These Sourdough Pumpkin Scones are sweet, cakey and everything a scone should be. Sourdough discard is put to good use, adding a delicious tangy flavor while the perfect blend of warm spices makes these the ultimate fall breakfast bake.
Jump to:
- What Makes Scones Different from Biscuits?
- Why I love this recipe
- Ingredients and Substitutions
- Can I use sourdough starter alone, without baking powder and baking soda?
- Why Use Sourdough in Scones
- Recipe Variations
- How to Make Sourdough Pumpkin Scones
- Don’t skip the chill time
- Baker's Tips
- How to Store Pumpkin Sourdough Scones
- Recipe FAQs
- You May Also Like
- Sourdough Pumpkin Scone Recipe
What Makes Scones Different from Biscuits?
Scones are often likened to biscuits, but one bite of these Sourdough Pumpkin Scones reveals their distinct difference. While my Sourdough Biscuits have a flaky, buttery texture, these scones have a sweet, cake-like crumb wrapped in a crisp crust. Adding an egg gives them an extra tender, melt-in-your-mouth softness that really sets them apart.
If you love biscuits and scones, try my recipes for Sourdough Scones, Sourdough Sweet Potato Biscuits and Sourdough Cheddar Biscuits.
Why I love this recipe
- Makes delicious scones with an incredibly fine, soft and cake-like texture.
- Easy recipe that can be mixed by hand, no special equipment required.
- Great way to use up a lot of excess sourdough starter - ½ cup!
- Delicious earthy flavor from pumpkin enhanced by warm spices and brown sugar.
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.
Use your leftover pumpkin puree to make Sourdough Discard Pumpkin Bread, Sourdough Pumpkin Whoopie Pies or Sourdough Pumpkin Muffins.
Can I use sourdough starter alone, without baking powder and baking soda?
No, scones need the instant rise from the reaction of chemical leaveners with the dough ingredients for a fluffy texture. Baking powder and baking soda release carbon dioxide when they react with moisture or acid in the dough, forming air pockets that help the scones rise and stay light. Without them, your scones will turn out dense and gummy.
Why Use Sourdough in Scones
Sourdough discard is any portion of your sourdough starter not used to make bread. It adds a delicious complex, tangy flavor to scones.
Since it’s not used as a leavener, you can add your sourdough discard to the dough straight from the refrigerator. You don’t need to activate or feed your sourdough starter before adding using it in this recipe.
Recipe Variations
Nuts: Nuts add a delicious flavor and textural contrast to these scones. One cup of pecans or walnuts make a delightful addition.
Chocolate: Infuse a bit of sweetness with one cup of white chocolate chips or dark chocolate chips.
Glaze: Change up the glaze by adding 1 tablespoon (14 grams) of maple syrup or honey. You can also add aromatic vanilla or almond extract.
Dried fruit: Dried fruits like cranberries or figs add a welcome acidity and a delicious texture to your scones.
Savory: Forego the pumpkin glaze, instead add 1 cup of cheddar cheese or 1 tablespoon of dried sage to your dough.
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.
Don’t skip the chill time
Working the dough heats up and softens the butter. Warm butter will melt out of the dough and result in dry, tough scones. Refrigerating the dough allows the butter to solidify, so during baking, it creates steam that forms layers, leading to scones with a higher rise and a tender texture.
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.
Baker's Tips
- Measure by weight instead of volume. Using a scale is more accurate than measuring ingredients with tablespoons and cups which greatly increases your chances of a successful bake.
- 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.
Recipe FAQs
Absolutely! Just use active sourdough starter or add a paste made out of 56 grams of flour and 56 grams of water to your recipe.
Your baking powder and baking soda may be past its prime. These ingredients can lose their effectiveness after some time. To test whether yours still work, combine a pinch of each with a drop of vinegar. If the mixture fizzes they will work for this recipe.
Unfortunately, if the your scones bake in a pool of melted butter, this means your butter or dough was too warm. To avoid this, be more gentle with your dough and don't skip chilling the dough in the refrigerator before baking.
You May Also Like
Did this recipe rise to the occasion?
★★★★★
Please leave a star rating and a comment. Your feedback helps me create more delicious sourdough recipes. I read and truly appreciate every message.
Don't forget to PIN this recipe on Pinterest to save it for later!
Thank you for your support!
Sourdough Pumpkin Scone Recipe
Equipment
- 8-inch cake pan
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
- Measure by weight instead of volume. Using a scale is more accurate than measuring ingredients with tablespoons and cups which greatly increases your chances of a successful bake.
- 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
Nutrition info provided are estimates.
Did you make this recipe? Do you have questions? Let me know below!