In the early years of my life, I only bought cheap, pocket-sized cook books. Money is hard to come by when you are young so you spend it sparingly. I still have those old books and some of them have turned out to be real gems. So, to celebrate the season, we are baking these vegan pumpkin scones with a pumpkin spice drizzle. They are with a crisp outside crust and crumbly texture.
Let us acknowledge what a hell of a week we’ve had, as a world, as a nation, as individuals. In the midst of this grievous mess called life, my sourdough starter sits on the counter, clamouring for attention. I’ve been lovingly caring for the sourdough starter I made months ago. So I thought I’d up my game and bake sourdough scones!
I went through a spell of baking scones last year, but stopped when everyone in my family seemed to have their fill of them. Lately though, they have been asking for scones. and I’ve been experimenting with different ways to use the extra starter and this afternoon struck gold! Gold my friends. Sourdough scones!! Yes they merit a double exclamation mark. And boy, am I hooked!
Admittedly, these scones are nothing to look at, but we’re eating them, not parading them in a beauty pageant, so oh well, the only thing better than the warm scent of these scones baking is taking a bite of one fresh from the oven.
These scones are a wonderful and flexible recipe made from sourdough discard that is simple enough for everyday breakfast and elegant enough for our next brunch or high tea. And so much more delicious than the standard scone (which I still love just not as much – so fickle), sourdough scones are full of flavour, far fluffier and lighter than any scone I've ever baked and just generally excellent. Ps, my house smelled warm and utterly spectacular this morning 😋
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂
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