Delight in the flavors of autumn with Sourdough Pumpkin Scones! Lovingly baked to perfection and topped with a rich maple glaze, these delicious sourdough scones create a seasonal treat that captures the essence of cozy mornings.
Celebrate the cozy flavors of fall with these delightful Sourdough Pumpkin Scones.
Perfect for the time of year when pumpkin spice flavor reigns supreme, these scones combine the warmth of pumpkin pie spice and ground cinnamon with the richness of real pumpkin puree and dark brown sugar. The addition of sourdough starter discard not only reduces waste but also imparts a unique tangy depth to these tender and flaky layers.
Ideal for pairing with pumpkin spice lattes, these pumpkin sourdough scones are the epitome of autumn indulgence. Each scone is finished with a luscious maple glaze that’s sweet and buttery, reminiscent of caramel. This scone recipe is quick and easy, making it perfect for a weekday breakfast or a leisurely weekend brunch.
Whether you’re looking to use up extra sourdough discard or simply aiming to bake the best scones, this recipe is sure to become a seasonal favorite.
Enjoy the comforting taste of fall with every bite of these irresistible Sourdough Pumpkin Scones.
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WHY YOU’LL LOVE THIS RECIPE:
FLAVOR:
The moment you bite into this scone, you will experience the best fall has to offer! The real pumpkin puree, flavorful pumpkin pie spice, rich brown sugar, and sweet maple glaze complement one another beautifully with sweetness and texture.
BUTTERY AND FLAKY:
These delicious scones are soft, buttery, and flakey on the inside with perfectly golden brown and crispy edges.
EASY AND QUICK:
This is the perfect treat to whip up in a pinch and serve warm with a hot cup of coffee. They’re also a great make-ahead option! Prep the dough and store it in the fridge for up to 24 hours until ready to bake.
INGREDIENTS
PUMPKIN SOURDOUGH SCONES
Flour – I use all-purpose flour, but pastry flour would be an excellent substitute for an extra flaky scone.
Dark Brown Sugar – For a touch of caramel-like sweetness to this fall-flavored scone I used dark brown sugar, but you can use light as well.
Spices – Warm cinnamon and pumpkin pie spice brings the perfect fall flavor to these sourdough discard pumpkin scones. If you don’t have pumpkin pie spice on hand, I’ve included a recipe for a homemade pumpkin pie spice blend.
Baking Powder – This will bring a little lift to our scones! Be sure that it isn’t expired.
Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Unsalted Butter – In order to get light and flaky scones, it is best to use cold or frozen butter.
Pumpkin Purée – And the star of the show! Be sure to use real pumpkin puree rather than pumpkin pie puree.
Unfed Sourdough Starter – I prefer using sourdough discard that is no older than a week for sweet recipes like these pumpkin spice scones. However, you can also use active sourdough starter as well, just make sure to measure by grams instead of volume.
Eggs – Adds moisture and brings structure to the scones.
Vanilla Extract – To enhance all of the fall flavors!
Heavy Whipping Cream – It’s important to use heavy cream over milk because the thick liquid brings just the right amount of liquid to these scones. Too much liquid and your scones will be flat and dry.
MAPLE GLAZE
Maple Syrup – The actual star of the glaze! I prefer pure maple syrup for the best flavor.
Butter – Just a touch to make it glossy and smooth.
Heavy Whipping Cream – Add a touch more heavy cream to get the perfect glaze consistency.
Dark Brown Sugar – Brings just a hit of caramel sweetness to the glaze. Can be substituted with light brown sugar as well.
Powdered Sugar – Melts perfectly to create a luscious and smooth glaze.
Vanilla Extract – Enhances all of the fall favors!
SUPPLIES
Box Grater
Rolling Pin
Pastry Cutter or Sharp Knife
Wire Rack
HOW TO MAKE PUMPKIN SOURDOUGH SCONES
In a large mixing bowl, combine flour, dark brown sugar, ground cinnamon, pumpkin pie spice, baking powder, and salt. Whisk together until incorporated.
If you don’t have pumpkin pie spice on hand – here’s how you can create your own at home!
- 24 grams (3 Tablespoons) ground cinnamon
- 4 grams (2 teaspoons) ground ginger
- 3 grams (1 1/2 teaspoons) ground nutmeg
- 2 grams (1 teaspoon) ground cloves
- 2 grams (1 teaspoon) ground allspice
Grate the cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.
Next, blot the pumpkin puree with paper towel to extract the extra liquid. Continue to do so until most of the liquid is removed. This will prevent the Sourdough Pumpkin Scones from having too much liquid and baking flat.
In a medium bowl, whisk together the pumpkin puree, sourdough discard, egg, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the butter mixture. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to over mix the dough.
Turn out the dough onto a lightly floured surface, and knead the dough for about 30 seconds, then form it into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife.
Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them. Chill in the fridge while the oven preheats.
Preheat the oven to 400 degrees F.
With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of coarse sugar, if desired.
Bake the scones for 18-23 minutes, or until the top of the scones are golden brown. Remove and place on a wire rack to cool slightly. Prepare maple glaze in the meantime!
MAPLE GLAZE
In a small bowl, add the real maple syrup, melted butter, heavy cream, and dark brown sugar. Stir until smooth.
Add the powdered sugar. Finally, stir in the vanilla extract.
Use a spoon to drizzle or dip the tops of the scones with the sweet maple glaze. Enjoy!
HOW TO SERVE
Whether you’re hosting afternoon tea or looking for a delicious treat with your cup of coffee, Pumpkin Sourdough Scones are best served warm and fresh from the oven.
HOW TO STORE
Store leftover scones in an airtight container in the fridge for 2-3 days.
TO FREEZE:
Once cooled to room temperature, place the pumpkin scones in a freezer-safe bag and freeze for up to 2 months.
BAKER’S TIPS:
For the best results, use these baker’s tips for these delicious Sourdough Pumpkin Scones!
Use cold/frozen butter: To get the most light and flakey crust, you need cold butter! When the butter starts to melt while it is baking, it releases moisture. This creates those flakey layers. If you use room temperature or the butter melts before baking, the scones will be flat and dry.
Use cold ingredients: Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
Work quickly: As stated above, you don’t want your butter to melt into the dough, so you must work quickly.
Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
Variations: If you are craving a little bit more sweetness and crunch to your scones, try adding a 1/2 cup of butterscotch chips, cinnamon chips, caramel chips, chocolate chips, and chopped pecans or walnuts!
FAQS:
WHAT CAN I USE IF I DON’T HAVE HEAVY CREAM?
If you find yourself in a pinch without heavy cream, buttermilk or sour cream are excellent substitutes.
CAN I FREEZE THE SCONES?
Yes! Once you’ve cut the scone dough into 8 triangles flash freeze them on a baking sheet in the freezer for at least 1 hour before storing them in a freezer-safe bag. That way they won’t stick together. Bake from frozen, adding a few extra minutes to the bake time.
Happy baking!
MORE SOURDOUGH RECIPES LIKE THIS:
Sourdough Pumpkin Cinnamon Rolls
Flakey Maple Pecan Sourdough Scones
Chewy Brown Sugar Sourdough Cookies
Sourdough Pumpkin Scones Recipe with Maple Glaze
Delight in the flavors of autumn with Sourdough Pumpkin Scones! Lovingly baked to perfection and topped with a rich maple glaze, these delicious sourdough scones create a seasonal treat that captures the essence of cozy mornings.
Ingredients
Sourdough Pumkin Scones
- 280 grams (2 cups) all-purpose flour
- 120 grams (1/2 cup) dark brown sugar, packed see notes*
- 14 grams (1 Tablespoon) baking powder
- 3 grams (1/2 teaspoon) salt
- 2 grams (1 teaspoon) ground cinnamon
- 4 grams (1 1/2 teaspoons) pumpkin pie spice
- 113 grams (1/2 cup) unsalted butter, cold/frozen
- 140 grams (heaping 1/2 cup) unfed sourdough starter, discard
- 120 grams (1/2 cup) pumpkin puree
- 50 grams, 1 large egg
- 30 grams (2 Tablespoons) heavy cream
- 8 grams (2 teaspoons) vanilla extract
Maple Glaze
- 32 grams (2 Tablespoons) pure maple syrup
- 30 grams (2 Tablespoons) unsalted butter, melted
- 45 grams (3 Tablespoons) heavy cream
- 25 grams (2 Tablespoons) brown sugar
- 130 grams (1 cup) powdered sugar
- 4 grams (11 teaspoon) vanilla extract
Instructions
Sourdough Pumkin Scones
1. In a large mixing bowl, combine flour, dark brown sugar, baking powder, salt, cinnamon and pumpkin pie spice. Whisk together until incorporated.
280g (2c) all-purpose flour, 120g (1/2c) dark brown sugar, 14g (1 T) baking powder, 3g (1/2 tsp) salt, 2g (1 tsp) cinnamon, 3g (1 1/2 tsp) pumpkin pie spice
If you don't have pumpkin pie spice on hand - here's how you can create your own at home!
- 24 grams (3 Tablespoons) ground cinnamon
- 4 grams (2 teaspoons) ground ginger
- 3 grams (1 1/2 teaspoons) ground nutmeg
- 2 grams (1 teaspoon) ground cloves
- 2 grams (1 teaspoon) ground allspice
2. Grate cold/frozen unsalted butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.
113g (1/2 c) unsalted butter
3. Next, blot the pumpkin puree with paper towel to extract the extra liquid. Continue to do so until most of the liquid is removed and you are left with 70g of pumpkin puree. This will prevent the Sourdough Pumpkin Scones from having too much liquid and baking flat.
120g (1/2c) pumpkin puree
4. In a medium bowl, whisk together the pumpkin puree, cold sourdough discard, a cold egg, cold heavy cream, and vanilla extract until smooth.
140g (1/2c) sourdough discard, 1 egg, 30g (2 T) heavy cream, 8g (2 tsp) vanilla extract
5. Pour the wet ingredients into the butter mixture. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to over mix the dough. This can lead to a tough scone.
6. Turn out the dough onto a lightly floured surface, and knead the dough for about 30 seconds, then form it into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife.
7. Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them. Chill in the fridge for at least 30 minutes while the oven preheats.
8. Preheat the oven to 400 degrees F.
9. With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of coarse sugar, if desired.
10. Bake the scones for 18-23 minutes, or until the top of the scones are golden brown. Remove and place on a wire rack to cool slightly. Prepare maple glaze in the meantime!
MAPLE GLAZE
1. In a small bowl, add the pure maple syrup, melted butter, heavy cream, and dark brown sugar. Stir until smooth.
30g (2 T) maple syrup, 30g (2 T) unsalted butter, melted, 45g (3 T) heavy cream, 25g (2 T) dark brown sugar
2. Add the powdered sugar. Finally, stir in the vanilla extract.
130g (1 c) powdered sugar, 4g (1 tsp) vanilla extract
3. Use a spoon to drizzle or dip the tops of the scones with the sweet maple glaze. Enjoy!
Notes
Substitutions
Dark brown sugar - I absolutely love the rich flavor that dark brown sugar brings to these scones and glaze, but it can be substituted with light brown sugar instead.
HOW TO STORE
Store leftover scones in an airtight container in the fridge for 2-3 days.
TO FREEZE:
Once cooled to room temperature, place the pumpkin scones in a freezer-safe bag and freeze for up to 2 months.
BAKER’S TIPS:
For the best results, use these baker's tips for these delicious Sourdough Pumpkin Scones!
Use cold/frozen butter: To get the most light and flakey crust, you need cold butter! When the butter starts to melt while it is baking, it releases moisture. This creates those flakey layers. If you use room temperature or the butter melts before baking, the scones will be flat and dry.
Use cold ingredients: Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
Work quickly: As stated above, you don’t want your butter to melt into the dough, so you must work quickly.
Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
Variations: If you are craving a little bit more sweetness and crunch to your scones, try adding a 1/2 cup of butterscotch chips, cinnamon chips, caramel chips, chocolate chips, and chopped pecans or walnuts!
FAQS:
WHAT CAN I USE IF I DON’T HAVE HEAVY CREAM?
If you find yourself in a pinch without heavy cream, buttermilk or sour cream are excellent substitutes.
CAN I FREEZE THE SCONES?
Yes! Once you’ve cut the scone dough into 8 triangles flash freeze them on a baking sheet in the freezer for at least 1 hour before storing them in a freezer-safe bag. That way they won’t stick together. Bake from frozen, adding a few extra minutes to the bake time.
Hi, something doesn’t seem right with the recipe! The dough was way too sticky and not crumbly. I had to add more flour to be able to even get it to a workable
Hi Sarah!
It is crucial to remove the liquid from the canned pumpkin! If not, then the dough will be overly wet.
I made this recipee yesterday and it turned out absolutely amazing!!! Can’t wait to try more recipees!! Thanks so much!!
Happy to hear you enjoyed it! 🙂