SOURDOUGH PUMPKIN SHORTCAKES W/ WARM CINNAMON APPLES

Preheat the oven to 425F. Line a baking sheet with parchment paper; set aside.

Make the shortcakes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice or cinnamon, and salt. Set aside.

In a separate bowl, whisk together the pumpkin puree, sourdough discard, greek yogurt, and vanilla extract, until combined.

Grate or cut the cold butter into the flour mixture and mix. 

Add the wet ingredients to the dry, and stir.

Lay the dough onto a floured work surface. Use your hands to knead together, adding 1-2 tbsp of flour at a time if needed. Fold the dough over itself 5-7 times.

Flatten then dough into a large circle, ~3/4” thick. Use a biscuit cutter or cup to cut out 8 rounds.

Transfer the rounds to the baking sheet; brush the tops with heavy cream. Then sprinkle the tops with the cinnamon turbniado sugar.

Bake at 425F for 12-15 mins or until golden brown. Allow to cool.

Warm cinnamon apples: In a saucepan over medium heat, melt the butter. Add the rest of the ingredients & heat until the mixture starts to bubble. Stir and cover; cook for 5 mins. Remove from heat once thickened and the apples are soft. Set aside.

Assemble. Slice the shortcakes in half. Add a layer of apples & whipped cream. Place the other half of the shortcake on top, and top with more apples and whipped cream.

Enjoy!