Sourdough Pumpkin Scones

These light and flakey Sourdough Pumpkin Scones are the perfect Fall treat to make just in time to enjoy the warm flavors of Autumn! They are sweet, slightly tangy, and full of pumpkin flavor! Grab your sourdough discard and pumpkin puree, and get baking!

These scones are perfect with sourdough pumpkin waffles, sourdough pumpkin cinnamon rolls, and sourdough pumpkin pancakes too!

My whole family goes nuts for anything pumpkin-flavored, especially when the Fall rolls around (especially pumpkin mousse and sourdough pumpkin bread!) The crisp air just begs for something warm and spiced, and that's where sourdough pumpkin scones come in. Trust me, these scones are a game-changer!

The tanginess of the sourdough is perfect with the sweet, earthy pumpkin, creating perfection every bite. And the best part? You get to use up that sourdough discard sitting in your fridge. It's a win-win: less waste and more deliciousness.

Now, I know what you're thinking—scones sound fancy and complicated, right? But let me tell you, making sourdough pumpkin scones and sourdough blueberry scones is a total breeze. The process is straightforward, and the result is these incredibly moist, tender scones that are perfect for breakfast or a cozy afternoon snack. Plus, your kitchen will smell amazing, with all those warm spices filling the air.

So, grab your sourdough starter, some canned pumpkin, and a handful of simple ingredients, and treat yourself to a batch of these irresistible scones. You won't regret it!

What is Sourdough Discard?

Sourdough discard is the part of your sourdough starter that you are not feeding. When you are "feeding" your starter to make recipes like sourdough French bread, you add equal parts flour, water, and starter to a mason jar (or other container) and let it rise.

You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! If you are new to sourdough, be sure to check out how to feed and maintain a sourdough starter post all about how to keep your sourdough starter happy.

With your sourdough discard, you can make lots of delicious, easy recipes! I love making sourdough desserts, but you can make sourdough zucchini fritters and sourdough discard sandwich bread with your discard too!

Ingredients to Gather

• All purpose flour. Unbleached flour is the best to use.
• Sourdough discard. Active sourdough starter will work in this recipe too since we are mixing and baking.
• Pumpkin puree. Canned pumpkin puree is perfect, but if you would like to make your own, you'll need ⅓ cup of homemade pumpkin puree.
• Sour cream. Full fat sour cream add to the texture and tangy flavor of these scones.
• Butter. Butter should be very cold, if not frozen.
• Baking powder. To help the dough rise slightly and give the dough a soft, fluffy texture.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Variations and Substitutions

• Use active sourdough starter if that is what you have on hand. It will work great.
• Add chopped walnuts, mini chocolate chips, or cinnamon chips into the dough for some extra flavor and texture.
• A glaze adds a little sweetness, but if you prefer these to be less sweet, leave off the glaze.
• Use a combination of flour. All purpose flour and whole wheat flour is a great choice, but you can use bread flour too.

How To Make a Pumpkin Sourdough Scones

Step 1: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set that aside.

Step 2: In a large mixing bowl, add the flour, sugar, pumpkin spice, baking powder, and salt. Mix well.

Step 3: Cut the cold butter into small pieces. Mix the butter into the flour. You can do this by using a fork or a food processor.

Step 4: Add the sour cream, sourdough discard, and pumpkin puree. Mix the ingredients until a dough forms. Do not overmix.

Step 5: Turn the dough onto a lightly floured surface. Cut the dough into 8 equal sized pieces (or 10 smaller pieces).

Step 6: Place the pieces of scones onto the parchment lined baking sheet. Bake for 15-20 minutes or until the dough is lightly golden brown. While the scones cool, make the glaze.

Step 7: While the scones bake, mix together the glaze. Mix together 1 cup of powdered sugar, 1 tablespoon milk, and 1 tablespoon maple syrup. Allow the scones to cool before adding the glaze.

Tips and Tricks

• Use a food processor. To make mixing the dough easier, use a food processor! A food processor would make it really easy to mix the butter into the dough, just be careful not to overmix in a food processor.
• Use cold ingredients. Make sure your butter and sourdough discard are cold. Cold butter helps create flaky layers in the scones, and cold sourdough discard ensures a better texture in the scones.
• Don't overmix the dough. Overmixing can result in tough scones. Mix the dough until just combined to keep the scones tender and flaky. There should be chunks of butter, this is not a smooth dough.
• Chill the dough. If you are making this dough and your kitchen is warm, chill the dough. After mixing the dough, chilling it in the fridge for about 15-30 minutes can make it easier to handle and cut, and it also helps the scones keep their shape during baking.
• Test for doneness. Check the scones a few minutes before the baking time is up. They should be golden brown and a toothpick inserted into the center should come out clean. Don't overbake!

Storage Info

Store leftover pumpkin scones in an airtight container at room temperature for up to two days. Keep them on the counter so they don't go stale in the refrigerator. If you are making them ahead of time, don't glaze them until you are ready to serve them.

How To Long Ferment The Dough

Place the shaped scones on a baking sheet lined with parchment paper. Cover with plastic wrap or place the whole baking sheet in a large zip-top bag and refrigerate for up to 24 hours. When ready to bake, preheat your oven and bake as directed. This will let the dough long ferment which helps with digestion.

How To Freeze Scones

Scones can be frozen baked or unbaked. Freeze baked scones (no glaze) in an airtight container or in a freezer Ziploc bag. They will stay fresh in the freezer for up to 3 months. You can probably even keep them longer than that too.

To freeze the unbaked scones, place the shaped scones on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once they are frozen, put the scones to a freezer-safe bag or container. Frozen scone dough can be stored for up to 3 months. When you are ready to bake them, place the frozen scones on a baking sheet and bake for 15-20 minutes at 350 degrees F or until they are cooked through.

Frequently Asked Questions

More Sourdough Recipes