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These sourdough pumpkin scones might just epitomize fall baking. With delicate, flaky layers and featuring two gorgeous glazes, these sourdough pumpkin scones will fill your kitchen with the most loveliest of baking aromas. They really are the perfect fall treats.
Use 100g of sourdough starter (or sourdough discard), these sourdough pumpkin scones are full of pumpkin puree, pumpkin pie spice and sweetened with brown sugar. All the best flavors of fall in one neat little package!
If you love baking fall recipes, check out this collection of sourdough fall recipes featuring sourdough discard pumpkin spice loaf, sourdough pumpkin spice cookies and sourdough pumpkin cinnamon rolls. You might also like these flaky sourdough discard biscuits. And if you truly are a pumpkin lover, then this collection of sourdough pumpkin recipes might be more your style.
Why You’ll Love This Recipe
Just Like A Coffee Shop – these sourdough pumpkin scones taste just like something you would buy at a coffee shop with your favorite coffee.
Fast & Easy – these pumpkin sourdough scones are a cinch to mix together and make a fast treat with no waiting for fermentation. This recipe using baking powder and baking soda to leaven the sourdough scones, with no wait time, but you’ll still get that delicious sourdough tang from the starter or discard that you use in this recipe.
Starter or Discard – You can successfully use active sourdough starter or sourdough discard in this recipe with no issues. Either one works perfectly well and will give you a delicious result.
How To Make Sourdough Pumpkin Scones
Making scones with sourdough starter is relatively easy. You don’t need any specialised equipment and you can make them easily, even if you are just beginning on your sourdough journey.
Preheat your oven to 200C (400 F) and line a large baking sheet with parchment paper (one without a lip is best).
In a large mixing bowl, add the all of the dry ingredients (all purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt).
Add the cold butter cubes into the bowl and use your finger tips or a pastry cutter to cut the butter into the dry ingredients. The mixture should resemble coarse bread crumbs. You can use a food processor for this step if you prefer, but it is easy to do by hand.
Now, add the wet ingredients to the bowl – pumpkin puree, vanilla extract and sourdough starter. Bring the mixture together into a sticky dough.
Now tip the dough out onto a lightly floured surface and push it out into a rectangle. You want it to be around 10 x 6 inches. You can make the dough into a round if you prefer.
Cut the scone dough into 8 equal sized pieces.
Transfer the scone dough onto the prepared baking sheet.
Brush the scones with milk using a pastry brush and place into the preheated oven.
Bake the scones for 20 to 25 minutes or until they are golden brown.
Once the scones are golden and baked through, remove them from the oven and place them onto a wire rack to cool.
While the sourdough pumpkin scones are cooling, prepare the two different types of glaze.
To prepare the glazes, simply whisk together the ingredients for each glaze until the mixture is smooth and free from lumps.
Once the scones are cool, pour over the white glaze and allow it to set. Then drizzle over the pumpkin spice glaze (you could also add this to a piping bag if you prefer).
Recipe Variations for Sourdough Pumpkin Scones
I love these sourdough pumpkin scones just the way they are, however, there’s always things you can add to make them a little different. It’s up to you whether you want to add the glaze when adding different flavors and additions into the scones.
- Vegan Butter – if you want to make these sourdough pumpkin scones dairy free, you can use vegan butter instead of regular butter.
- Chocolate Chips – add 200g of your favorite chocolate chips to the dry ingredients. You might also like these sourdough discard chocolate chip scones.
- Pecans – add 100g of chopped pecans to the dry ingredients. You can also sprinkle some chopped pecans on top of the glaze if you wish.
- Cranberries – 100g of cranberries makes a lovely addition to these sourdough scones.
How To Store + Freeze
These sourdough pumpkin scones will stay fresh for around 3 days if kept in an airtight container. The glaze will get a little sticky though, so if you want to avoid this, you can store them unglazed.
If freezing, bake them and allow them to cool before wrapping individually in parchment paper and then aluminum foil. They freeze best if unglazed. Allow to thaw at room temperature before glazing.
Sourdough Pumpkin Scones
Ingredients
- 250 g All Purpose Flour
- 100 g Brown Sugar, (can be dark or light)
- 2 tsp Pumpkin Pie Spice, (see notes for how to make it)
- 6 g Baking Powder, (1 tsp)
- 3 g Baking Soda, (1/2 tsp)
- 2 g Salt, (1/4 tsp)
- 120 g Butter, (cubed, very cold – can be salted or unsalted)
- 150 g Pumpkin Puree, (homemade or canned)
- 100 g Sourdough Starter, (or sourdough discard)
- 5 g Vanilla Extract
White Glaze
- 120 g Powdered Sugar, (icing sugar)
- 20 g Milk, (any milk is fine)
Spiced Pumpkin Glaze
- 120 g Powdered Sugar, (icing sugar)
- 1/2 tsp Pumpkin Spice
- 20 g Pumpkin Puree, (homemade or canned)
Instructions
- Preheat your oven to 200C (400 F) and line a large baking sheet with parchment paper (one without a lip is best).
- In a large mixing bowl, add the all purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. Add the cold butter cubes into the bowl and use your finger tips or a pastry cutter to cut the butter into the dry ingredients. The mixture should resemble coarse bread crumbs.
- Now, add the pumpkin puree, vanilla extract and sourdough starter to the bowl and bring the mixture together into a sticky dough.
- Now tip the dough out onto a lightly floured surface and push it out into a rectangle. You want it to be around 10 x 6 inches. You can make the dough into a round if you prefer.
- Cut the scone dough into 8 equal sized pieces.
- Transfer the scone dough onto the large baking sheet that you prepared earlier.
- Brush the scones with milk using a pastry brush and place into the preheated oven.
- Bake the scones for 20 to 25 minutes or until they are golden brown.
- Once the scones are golden and baked through, remove them from the oven and place them onto a wire rack to cool.
- While the sourdough pumpkin scones are cooling, prepare the two different types of glaze.To prepare the glazes, simply whisk together the ingredients for each glaze until the mixture is smooth and free from lumps.
- Once the scones are cool, pour over the white glaze and allow it to set. Then drizzle over the pumpkin spice glaze (you could also add this to a piping bag if you prefer).
Notes
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If i use einkorn do i need to decrease the amount? I also like to use natural sugars like coconut sugar would I. Just use the same amount? Thank you.
Just out of the oven and enjoying with my cup of tea. These are wonderful! Made the dough last night, shaped into a square and refrigerated overnight. Cut and baked this morning. Only made 1/2 the amount of the glazes and that was plenty for our taste. Will definitely be making these a lot this fall. Thanks for the wonderful recipe!
These were so yummy! Some of my taste testers did not love the pumpkin flavored icing so I just did the white icing on some of them. They look so pretty with both and are delicious with coffee.
These were perfect with a cup of coffee in the morning. Next time will use white glaze w maple extract.
Made a double batch of these last week. They were fantastic! The texture and flavors were spot on what I was hoping for! Definitely making again! I may try a cinnamon maple icing instead of the pumpkin icing but these were great as is!
I have to start by saying most of the scone recipes I tried are meh at best. THIS is a winner. we usually make a batch and say, meh. We polished of the first batch and I’m frantically feeding my starter, like the fatted calf, so I have more discard to make another batch!
Really good flavor and not overly sweet when eaten without the icing, the icing gives it the sweetness you’re looking for it you want it sweeter. However, I didn’t get scone texture, I would say it’s more like a loaf/cake texture, almost like a crinkle cookie and cake had a baby. It was light and fluffy. Would make again but definitely won’t be expecting scone.
We loved the pumpkin scones. The texture was light and not too heavy. I’m not a fan of white icing, so I spread the tops with a cooked clear glaze like one would use on donuts and then drizzled the top with the spiced pumpkin glaze from the recipe. The contrast was not as pretty as with the white icing, but it was more to our liking. We will definitely make these again!
These are absolutely delicious and easy to make! A yummy treat to use up discard! It was really warm in my kitchen (80 degrees) so I decided to refrigerate them for about 30 minutes to help keep the butter cold. Turned out perfectly!
Absolutely AMAZING!!!! Forever will be my go to for pumpkin scones!
Finally a treat that my husband likes!! Absolutely delicious!
These are absolutely delicious! Will definitely make again.
These are delish! Wondering if you can freeze prior to baking?
They’re best when you freeze after baking. When thawed and warmed up, they taste like fresh baked. 🙂
So easy and so delicious!
Do you add the Pumpkin spice with the flour mixture?
Yes that’s right 🙂
Do you have a long ferment option for instructions for these?
You can place the mixture into the fridge overnight to long ferment before shaping if you would like to 🙂
Every recipe of yours that I have tried has been a true winner and these are no different! I haven’t even out the glaze on yet and I want to eat the whole batch. I think next time I’ll add a bit more pumpkin pie spice just to get a hint more of that flavor. Thank you for what you do!
Finally an Australian recipe for scones (not biscuits! 😊). They were very yummy & for a sourdough newbie, quite easy to make. Everybody loves them – I’ll have to double the mix next time!
Question, are you only using 20grams of pumpkin puree or 200 grams?
I am currently in the process of mixing these up and 20 grams is not much.
Thank you.
Found my issue (:
I was reading the glaze ingredients.
After starting to mix the dough ingredients, it was very dry. I reread and found if you add 150g of puree, that would work!!
Hope your day is a great one!
Delicious! I will definitely make these again.
Thank you for sharing the recipe.