Sourdough Pumpkin Scones
Craving the perfect companion for your morning coffee or tea? These Sourdough Pumpkin Scones are exactly what you need! With their cozy blend of pumpkin, warm spices, and a hint of tangy sourdough, they’re like a little hug for your taste buds. Perfect for chilly mornings or when you just need a comforting treat. Trust me, once you try them, you'll be baking (and devouring) these scones on repeat!
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Sourdough Pumpkin Scones
Ingredients You’ll Need
For the Scones:
2 cups all-purpose flour
½ cup brown sugar (packed)
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
½ cup cold unsalted butter (cubed)
½ cup pumpkin puree (canned or homemade)
½ cup sourdough starter discard (unfed)
1 large egg
1 tsp vanilla extract
3 tbsp heavy cream (or milk)
For the Glaze (Optional):
1 cup powdered sugar
2 tbsp milk or cream
¼ tsp ground cinnamon
Pinch of nutmeg (optional)
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The butter should still be in small pieces, which will help create flaky layers in the scones.
In a separate bowl, whisk together the pumpkin puree, sourdough discard, egg, vanilla extract, and heavy cream until smooth.
Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The dough should be slightly sticky but come together into a ball. If the dough feels too dry, add a tablespoon of cream at a time until the right consistency is achieved.
Lightly flour a clean surface and turn the dough out onto it. Gently pat the dough into a circle about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 wedges (like cutting a pie).
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of the scones with a little extra cream or milk to help them brown in the oven.
Bake the scones for 18-20 minutes, or until they are golden brown on the edges and firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the scones are cooling, prepare the glaze by whisking together the powdered sugar, milk, cinnamon, and nutmeg (if using) in a small bowl. Add more milk if the glaze is too thick.
Once the scones have cooled, drizzle the glaze over the top of each one for an extra sweet finish.
Helpful tips
Keeping the butter cold is essential for flaky, tender scones. You can even chill your bowl and flour mixture before adding the butter for extra insurance.
Overworking the dough can make the scones tough. Mix just until the ingredients are combined for the lightest, fluffiest texture.
Feel free to adjust the spice levels to suit your taste. Add more cinnamon for extra warmth, or sprinkle in some pumpkin pie spice for a blend of classic fall flavors.
For a fun twist, stir in a handful of chopped pecans, walnuts, or even chocolate chips into the dough before baking.
Serving Suggestions
These Sourdough Pumpkin Scones are delightful on their own, but they’re even better with a few special accompaniments:
Hot Coffee or Tea: The warm, spiced flavors of these scones pair perfectly with a freshly brewed cup of coffee or a spiced chai tea.
Butter or Jam: Spread a little butter, apple butter, or spiced pumpkin butter on your scone for added richness.
Whipped Cream: For an indulgent treat, top your scone with a dollop of whipped cream.
Storing and Freezing
Storing: Keep leftover scones in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 5 days.
Freezing: These scones freeze beautifully! Once they have cooled completely, place them in a freezer-safe bag or container. To reheat, simply pop them into the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Enjoy these Sourdough Pumpkin Scones fresh from the oven with your favorite hot drink, and I hope they add a little extra warmth to your day! Happy baking, and don’t forget to share how yours turn out — I’d love to hear all about it!
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