These Sourdough Pumpkin Scones are tender, a little cakey, and filled with the cozy flavor of warm spices. Sourdough discard adds a subtle tang that enhances the comforting earthiness of pumpkin. Since the dough comes together in one bowl with no mixer required, you can even throw a batch together for breakfast, it's that quick and easy.
★ 5-Star Review
These are exactly what I've been looking for in a homemade pumpkin scone! Amazing texture and depth of flavour. While the brown sugar offers a nice level of sweet, they aren't overly sweet and hit that 'sweet' spot for sweetness. This recipe is a keeper! Thank you!
- Dylan
Pumpkin is one of my favorite ingredients to bake with, and I love that you can grab a can of good-quality puree any time of year. Canned pumpkin is consistent, reliable, and always ready to use, which means you don't have to wait for fall to enjoy it. While it usually gets the spotlight in autumn, I don't think it should be limited to just one season, I use it in everything from Sourdough Pumpkin Cinnamon Rolls, to Pumpkin Cupcakes, and even Pumpkin Dinner Rolls.
Ingredients and Substitutions
All-purpose flour: The low protein content of this flour imparts a really tender, cake-like texture to scones. Do not substitute whole wheat flour or bread flour as it will make your scones tough.
Sourdough discard: Both active sourdough starter and sourdough discard will work for this recipe. If you don't have a sourdough starter, simply mix up 56 grams of all-purpose flour and water into a paste and add it into your dough.
Buttermilk: Adds acidity which reacts with baking soda to create fluffy scones. If you don't have buttermilk, substitute whole milk, plant-based coffee creamer or heavy cream with the addition of ¼ teaspoon of apple cider vinegar to your dough.
Canned pumpkin puree: Using homemade roasted pumpkin may alter the moisture level of the dough resulting in a wet dough and gummy scones. Stick with the canned puree (not pumpkin pie filling) for the best results.
See recipe card for detailed ingredient information.
I hate to have leftover pumpkin puree hanging around, that's why I've made so many pumpkin recipes throughout the years. Some of my favorites are, Sourdough Discard Pumpkin Bread, Sourdough Pumpkin Whoopie Pies and Sourdough Pumpkin Muffins.
How to Make Sourdough Pumpkin Scones
STEP 1: Make the dough
Whisk the dry ingredients together. Rub the cold butter into the flour mixture. Whisk the pumpkin puree with the sourdough discard and the remaining wet ingredients. Gently fold the wet ingredients into the dry ingredients.
STEP 2: Chill the dough
Turm the dough out on a large piece of parchment paper. Use the sides of the parchment paper to fold the dough over on itself, give the parchment paper a quarter turn and fold again. Repeat 6 to 8 times until only a few dry specks of flour remain. Transfer the dough to an 8-inch cake tin, flatten it until it fills the pan. Fold the parchment over the dough and refrigerate for at least 1 hour.
STEP 3: Shape the scones
Divide the scones into 8 portions. Arrange the scones on a parchment-lined baking sheet. Brush with egg wash.
STEP 4: Bake and enjoy
Bake the scones at 420 F for 10 minutes and at 350 for an additional 10 to 15 minutes. Make the pumpkin glaze and drizzle or spoon it on the cooled scones.
Notes from Hannah's Test Kitchen
- Start with cold ingredients. Keeping the dough cold and ensuring the butter doesn't melt before baking are essential for making light, fluffy scones.
- Don't overwork the dough. Excess gluten development can result in tough, gummy scones. Knead just until the dough comes together, leaving only a few specks of dry flour.
- Chill the dough for at least 1 hour before baking. This helps solidify the butter, ensuring a fluffy texture and better rise during baking.
How to Store Pumpkin Sourdough Scones
These pumpkin scones are best eaten the day they are baked. Store any leftovers in a brown paper bag for 2 days at room temperature.
To freeze the scones: Skip the glaze and freeze the scones in a zip-top bag. Refresh the scones at 350 F for 10 minutes or until warmed through.
Did this recipe rise to the occasion?
★★★★★
Leave a star rating and a comment. Your feedback inspires future recipes and helps others feel confident choosing what to bake next. I read and respond to every message.
If you're looking for additional ways to support my work, share this recipe or buy me a Ko-fi. Every little bit helps me keep creating the recipes and guides you enjoy.
Thank you for your support!
Sourdough Pumpkin Scone Recipe
This section may contain affiliate links
Ingredients
Dough
- 300 grams all-purpose flour
- 20 grams baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg grated
- 3 whole cloves ground
- ½ teaspoon ground ginger
- 4 whole all spice ground
- 113 grams unsalted butter 1 stick, cut into 1-inch cubes
- 1 large egg
- 100 grams brown sugar
- 113 grams sourdough discard
- 56 grams buttermilk
- 113 grams pumpkin puree
Egg Wash
- 1 large egg
- 14 grams buttermilk
Pumpkin Buttermilk Glaze
- 14 grams pumpkin puree
- 1 teaspoon cinnamon
- 14 grams buttermilk
- 90 grams powdered sugar
Click US Customary to view volume measurements
Instructions
- Make the dough: Whisk the dry ingredients together in a large mixing bowl.300 grams all-purpose flour, 20 grams baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, 3 whole cloves, ½ teaspoon ground ginger, 4 whole all spice
- Rub the butter into the dough until coarse crumbs resembling wet sand forms. Transfer the flour mixture to the refrigerator or freezer. This helps keep the butter cool.113 grams unsalted butter
- Whisk the wet ingredients and sugar together until no traces of egg or discard remain. Set aside.1 large egg, 100 grams brown sugar, 113 grams sourdough discard, 56 grams buttermilk, 113 grams pumpkin puree
- Make a well in the center of the flour mixture. Pour half of the wet ingredients into the well. Gently fold the wet ingredients into the dry ingredients until the flour is hydrated. Drizzle the remaining wet ingredients into the outside edge of the bowl where most of the dry flour remains. Continue mixing the ingredients until most of the flour is hydrated.
- Turn the dough out onto the center of a large piece of parchment paper. Use the edges of the parchment to fold the dough on itself. This helps keep the butter cool and prevents you from overworking the dough. Give the parchment a quarter turn and fold the dough again. Repeat 6 to 8 times or until the dough comes together and only a few specks of dry flour remain.
- Transfer the dough with the parchment paper to an 8-inch cake pan. Flatten the dough until it fills the pan.
- Chill the dough: Fold the parchment over the dough. Transfer the pan to the refrigerator and let the dough chill for at least 1 hour.
- Prep: Preheat the oven to 420 F and line a large baking sheet (18 by 13 inches) with parchment paper. Whisk eggwash ingredients and set aside.14 grams buttermilk, 1 large egg
- Shape the scones: Divide the dough into 8 even portions. Arrange the scones on the prepared baking sheet at least 2 inches apart. Brush egg wash on the top of the dough. Don't brush the sides.
- Bake: Bake the scones at 420 F for 10 minutes. Turn the oven temperature down to 350 F, rotate the pan and continue another 10 to 15 minutes until the tops are golden brown.
- Transfer the baked scones to a wire rack and cool for 10 minutes.
- Make the glaze: Whisk the glaze ingredients together until smooth.14 grams pumpkin puree, 1 teaspoon cinnamon, 14 grams buttermilk, 90 grams powdered sugar
- Serve: Drizzle or spoon the glaze over the cooled scones. These scones are best enjoyed the day they are baked.
- Store: Store any leftovers in a brown paper bag at room temperature for up to 2 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Start with cold ingredients. Keeping the dough cold and ensuring the butter doesn't melt before baking are essential for making light, fluffy scones.
- Don't overwork the dough. Excess gluten development can result in tough, gummy scones. Knead just until the dough comes together, leaving only a few specks of dry flour.
- Chill the dough for at least 1 hour before baking. This helps solidify the butter, ensuring a fluffy texture and better rise during baking.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Dylan says
These are exactly what I’ve been looking for in a homemade pumpkin scone! I added 1/2 tsp. of pumpkin pie spice as I like a stronger spice level in my fall baking. I made the dough the morning before baking, let them long ferment in the fridge for almost 24hours, and then shaped and baked them the following morning. Amazing texture and depth of flavour. While the brown sugar offers a nice level of sweet, they aren’t overly sweet and hit that ‘sweet’ spot for sweetness. This recipe is a keeper! Thank you!
Hannah Dela Cruz says
Yay! I'm so happy you found this recipe and that you loved the result.
Deanna Vacha says
I did not add my own fresh ground clove or all spice. However, the amount seems like a lot. I added 1/8 tsp of clove and maybe 1/4 tsp of all spice. They baked beautifully. Mine were a little bland and could have maybe used a little more sweetness. They would have probably benefited from the extra ground seasoning. It is great if you want a sweet treat but not too sweet.
Dylan says
Could you long ferment these by refrigerating the dough overnight? I’d imagine the baking soda and baking powder wouldn’t last that long, but maybe they could be added in the next day before shaping and baking these?
Hannah Dela Cruz says
Hi Dylan! Fermenting these overnight would actually be just fine. Even with the chemical rising agents.