Name: Sourdough Pumpkin Scones
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 ¼ cups (270 grams) all-purpose flour; 2 teaspoons baking powder; 2 teaspoons pumpkin pie spice; 1 teaspoon (3 grams) Diamond Crystal Kosher Salt (if using Morton's or table salt, use ½ teaspoon); ½ cup (113 grams, 1 stick) unsalted butter (partially frozen, grated or cubed small); ½ cup (120 grams) pumpkin puree; ½ cup (100 grams) brown sugar (packed); 1 large (50 grams) egg (cold); ¼ cup (50 grams) sourdough starter discard (cold); ¼ cup heavy cream (very cold (plus more for brushing on top)); 1 teaspoon vanilla extract; ¼ cup powdered sugar; 1 tablespoon maple syrup; 1 teaspoon heavy cream (or enough to achieve drizzle consistency); ½ tablespoon unsalted butter (melted); ⅛ teaspoon ground cinnamon; ⅛ teaspoon Diamond Crystal Kosher Salt; 1 drop maple syrup extract ((optional))

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These Sourdough Pumpkin Scones are an easy sourdough discard recipe packed with pumpkin spice flavor and a soft, tender texture. Ready in under an hour, they’re perfect served with a warm cup of coffee or tea.

Three sourdough pumpkin scones drizzled with maple icing on a small white plate.

Fall has always been my favorite season for baking — there’s just something about the crisp air and cozy flavors that inspire me in the kitchen.

Last year, I added a bunch of pumpkin sourdough recipes to the blog, like pumpkin-shaped sourdough bread, pumpkin chocolate chip cookies, and pumpkin granola bars.

This year, I’m excited to share a few new favorites, including pumpkin pancakes, waffles, and of course, these sourdough pumpkin scones made with discard.

These lightly sweetened scones have a soft, tender crumb with a slightly more cake-like texture than classic sourdough scone. The optional maple cinnamon icing adds a lovely touch of sweetness that complements the warm pumpkin spice flavors nicely.

They're the perfect treat for a chilly fall morning alongside a warm latte, or as an afternoon snack with a cup of tea.

I hope you give them a try and enjoy them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds a subtle tang and moisture to the scones. Use cold, unfed discard straight from the fridge.
Pumpkin Puree- Brings natural sweetness, moisture, and that classic pumpkin flavor. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already has added sugar and spices.
Pumpkin Pie Spice- A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives the scones their warm fall flavor. You can make your own or use store-bought.
All-Purpose Flour- Spoon and level your flour or use a kitchen scale for accuracy. You can swap up to ⅓ of the flour with whole wheat for a heartier texture.
Butter- Very cold butter creates a flakier scone. Grate partially frozen butter so it distributes easily without softening too much.
Heavy Cream- Adds richness and helps bind the dough. Keep it very cold for best results. Half-and-half works in a pinch, but your scones may be slightly less tender.
Egg- Gives structure and adds richness. Use a cold egg to help keep the dough chilled.
Brown Sugar- Adds sweetness and a hint of molasses flavor that pairs well with pumpkin.
Baking Powder- Helps the scones rise and stay light and fluffy.
Kosher Salt- Balances the sweetness and enhances all the flavors. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.

The ingredients to make sourdough pumpkin scones. Each ingredient is labeled with text. They include pumpkin puree, butter, cream, sourdough discard, all-purpose flour, brown sugar, kosher salt, vanilla, spices, baking powder, and egg.

Mix-In Ideas

Pumpkin and warm spices pair beautifully with sweet or crunchy additions. Use up to 1 cup of small mix-ins so they blend evenly into the dough. Try:

Chopped toasted pecans, walnuts, or pumpkin seeds (pepitas)
Mini chocolate chips or chopped dark chocolate
White chocolate chips + dried cranberries
Candied ginger pieces
Golden raisins or chopped dates

Note: Add your mix-ins after cutting in the butter but before stirring in the wet ingredients.

Tips for Success

Use a kitchen scale. Measuring by weight ensures the best accuracy and helps your scones turn out soft and tender every time.
Keep ingredients cold. Cold butter, heavy cream, sourdough discard, and even the egg help create layers and prevent the dough from spreading too much during baking.
Grate frozen butter. Partially frozen butter is easier to cut into the flour and helps create those perfect flaky pockets.
Don’t overwork the dough. Fold gently just until combined — overworking can make the scones tough instead of tender.
Freeze before cutting and baking. Chilling the dough for 15 minutes helps the scones hold their shape, bake tall, and stay flaky.

How to Make Sourdough Pumpkin Scones

Here’s a quick look at how to make pumpkin sourdough scones with discard, along with photos of each step.

Step 1: Mix dry ingredients. Whisk together flour, baking powder, pumpkin pie spice, and salt.

Flour and other dry ingredients in a large glass mixing bowl.

Step 2: Cut in butter. Work in butter until mixture looks crumbly.

Butter cut into the dry ingredients in a large glass bowl.

Step 3: Whisk wet ingredients. In another bowl, whisk pumpkin puree, brown sugar, egg, sourdough discard, cream, and vanilla.

Sourdough discard, cream, and other ingredients mixed together in a glass bowl.

Step 4: Combine dough. Add wet to dry, stirring just until a shaggy dough forms.

Sourdough pumpkin scone batter in a large glass bowl with a rubber spatula sticking out to the left.

Step 5: Chill and cut scones. Form dough into a 1-inch thick disc. Transfer to baking sheet; freeze 15 minutes. Slice into 8 wedges and brush tops with cream.

Sourdough pumpkin scone dough pressed into a circle on a sheet of parchment paper.

Pumpkin scones brushed with cream on a parchment-lined baking sheet.

Step 7: Bake scones. Bake for 20–25 minutes until golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Baked sourdough pumpkin scones on a parchment-lined baking sheet.

How to Store

Store sourdough pumpkin scones in an airtight container at room temperature for up to 2 days.

For longer storage, freeze fully cooled scones in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the oven for a few minutes.

Skip the fridge—refrigerating scones tends to dry them out.

Pumpkin sourdough scones drizzled with icing on a plate.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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