Post by @__emilyrangel

No judgement if your fall decor is already out…. This is a safe space 🤎🍂 Full recipe down below for my sourdough discard brown butter pumpkin scones, you can also find it in the link in my bio! 🎃 Sourdough discard pumpkin scones: - 2 1/4 cups all-purpose flour - 2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 tbsp pumpkin spice - 1/3 cup dark brown sugar - 1/2 cup unsalted butter; cold and cubed - 1/2 cup pumpkin puree - 1/2 cup sourdough discard - 1 tbsp vanilla bean paste - 1 large egg - Heavy cream to brush scones Brown butter glaze: - 1/4 cup unsalted butter - 1 cup powdered sugar - 2 tbsp whole milk - 1 tsp vanilla extract - Pinch of salt Instructions: In a small saucepan over medium heat, add the butter. Stir continuously for 5–7 minutes, or until the butter is golden brown with toasted brown bits and a nutty aroma. Transfer to a small bowl and allow it to cool completely. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter (or your fingertips) until the mixture resembles coarse crumbs. Add the heavy cream, egg, and cooled brown butter. Mix just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently bring it together, being careful not to overwork it. Fold the dough over itself 3 times to create flaky layers. Pat the dough into a 1-inch thick circle and cut into 8 equal wedges. Place the scones on a parchment-lined baking sheet, leaving a little space between each one. Brush the tops with heavy cream. Bake at 400°F for 15–18 minutes, or until the tops are lightly golden. While the scones bake, prepare the glaze. In a small bowl, whisk together the cooled brown butter, powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Allow the scones to cool for about 20–25 minutes, then dip the tops into the glaze or drizzle it over each scone. Let the glaze set for a few minutes, then enjoy! #sourdough #fallvibes #autumn #fallbaking #pumpkinseason