Name: Sourdough Pumpkin Scones Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 280 grams (2 cups) all-purpose flour; 120 grams (1/2 cup) dark brown sugar, packed; 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; 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

Jump to Recipe

There is something downright magical about waking up to fluffy, autumn-orange scones warming in the oven, their aroma swirling through your kitchen. That’s exactly the experience you’ll have with this Sourdough Pumpkin Scones Recipe—a treat that brings together the gentle tang of sourdough discard with velvety pumpkin, fragrant spices, and a maple-infused glaze. It’s the perfect way to use leftover sourdough starter and celebrate everything we love about cozy, spiced fall baking!

Sourdough Pumpkin Scones Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Sourdough Pumpkin Scones Recipe plays a starring role, balancing deep flavors, vibrant color, and irresistible texture. From dark brown sugar to a simple scoop of pumpkin purée, each one makes these scones truly unforgettable.

All-purpose flour: Gives the scones their familiar tender crumb while soaking up all the delicious flavors.
Dark brown sugar: Adds moisture and rich molasses notes that pair perfectly with pumpkin.
Baking powder: Ensures your scones rise and become impossibly fluffy even with a moist dough.
Salt: A touch of salt heightens flavors and keeps everything from tasting flat.
Ground cinnamon: Provides warm, fragrant spice that feels like a hug in every bite.
Pumpkin pie spice: Delivers a signature blend of spices for classic autumn flair.
Unsalted butter, cold or frozen: The key to flaky, layered scones—keep it extra cold and work in quickly.
Unfed sourdough starter (discard): Adds a subtle tang and upcycles your extra starter—don’t worry, it won’t overpower!
Pumpkin purée: The star ingredient brings lovely color, flavor, and moisture.
Egg: Helps bind the dough while lending just enough richness.
Heavy cream: Adds decadence and helps create that melt-in-your-mouth texture.
Vanilla extract: A splash of vanilla rounds out all the fall spices beautifully.
Pure maple syrup: Sweetens and deepens the glaze with quintessential seasonal flavor.
Unsalted butter, melted (for glaze): Richens the topping and helps it set with a glossy sheen.
Additional heavy cream (for glaze): Makes the glaze silky and easy to drizzle.
Brown sugar (for glaze): Lends an extra nutty sweetness to the finish.
Powdered sugar: The base of a luscious, classic glaze that sets beautifully.
Extra vanilla extract (for glaze): Another layer of warm, dreamy flavor for the topping.
Ground cinnamon, ginger, nutmeg, cloves, allspice (for glaze): Whisked into the glaze for a punchy, aromatic finish on every bite.

How to Make Sourdough Pumpkin Scones Recipe

Step 1: Prep the Dry Ingredients

Begin this Sourdough Pumpkin Scones Recipe by whisking together all-purpose flour, dark brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. This ensures the rising agent and spices are distributed evenly for a scone that bakes up light and perfectly flavored from edge to center.

Step 2: Cut in the Butter

Grab your cold (or even frozen) unsalted butter and cut it into small cubes. Using a pastry cutter, two knives, or even your fingertips, work the butter into the dry ingredients until it resembles chunky crumbs, like coarse sand. The cold butter is crucial for those irresistible flaky layers—don’t overwork it!

Step 3: Mix the Wet Ingredients

In a separate bowl, mix the unfed sourdough starter, pumpkin purée, egg, heavy cream, vanilla extract, and maple syrup until it’s a smooth, golden mixture. The pumpkin and sourdough bring unmatched moisture and flavor, creating a dough that tastes as good as it looks.

Step 4: Combine Wet and Dry

Pour the wet ingredients over the flour-butter mixture. Using a fork or spatula, gently fold everything together just until there are no dry pockets left. The dough should be a bit sticky, but resist the urge to overmix—that’s the secret to tender scones!

Step 5: Shape and Chill the Dough

Turn the dough out onto a lightly floured surface and pat it into a round disk about 1 inch thick. Use a bench scraper or sharp knife to slice into 8 wedges. For the loftiest scones, place the wedges on a baking sheet and chill in the fridge for at least 20 minutes before baking. This keeps the butter cold and helps them hold their shape.

Step 6: Bake to Perfection

Preheat your oven to 400°F (200°C). Arrange your chilled scones on a parchment-lined baking tray, spacing them out so the hot air can circulate. Bake for 18 to 22 minutes until beautifully golden and the edges just start to turn crisp. Let cool on a wire rack while you prepare the glaze.

Step 7: Make the Maple-Spice Glaze

Whisk together melted unsalted butter, heavy cream, brown sugar, powdered sugar, vanilla extract, and a blend of cinnamon, ginger, nutmeg, cloves, and allspice. The mixture should be pourable but not runny—if it’s too thick, add a drop more cream. Drizzle generously over the cooled scones for a stunning (and delicious) finish.

How to Serve Sourdough Pumpkin Scones Recipe

Garnishes

Sprinkle the glazed scones with an extra dusting of cinnamon or a handful of toasted pecans for some crunch and visual flair. If you’re feeling fancy, a light zest of orange over the top adds brightness that pairs wonderfully with the deep seasonal flavors.

Side Dishes

Scones love company! Serve your Sourdough Pumpkin Scones Recipe with a side of whipped maple butter, fresh fruit, or Greek yogurt. For a fall brunch, they’re spectacular alongside a spiced chai latte, apple cider, or even a simple cup of hot coffee.

Creative Ways to Present

Stack the scones high on a rustic wooden board with small ramekins of extra glaze, so guests can drizzle as they wish. For special occasions, cut mini wedges and serve as part of an afternoon tea spread alongside finger sandwiches and mini quiche. Or wrap up cooled scones in baking parchment and pretty twine for a beautiful homemade gift.

Make Ahead and Storage

Storing Leftovers

These scones will keep well at room temperature for up to two days if stored in an airtight container, though the glaze will absorb a bit. For longer stretching, stash them in the fridge for up to a week, letting each scone return to room temperature (or better yet, slightly warm) before serving.

Freezing

Freeze your Sourdough Pumpkin Scones Recipe after baking and cooling, before glazing, for the very best texture. Layer in an airtight container with parchment between each scone and freeze for up to two months—just thaw at room temperature and glaze fresh right before serving.

Reheating

To revive a leftover scone, pop it in a 300°F oven for about 5–8 minutes or give it a quick spin in a toaster oven. Avoid the microwave if possible, as it can make the crumb gummy instead of crisp.

FAQs

Can I use fed sourdough starter instead of discard?

Absolutely! The flavor profile stays much the same, although you might get a slightly “airier” crumb from a fed starter. Just be sure the starter is at room temperature for best results.

Can I substitute canned pumpkin pie filling for pumpkin puree?

Stick to plain pumpkin puree, as pumpkin pie filling contains added sugars and spices which could throw off the balance. You want your spices and sweetness to come from your additions in the Sourdough Pumpkin Scones Recipe!

What if I don’t have pumpkin pie spice?

Don’t worry—just use a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice to mimic the flavor. Homemade spice mixes are just as delicious and customizable.

Why is my dough so sticky?

Pumpkin adds lots of extra moisture, so sticky dough is totally normal and even desirable for tender scones. Dust your hands and work surface with just a touch of flour to make shaping easier, but resist adding too much extra or your scones may come out dry.

Can I make the dough ahead of time?

Definitely! You can shape the scones, refrigerate them overnight (covered), and bake straight from the fridge in the morning. Freshly baked scones in minutes—dreamy!

Final Thoughts

There’s real joy in turning basic pantry leftovers into something truly special, and this Sourdough Pumpkin Scones Recipe proves it with every spicy, golden bite. Give this recipe a spin and let your kitchen fill with the scent of fall—you’re in for a scrumptious (and cozy) treat!

Sourdough Pumpkin Scones Recipe

★★★★★

5 from 23 reviews

Author: anna
Total Time: 40 minutes
Yield: 8 scones 1x
Diet: Vegetarian

Print Recipe

Description

These Sourdough Pumpkin Scones are a delightful fall treat, combining the warm flavors of pumpkin, cinnamon, and spices with the tangy touch of sourdough. They are perfect for breakfast or as a sweet snack with your favorite hot drink.

Instructions

Preheat Oven: To 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
Cut in Butter: Cut in cold/frozen butter until mixture resembles coarse crumbs.
Add Wet Ingredients: Stir in sourdough starter, pumpkin puree, egg, heavy cream, vanilla extract, and maple syrup until just combined.
Shape Scones: Turn dough out onto a floured surface, pat into a circle, and cut into wedges.
Bake: Place scones on the prepared baking sheet and bake for about 20 minutes or until golden brown.
Make Glaze: Mix melted butter, heavy cream, and brown sugar. Drizzle over scones once cooled.
Optional Glaze: Mix powdered sugar, vanilla extract, and a little water to make a glaze to drizzle over the scones.

Notes

You can adjust the sweetness by adding more or less sugar according to your taste preferences.
For a spicier scone, increase the amount of pumpkin pie spice or add a pinch of black pepper.
These scones are best enjoyed fresh but can be stored in an airtight container for a day or two.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American