Sourdough Pumpkin Scones

Sourdough pumpkin scones with a double glaze are the epitome of fall baking! Buttery, flaky scones flavored with pumpkin puree, pumpkin spices and sourdough starter and covered with both vanilla and pumpkin spice glaze.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 410kcal

Ingredients

250 g All Purpose Flour
100 g Brown Sugar (can be dark or light)
2 teaspoon Pumpkin Pie Spice (see notes for how to make it)
6 g Baking Powder (1 tsp)
3 g Baking Soda (½ tsp)
2 g Salt (¼ 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)
½ teaspoon 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 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

Pumpkin Puree - I've used homemade pumpkin puree for this recipe, but you can use canned with no issues.

Pumpkin Pie Spice - If you can't get pumpkin pie spice where you live, or you've run out, use this simple recipe to create your own (this makes around 5 tablespoons):

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

Nutrition