Sourdough Pumpkin Scones

5 from 1 vote

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.

Course Breakfast, Snack

Cuisine American, English

Prep Time 25

Cook Time 25

Total Time 50

Servings scones

Calories 330kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Pumpkin Scone 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

Maple Cinnamon Icing Ingredients

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)

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
2 ¼ cups (270 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 2 teaspoons pumpkin pie spice
Add the grated or cubed butter to the dry mixture. Use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.
½ cup (113 grams, 1 stick) unsalted butter
In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, sourdough discard, heavy cream, and vanilla extract until smooth.
½ cup (120 grams) pumpkin puree, ½ cup (100 grams) brown sugar, 1 large (50 grams) egg, ¼ cup (50 grams) sourdough starter discard, ¼ cup heavy cream, 1 teaspoon vanilla extract
Make a well in the center of the flour mixture and pour in the wet ingredients. Use a spatula or wooden spoon to gently fold the dough together just until no dry flour remains. (It’s okay if it looks a little wet and shaggy—don’t overmix.)
Transfer the dough to a lightly floured surface. With floured hands, gently form it into a round disc about 1-inch thick. Place the disc on the prepared baking sheet and freeze for 15 minutes. (This step helps the scones hold their shape.)
Remove the chilled dough from the freezer. Cut it into 8 wedges and slightly separate them on the baking sheet. Brush the tops with a little heavy cream.
Bake for 20–25 minutes, or until the scones are puffed and golden brown.
While the scones bake, whisk together the powdered sugar, maple syrup, heavy cream, melted butter, cinnamon, salt, and maple extract (if using). Add more cream or powdered sugar as needed until it reaches a drizzle consistency.
¼ cup powdered sugar, 1 tablespoon maple syrup, 1 teaspoon heavy cream, ½ tablespoon unsalted butter, ⅛ teaspoon ground cinnamon, ⅛ teaspoon Diamond Crystal Kosher Salt, 1 drop maple syrup extract
Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack. Drizzle with icing once cooled, if desired.

Notes

Storage: Store scones in an airtight container for 2-3 days at room temperature or freeze for up to 2 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.