Well Made by Kiley

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

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

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

Grate the cold butter into the flour mixture and mix, or use a pastry cutter to cut the butter pieces into the flour mixture until they are in pea-sized chunks. 

Add the wet ingredients to the dry ingredients, and stir.

Pour the dough out onto a floured work surface. Use your hands to fold/knead together, adding 1-2 tbsp of flour at a time if needed, to prevent from sticking.

Pat the dough out into a rectangle (~9x13”). Sprinkle the cinnamon sugar filling mixture all over the surface of the dough.

Fold the bottom 1/4 over, and then fold 2-3x more until you have a long and thin rectangle. 

Cut the dough into 8 even triangle scones.

Transfer the scones to the prepared baking sheet, and brush the tops with heavy cream. Then, sprinkle the tops turbniado sugar.

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

Allow to cool for at least 5 mins before serving.

Prepare the glaze by whisking all of the ingredients together in a medium bowl. Then drizzle over the warm scones.

Serve the scones warm.

Enjoy!