cut into either 8 wedges, or smaller squares (about 9 pieces). You can brush the tops with milk if you wish.
Place on a parchment-lined baking pan, about 1/2-inch apart. Place in the freezer while you heat the oven to 400° F.
Bake for 20-25 minutes. Cool on wire rack.