Sourdough Pumpkin Scones Recipe

If you’re on the hunt for a cozy treat that sings with fall flavors and a rustic charm, these Sourdough Pumpkin Scones are an absolute must-try. Combining the tangy depth of sourdough discard with the warm spices and natural sweetness of pumpkin puree, they strike that perfect balance between tender crumb and flaky layers. Each bite offers a delightful mix of autumn spices and a hint of buttery richness, topped off with a luscious cinnamon-infused pumpkin glaze that’s just irresistible. Trust me, once you make these scones, they’ll earn a special spot in your baking rotation.

Ingredients You’ll Need

The beauty of these Sourdough Pumpkin Scones lies in their simplicity and the way each ingredient adds something special — from texture to flavor and that beautiful autumnal color. Here’s what you’ll need to gather before you start.

• All-purpose Flour (240 g / 2 cups): The structure of your scones depends on this — choose a good quality flour for the best results.
• Baking Powder (2 ½ tsp): Helps give these scones their lift and light crumb.
• Baking Soda (½ tsp): Works with sourdough for a perfect rise and tenderness.
• Kosher Salt (1 tsp): Balances sweetness and enhances all the flavors.
• Pumpkin Pie Spice (2 tsp): The star spice mix, or a combination of cinnamon, nutmeg, ginger, and cloves to bring that classic fall vibe.
• Unsalted Butter (113 g / 1 stick, cold): Provides richness and contributes to the flaky layers.
• Pumpkin Puree (122 g / ½ cup): Moisturizes and flavors the dough with natural sweetness and vibrant color.
• Light Brown Sugar (66 g / ⅓ cup): Adds moisture and enhances the caramel notes.
• Egg (1, plus 1 more for egg wash): Binds the dough and creates a glossy golden top finish.
• Sourdough Discard (100 g / ½ cup): Key for that unique tang and extra fluffiness without waste.
• Vanilla Extract (2 tsp): Adds warmth and depth to the flavor profile.
• Buttermilk (61 g / ¼ cup, or milk/cream): Adds acidity and moisture, tenderizing the crumb.
• Powdered Sugar (120 g / 1 cup): Essential for a smooth, sweet glaze.
• Ground Cinnamon (½ tsp): Sprinkles into the glaze for a spicy kick.
• Pumpkin Puree (2 tbsp): Mixed into the glaze to tie it all together.
• Buttermilk (or milk/cream): To thin the glaze to just the right consistency.

How to Make Sourdough Pumpkin Scones

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. This combination ensures your Sourdough Pumpkin Scones will have that perfectly spiced flavor and the right amount of rise and tenderness.

Step 2: Cut in the Butter

Cut the cold unsalted butter into small cubes, then toss them into your dry mixture. Using your hands, press and smash the butter chunks into various sizes. This step is crucial because those little butter pockets melt during baking, creating flaky, tender layers that make these scones so special.

Step 3: Mix the Wet Ingredients

In a separate bowl or measuring cup, whisk together the pumpkin puree, light brown sugar, one egg, sourdough discard, and vanilla extract. These wet ingredients bring moisture, sweetness, and that signature sourdough tang, transforming the dough into something rich and vibrant.

Step 4: Combine Wet and Dry Ingredients

Pour your wet ingredients into the dry and gently fold together with a spatula. At first, the dough will look dry and floury — that’s normal. Add a couple tablespoons of buttermilk at a time to bring the dough together evenly, but don’t overmix; you want to maintain a tender crumb.

Step 5: Fold the Dough for Layers

Lightly flour your work surface, turn out the dough, and pat it into a rectangle about a half-inch thick. Fold the dough in thirds like a letter, rotate it 90 degrees, and repeat this fold one more time. This folding step builds layers that turn into delicate flakes when baked — pure bliss.

Step 6: Shape and Prepare for Baking

Now shape the dough into a 10-inch round and cut into eight equal triangles. Arrange them on a parchment-lined half-sheet pan. Pop them in the freezer to chill while you preheat your oven to 400ºF (204ºC). Chilling helps the scones hold their shape and rise beautifully.

Step 7: Bake Your Sourdough Pumpkin Scones

Before baking, brush the scone tops with an egg wash for a glossy, golden finish. Bake in your preheated oven for 12-15 minutes, or until the tops turn lightly golden. Let them cool completely on a wire rack — the perfect golden-brown edges will make your kitchen smell like heaven.

Step 8: Make the Cinnamon Pumpkin Glaze

Mix the powdered sugar, cinnamon, and pumpkin puree in a bowl until you have a thick mixture. Thin it with tiny splashes of buttermilk to make it pourable but still thick enough to cling to your scones. Dip or drizzle generously over your cooled scones—the glaze brings out the best of the pumpkin and spice flavors with every bite.

How to Serve Sourdough Pumpkin Scones

Garnishes

A simple dusting of extra cinnamon or a sprinkle of crushed toasted pecans over the glaze adds an appealing texture contrast and a toasty note. You can also add a few pumpkin seeds for a subtle crunch and festive look.

Side Dishes

Serve your Sourdough Pumpkin Scones alongside a warm cup of coffee, chai tea, or a lightly spiced latte. Their richness pairs beautifully with creamy beverages and can even be a fantastic afternoon snack with a little bit of honey or fruit preserves.

Creative Ways to Present

For a charming seasonal spread, arrange the scones on a wooden board surrounded by cinnamon sticks, fresh pumpkin slices, or autumn leaves for that cozy touch. You could even sandwich them with a smear of cream cheese frosting mixed with a hint of maple syrup for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Store your Sourdough Pumpkin Scones in an airtight container at room temperature for up to two days. This keeps them fresh while preserving the tender crumb and flaky layers without drying out.

Freezing

Wrap the scones individually in plastic wrap and place them in a freezer-safe bag or container. They freeze beautifully for up to three months, so you can always have a batch ready for spontaneous fall cravings.

Reheating

To reheat, simply thaw at room temperature and warm them in a 350ºF (175ºC) oven for 5-7 minutes to revive their fresh-baked texture. Avoid microwaving to keep their flakiness intact, and if you like, reapply a little glaze after warming for that freshly glazed effect.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter in place of discard. Just keep in mind that the dough might rise a bit differently, so allow extra resting time if needed and adjust moisture slightly.

What if I don’t have pumpkin pie spice?

No worries! You can easily substitute it with a mix of cinnamon, nutmeg, ginger, and cloves using the ratios provided in the recipe for that warm, spiced flavor.

Can I make these scones vegan?

To make vegan versions, replace butter with a plant-based alternative, use non-dairy milk, and substitute the egg with flax eggs or another egg replacer. The texture might vary slightly but still delicious.

How important is chilling the dough before baking?

Chilling is key to firm up the butter and help the scones hold their shape, resulting in those flaky layers. Skipping this step can cause spreading and less distinct layers.

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk or cream. To mimic the acidity of buttermilk, add a teaspoon of lemon juice or vinegar to the milk and let it sit for a few minutes before using.

Final Thoughts

If you want to cozy up your kitchen with something truly special, give these Sourdough Pumpkin Scones a try. They deliver a perfect balance of rustic tang, sweet pumpkin goodness, and warming spices wrapped up in buttery, flaky layers. Whether for a weekend brunch or a seasonal afternoon treat, these scones are sure to become a beloved favorite—baking and sharing them is such a joyful experience.

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