Sourdough Pumpkin Scones

Close up image of a sourdough pumpkin scone with double glaze.

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 409kcal

Author Kate Freebairn

Ingredients

Dry Ingredients

250 g All-purpose Flour
100 g Brown Sugar (can be dark or light)
6 g Pumpkin Pie Spice (2 tsp - see notes for how to make it)
5 g Baking Powder (1 tsp)
3 g Baking Soda (½ tsp)
2 g Salt (¼ tsp)
135 g Butter (cubed or grated, very cold - can be salted or unsalted)

Wet Ingredients

175 g Pumpkin Puree
130 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

80 g Powdered Sugar (icing sugar)
½ tsp Pumpkin Spice
20 g Pumpkin Puree

Instructions

Preheat your oven to 200ºC (400ºF) 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.
Now, add the wet ingredients to the bowl and bring the mixture together into a sticky dough.
Tip the dough out onto a lightly floured surface and push it out into a rectangle. Cut the dough in half and stack the two halves on top of each other, turning the stack 180 degrees. Then repeat the process 3-4 times to create the flaky layers.
Once you've cut and stacked the dough 3-4 times, roll the dough out into a rectangle again and cut the scone dough into 8 equal sized pieces, transferring them to the lined baking sheet 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 - You can use either homemade or canned pumpkin puree for this recipe with no issues. I've tested it with both and it works perfectly well with either.

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

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