Sourdough Pumpkin Scones

A pumpkin sourdough scone is topped with a glaze and a sprinkle of cinnamon.

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These light and flaky Sourdough Pumpkin Scones are the perfect fall treat, bursting with the warm flavors of autumn! Sweet, slightly tangy, and full of pumpkin goodness, they are the perfect way to enjoy the season. Grab your sourdough discard and pumpkin puree, and start baking!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 288kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups All Purpose Flour
2 teaspoon Baking Powder
¼ cup Sugar
2 teaspoon Pumpkin Spice
½ teaspoon Salt
½ cup Butter Very Cold, cut into pieces
¼ cup Sourdough Discard
⅓ cup Pumpkin Puree
½ cup Sour Cream

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set that aside.
In a large mixing bowl, combine the flour, sugar, pumpkin spice, baking powder, and salt. Mix until all the ingredients are mixed well.
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.
Add the sour cream, sourdough discard, and pumpkin puree. Mix the ingredients until a dough forms. Do not overmix.
Turn the dough onto a lightly floured surface. Cut the dough into 8 equal sized pieces (or 10 smaller pieces).
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.
OPTIONAL: 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.

Notes

Make sure the butter and sour cream are very cold. This will ensure that the scones are light and flakey.
A food processor will cut the butter into the flour and dry ingredients easily. Just don't overmix the ingredients.
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.

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