Sourdough Pumpkin Scones Recipe

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Sourdough pumpkin scones with a delicious maple glaze and pumpkin spice flavor go great with a cup of coffee or tea. These scones make a great fall breakfast or snack idea!

scones on parchment paper lined baking sheet

As soon as we leave summer behind and start thinking about fall, I start dreaming of pumpkin everything.​ I make a batch of homemade pumpkin pie spice and get out all the pumpkin recipes. Pumpkin wafflespumpkin muffinspumpkin bars, and pumpkin butter are just a few of my favorite pumpkin-y recipes.

In addition to pumpkin, I’m also huge fan of all things sourdough. Whether it’s sourdough artisan breadovernight sourdough biscuits, or just a loaf of pumpkin-shaped sourdough bread, I love it all. (If you need a sourdough starter, it’s so easy to make your own starter from scratch.)

pumpkin scone on a white plate with fork

One of my favorite things about these sourdough pumpkin scones is that they blend two of my favorite flavors. I can’t guarantee that these taste just like Starbucks pumpkin scones, but they’re still pretty delicious!

sourdough pumpkin scones recipe

Why You’ll Love This Recipe

  • Pumpkin spice scones are perfect for a quick breakfast (when they’re made ahead of time). I love making sourdough discard pumpkin scones when I need something for breakfast that’s ready to go.
  • We usually serve these with eggs (Instant Pot boiled eggs are a great make-ahead option) and milk if we’re having them for breakfast. The eggs and milk give some added protein.
  • They’re also great for a cozy afternoon snack paired with your favorite coffee or tea.
  • You can use either active sourdough starter or sourdough discard in this recipe.
  • This recipe is a great way to use up some extra sourdough starter if you have it.
sourdough pumpkin scones

Sourdough Pumpkin Scones Notes

  • This recipe calls for pumpkin puree. You can also make your own pumpkin purée.
  • If you don’t have any pumpkin pie spice, you can make homemade pumpkin pie spice.
  • You can double the maple glaze ingredients if you prefer more of a completely frosted scone. The recipe I’ve included will make a glaze that you can drizzle over the scones, but it could be easily doubled.
  • Be sure to use very cold butter in this recipe. I like to cut my butter into small cubes and then put it into the freezer while I get out the other ingredients and get everything ready.
  • You can use either active sourdough starter or sourdough discard for this recipe.

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Equipment

sourdough pumpkin scones

Ingredients

The full list of ingredient amounts and instructions are in the recipe card at the bottom of this post.

Here are the ingredients for the maple glaze:

sourdough pumpkin scones on parchment paper on a baking sheet

How to Make Sourdough Pumpkin Scones

The full ingredients and instructions are found below in the printable recipe card.

1. Cut butter into cubes and put into the freezer.

2. Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt together in a large mixing bowl. Sir to mix.

3. In a small mixing bowl, whisk together the egg, pumpkin puree, sourdough starter, heavy cream and vanilla extract.

4. Cut the cold butter into the dry ingredients with a pastry cutter until the butter resembles small peas.

cutting butter into dry ingredients

5. Add the wet ingredients to the dry ones in the large bowl. Mix with a spoon and then knead the ingredients together with your hands just until the dough forms into a ball. Do not over-knead the dough. The less it is handled the better!

6. Turn the dough out on a work surface or a dinner plate, and press into a disk about one inch thick. Cut the disk into eight wedges.

dough cut into eight wedges

7. Preheat the oven to 400 degrees F. Put the dough into the fridge for 10 to 15 minutes while the oven heats up. Line a baking sheet with parchment paper.

eight dough wedges on parchment paper on baking sheet

8. When the oven is heated, remove the dough from the fridge and place it on the prepared baking sheet, with the scones not touching each other. Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool on a wire rack.

9. While scones are cooling, make the glaze. Mix all of the glaze ingredients together in a small bowl. Drizzle glaze over the cooled scones.

sourdough pumpkin scone with maple glaze on a white plate with a fork

Enjoy your delicious scones!

How to Store

Although the pumpkin sourdough scones taste best if eaten within the first day, you can store leftover scones covered, at room temperature for up to 3 days,  in the refrigerator for up to a week, or freeze for up to 3 months.

You can freeze pre-baked or baked scones in a freezer safe airtight container for up to 3 months. To bake the unbaked frozen scones, follow baking instructions above. To warm already-baked scones, bake in a 350 degree F oven for 25-30 minutes.

Make Ahead Instructions

To make ahead, you can follow the recipe up to the step where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time.

How to Long-Ferment the Scones

To long-ferment these sourdough pumpkin scones, you can simply mix up the dough and then put it in an airtight container and store in the fridge for a day or two. After the dough has fermented, you can then proceed with the rest of the recipe instructions.

Or, you can mix up and shape the scones and then store the shaped scones in the refrigerator overnight and bake the following day.

More Sourdough and Pumpkin Recipes

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!

sourdough pumpkin scones on parchment paper on a baking sheet

Sourdough Pumpkin Scones

Sourdough pumpkin scones with a delicious maple glaze and pumpkin spice flavor go great with a cup of coffee for a fall breakfast.
5 from 9 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Joy Kincaid

Ingredients

Sourdough Pumpkin Scones

Maple Glaze

Instructions

  • Cut the butter into cubes and put it into the freezer. 
  • Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt together in a large mixing bowl. Sir to mix.
  • In a small mixing bowl, whisk together the egg, pumpkin puree, sourdough starter, heavy cream and vanilla extract.
  • Cut the cold butter into the dry ingredients with a pastry blender until the butter resembles small peas.
  • Add the wet ingredients to the dry ones in the large bowl. Mix together with a spoon in the large bowl. Mix with a spoon and then knead the ingredients together with your hands just until the dough forms into a ball. Do not over-knead the dough. The less it is handled the better.
  • Turn the dough out on a work surface or a dinner plate, and press into a disk about one inch thick. Cut the disk into eight wedges.
  • Preheat the oven to 400 degrees F. Put the dough into the fridge for 10 to 15 minutes while the oven heats up. Line a baking sheet with parchment paper.
  • When the oven is heated, remove the dough from the fridge and place it on prepared baking sheet, with the scones not touching each other. Bake for 20-25 minutes or until lightly browned. Remove from oven and allow to cool on a wire rack.
  • While scones are cooling, make the glaze. Mix all of the glaze ingredients together in a small bowl. Drizzle glaze over the cooled scones.

Notes

  • You can double the maple glaze ingredients if you prefer more of a completely frosted scone. The recipe I’ve included will make a glaze that you can drizzle over the scones, but it could be easily doubled.
  • Be sure to use very cold butter in this recipe. I like to cut my butter into small cubes and then put it into the freezer while I get out the other ingredients and get everything ready.
5 from 9 votes

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24 Comments

    1. I’ve only made this recipe with heavy cream. If you decide to try it using oat milk, let me know how it turns out!