Sourdough Pumpkin Scones
Buttery, crumbly sourdough pumpkin scones with pumpkin spice and a cinnamon glaze are the perfect fall breakfast. They are ready in under half an hour and require only a few simple ingredients.
Why you will love our recipe for sourdough pumpkin scones
- They are flavored with pumpkin spice and (homemade) pumpkin purée.
- Sourdough pumpkin scones can be prepared from scratch in just half an hour!
- These little treats are suitable for freezing. That’s why I love to make this recipe for meal prep.
Ingredients
Sourdough discard: When you make scones, you don’t rely on your starter as a leavening agent, so no need to use an active starter. We add the discard for the nutrients and flavor. If you don’t have a sourdough starter yet, check out our beginner’s guide on how to make a sourdough starter from scratch. You can also use other types of starters for this recipe, such as spelt starter or an einkorn sourdough starter.
Flour: All-purpose flour works great for this recipe. The recipe also works with gluten-free or spelt flour!
Pumpkin purée: This is the star of the recipe. We always make our own pumpkin purée, but you can absolutely use canned pumpkin purée to make our sourdough pumpkin scones.
Sugar: For the best flavor and a rich, brown color, we always use brown sugar when we make these scones. You can use granulated sugar, but keep in mind that it will affect the flavor.
Pumpkin spice: Adding pumpkin spice gives the scones an intense fall flavor. If you don’t like pumpkin spice, you can use cinnamon instead.
Variations
Nuts: Add 1/2 cup of chopped nuts like pecans, hazelnuts, or walnuts to the dry ingredients. The nutty flavor pairs perfectly with the sweetness of the pumpkin.
Whole wheat: Swab half the flour with whole wheat flour to add some extra nutrients to your breakfast. This is also a great opportunity to use your whole-wheat sourdough starter!
How to make sourdough pumpkin scones
Making Sourdough pumpkin spice cones is super easy, but there are a few secrets to creating the perfect scones. It is super important that you don’t overwork the dough. The dough should be rustic and almost falling apart when you shape the scones to get the flaky layers we’re looking for.
Once your dough is ready, roll it out until you have a 1-inch-thick disk. We like to cut it into wedges, but you can also use a cookie cutter. Never twist the cutter. This will help the scones rise evenly in the oven.
Once they are done, transfer them to a lined baking tray, brush them with an egg wash or milk, and bake them until golden. To get a crispy top, you can sprinkle some sugar on top before placing them in the oven. Drizzle the cinnamon glaze over your scones after they’ve cooled and serve with your favorite coffee or tea.
Our tips for the best results
- Use a kitchen scale. We know that many of you use cups, and perhaps you’re unsure how to use a kitchen scale. However, measuring your ingredients in grams instead of volume is more accurate and yields better results. If you need a little help getting started, feel free to ask; we love to help!
- Never overwork the batter. Overworking your dough results in dry, gummy scones.
- Don’t twist your cookie cutter or knife. This will help the scones rise evenly and create the flaky layers.
- Make sure your butter is as cold as possible. Cold butter is key to creating the perfect texture!
Frequently asked questions
Yes!! You can replace the milk with oat milk or almond milk and use a vegan butter or margarine. We’ve also made this recipe with water, but you will miss the creamy flavor that milk gives the scones.
You can use an active starter for this recipe, but the sourdough flavor won’t be as strong.
Check the date of your baking powder. For optimal results, use fresh baking powder. Another common problem is that you accidentally twisted your cutter or knife. This causes the sides to stick together and prevents the dough from rising properly.
Storage
Pumpkin sourdough scones will stay fresh for up to three days when stored at room temperature. We don’t recommend storing them strongly in the fridge because they will dry out faster. It is important to wrap them in plastic wrap or a bag to prevent them from drying out.
You can also freeze your scones to have a quick breakfast ready to go. This makes them perfect for meal prep or when you need an on-the-go breakfast on busy days. Frozen, they will last for about six months.
More of our favorite pumpkin recipes
Sourdough Pumpkin Scones
Instructions
- Preheat your oven to 350°F (180 °C), and line your baking tray with parchment paper.
- Add all the dry ingredients to a bowl and mix until combined.
- Next, you want to rub the cold butter into the flour with cold fingers u til it resembles coarse sand.
- Pour in the milk and knead until you have a rough dough.
- Transfer the dough to a floured work surface and press the dough into a round, 1-inch-thick disk.
- Cut the disk into wedges and place them on your lined baking tray.
- Brush the scones with egg wash or milk and bake them in the center of the oven for 20-25 minutes.
- Let them cool completely before adding the glaze.
How to make the cinnamon glaze
- Add the powdered sugar and cinnamon to a small bowl.
- Once spoon at a time, add the milk and stir until you have a thick, smooth glaze.
- Drizzle the glaze over the scones and let it set for a few minutes before serving.
