Pumpkin Sourdough Scones – Easy Discard Recipe

Pumpkin scones are a classic fall recipe… and this easy sourdough version will make your house smell amazing and your family happy (at least, it did both for us)!

Made with pumpkin puree, pumpkin pie spice, and cinnamon, these pumpkin sourdough scones are so flavorful, an easy way to use up sourdough discard starter, and are topped with maple cinnamon glaze for the perfect finishing touch.

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You can use either discard or active sourdough starter in these pumpkin sourdough scones; it will turn out yummy either way! I’ve also included instructions for both the same-day method or the long fermentation method.

Pumpkin Sourdough Scones

Delicious, easy to make, and full of fall flavor, these pumpkin sourdough scones are topped with a maple cinnamon glaze for the perfect fall treat! They can be made with either discard or active sourdough starter, and include instructions for both the long fermentation or same-day methods.

5 from 3 votes

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Prep Time 8 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Total Time 8 hours hrs 50 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American, British

Servings 8

Calories 420 kcal

Ingredients

  

• 2 cups all-purpose flour
• ½ cup sugar
• 1 Tbsp baking powder aluminum-free
• 1 tsp cinnamon
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt
• 8 Tbsp unsalted butter frozen and then grated
• ½ cup pumpkin puree blotted
• ½ cup sourdough starter active or discard
• 1 egg + 1 egg yolk cold
• 1 tsp vanilla
• 1 Tbsp milk cold + more if needed

Topping

• ½ cup powdered sugar
• ¼ cup maple syrup
• ⅛ tsp cinnamon
• dash of salt

Instructions

 

Long Fermentation Method

• Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl and whisk together.
• Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
• Make a well in the center of the dry ingredients, and in the well add the sourdough starter, egg and egg yolk, vanilla, pumpkin, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
• Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
• When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to room temperature.
• Meanwhile, combine the powdered sugar, maple syrup, cinnamon, and salt until well-mixed. Drizzle over the scones. Enjoy!

Same-Day Method

• Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl and whisk together.
• Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
• Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, pumpkin, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
• Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
• Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
• When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
• Meanwhile, combine the powdered sugar, maple syrup, cinnamon, and salt until well-mixed. Drizzle over the scones. Enjoy!

Notes

• Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
• Chill before baking – Chilling helps the scones not spread too much.
• Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.
• Cheese grater – Use a cheese grater to get the frozen butter in the right size pieces.

Keyword pumpkin, pumpkin pie spice, pumpkin scones, pumpkin sourdough scones, scones, sourdough, sourdough scones

Kitchen Equipment

Ingredients to Note for Pumpkin Sourdough Scones

• Unsalted , frozen butter – Using unsalted butter allows you to control the amount of salt in the recipe. However, I have tested this recipe with salted butter, and it did taste just fine; it just may depend on which salted butter you use. Using frozen butter helps keep the scones from spreading as much.
• Sourdough starter – I like using active starter and allowing the chocolate chip sourdough scone dough to ferment for better nutrition; however, you can use discard in this recipe, as there is baking powder to assist in the leavening. (See my tip below regarding chilling if you use discard starter.)
• Heavy cream – You can also substitute for whole milk, but the cream is delicious!
• Pumpkin, blotted – I used canned pumpkin, and blotted it with a paper towel to try to remove some of the moisture. This helps keep the scone texture what it should be: slightly dry, flaky, and tender.
• Cinnamon – This adds a deep warm flavor to the scones.
• Pumpkin pie spice – This really brings on the fall flavor!

Storage Instructions for Pumpkin Sourdough Scones

To store these pumpkin sourdough scones, place in an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to one week.

Frequently Asked Questions

Step-by-Step Instructions and Photos

Long Fermentation Method

1. Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl and whisk together.
2. Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.

3. Make a well in the center of the dry ingredients, and in the well add the sourdough starter, egg and egg yolk, vanilla, pumpkin, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

4. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.

5. Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.

6. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to room temperature.

7. Meanwhile, combine the powdered sugar, maple syrup, cinnamon, and salt until well-mixed. Drizzle over the scones. Enjoy!

Same-Day Method

1. Combine the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl and whisk together.
2. Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.

3. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, pumpkin, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.

4. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.

5. Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.

6. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.

7. Meanwhile, combine the powdered sugar, maple syrup, cinnamon, and salt until well-mixed. Drizzle over the scones. Enjoy!