Sourdough Pumpkin Scones
These tender and flaky Sourdough Pumpkin Scones are so easy to make for a cozy fall breakfast and a great way to use sourdough discard! They're made with real pumpkin puree, pumpkin spices, and a drizzled with a pumpkin cinnamon glaze.
Yield or Serving: 8 Scones
Equipment
- 1 Spatula
- 1 Pastry Brush, for egg wash
Ingredients
Sourdough Pumpkin Scones
- 240 g All-purpose Flour, 2 cups
- 2 ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Kosher Salt
- 2 tsp Pumpkin Pie Spice, or 1 tsp ground cinnamon and a ¼ tsp each of ground nutmeg, ginger, and cloves.
- 113 g Unsalted Butter, cold, one stick
- 122 g Pumpkin Puree, ½ cup
- 66 g Light Brown Sugar, ⅓ cup
- 1 Egg, plus another for egg wash
- 100 g Sourdough Discard, ½ cup, or active sourdough starter
- 2 tsp Vanilla Extract
- 61 g Buttermilk, ¼ cup, or milk or cream
Pumpkin Glaze
- 120 g Powdered Sugar, 1 cup
- ½ tsp Ground Cinnamon
- 2 TBS Pumpkin Puree
- Buttermilk, or milk or cream to consistency
Instructions
- Line a half-sheet pan with a piece of parchment paper and set aside.Whisk the dry ingredients together in a large bowl.240 g All-purpose Flour, 2 ½ tsp Baking Powder, ½ tsp Baking Soda, 1 tsp Kosher Salt, 2 tsp Pumpkin Pie Spice
- Cut the stick of cold butter into small cubes and toss it into the dry ingredients. Use your hands to smash the pieces of butter into different-sized pieces.113 g Unsalted Butter
- In another bowl or liquid measuring cup, mix all of the wet ingredients except the buttermilk.Pour the wet ingredients into the bowl of dry ingredients and use a spatula to bring the dough together into a dry mass. Then, pour in a couple of tablespoons of buttermilk at a time to bring the dough together.It's normal for the pumpkin scone dough to still be dry with floury specks remaining. It will get mixed further in the next step.122 g Pumpkin Puree, 66 g Light Brown Sugar, 1 Egg, 100 g Sourdough Discard, 2 tsp Vanilla Extract, 61 g Buttermilk
- Flour a work surface, dump the scone dough out, and pat it into a rectangle, about a half-inch thick. Sprinkle flour on top if sticky.Use your bench scraper to fold the dough in thirds like a letter. Rotate 90º, pat back into a rectangle, and repeat the folding process. This will create more flaky layers (photos and more folding instructions in the guide above).Pat into a 10" (25cm) round and cut out eight triangles with the bench scraper. Place the scones evenly onto the prepared sheet pan and freeze the scones while you preheat the oven to 400ºF (204ºC).*
- Once the oven is preheated, brush the tops of the scones with a light egg wash.Bake for 12-15 minutes, or until the tops are lightly golden brown. Cool completely on a wire rack as you make the glaze.
- Mix the powdered sugar, cinnamon, and pumpkin puree together in a bowl until you have a thick glaze. Thin it slightly with only splashes of buttermilk (or other cream) at a time until the glaze is thinner and pourable.Dip the cooled scones into the glaze or drizzle on top!120 g Powdered Sugar, ½ tsp Ground Cinnamon, 2 TBS Pumpkin Puree, Buttermilk
Notes
- *At this point, you can freeze the scones for at least an hour to make ahead of time and transfer them to a freezer-safe bag for up to a couple of months.
- Follow my guide for more detailed instructions and photos to make this recipe step-by-step.
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