Sourdough Pumpkin Scones

Sourdough Pumpkin Scones are the perfect way to use up sourdough discard while celebrating fall flavors. I’ve been making these tender, flaky scones every autumn for years, and they never disappoint.

There’s something magical about the first bite of a warm scone fresh from the oven on a crisp fall morning. The butter creates those irresistible flaky layers while pumpkin puree keeps everything moist and tender. I discovered this recipe when I had extra sourdough starter sitting in my fridge and a can of pumpkin in the pantry. The tangy sourdough discard adds incredible depth to these pumpkin scones, making them far more interesting than ordinary bakery versions. Drizzled with sweet maple glaze, these sourdough pumpkin scones transform breakfast into something truly special.

What You’ll Need for These Fall Scones

I always use cold butter straight from the freezer for the flakiest texture. Pro tip: grate frozen butter instead of cutting it into cubes for easier mixing and better distribution throughout the dough.

• 280 grams (2 cups) all-purpose flour
• 120 grams (1/2 cup) dark brown sugar, packed
• 14 grams (1 Tablespoon) baking powder
• 3 grams (1/2 teaspoon) salt
• 2 grams (1 teaspoon) ground cinnamon
• 4 grams (1 1/2 teaspoons) pumpkin pie spice
• 113 grams (1/2 cup) unsalted butter, cold or frozen
• 140 grams (heaping 1/2 cup) unfed sourdough starter discard
• 70 grams (1/3 cup) pumpkin puree, blotted dry
• 50 grams (1 large) egg
• 30 grams (2 Tablespoons) heavy cream, plus more for brushing
• 8 grams (2 teaspoons) vanilla extract

For Maple Glaze:

• 32 grams (2 Tablespoons) pure maple syrup
• 30 grams (2 Tablespoons) unsalted butter, melted
• 45 grams (3 Tablespoons) heavy cream
• 25 grams (2 Tablespoons) brown sugar
• 130 grams (1 cup) powdered sugar
• 4 grams (1 teaspoon) vanilla extract

How to Make Perfect Sourdough Pumpkin Scones

I recommend working quickly with cold ingredients to prevent the butter from melting before baking. This creates those beautiful flaky layers in your sourdough pumpkin scones.

Step 1: In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice until well combined. This ensures even distribution of spices throughout your scones.

Step 2: Grate the frozen butter using a box grater and add to the flour mixture. Cut in with a pastry cutter or use your fingertips to mix until you have pea-sized crumbs coated in flour. Keep the butter cold for flaky results.

Step 3: Blot the pumpkin puree thoroughly with paper towels to remove excess moisture. Continue blotting until you have 70 grams of drier pumpkin puree. This prevents soggy scones.

Step 4: In a medium bowl, whisk together the blotted pumpkin puree, cold sourdough discard, egg, heavy cream, and vanilla extract until smooth and well incorporated.

Step 5: Pour the wet mixture into the butter and flour mixture. Use a rubber spatula to fold gently until combined. The dough will look crumbly and shaggy, which is perfect.

Step 6: Turn the dough onto a lightly floured surface and knead gently for 30 seconds. Form into an 8-inch disc and cut into 8 equal wedges using a sharp knife or bench scraper.

Step 7: Place the unbaked sourdough pumpkin scones on a parchment-lined baking sheet with 2 inches of space between each wedge. Refrigerate for at least 30 minutes while the oven preheats.

Step 8: Preheat oven to 400 degrees F. Brush the tops of chilled scones with heavy cream and sprinkle with coarse sugar if desired for extra crunch.

Step 9: Bake for 18 to 23 minutes until the tops turn golden brown and a toothpick inserted comes out clean. Let cool on a wire rack for 10 minutes before glazing.

Step 10: For the maple glaze, whisk together maple syrup, melted butter, heavy cream, and brown sugar in a small bowl until smooth. Stir in powdered sugar and vanilla extract until glossy and pourable.

Step 11: Drizzle or dip the tops of warm scones with maple glaze. Let the glaze set for 5 minutes before serving.

Perfect Pairings for Your Scones

These sourdough pumpkin scones shine alongside cozy beverages and complementary treats that enhance the autumn experience.

Pumpkin Spice Latte: The spiced coffee drink echoes the warm cinnamon and pumpkin flavors, creating a perfectly coordinated fall breakfast.

Chai Tea: Black tea with cardamom and ginger adds aromatic warmth that complements the pumpkin pie spice without competing with it.

Apple Cider: Hot or cold apple cider provides a fruity contrast to the rich, buttery texture of these scones.

Whipped Cream: A dollop of lightly sweetened whipped cream adds luxurious richness without overwhelming the maple glaze.

Fresh Berries: Tart raspberries or blackberries cut through the sweetness and add bright color to your plate.

More Sourdough Recipes to Try

These sourdough pumpkin scones are a delicious way to use sourdough discard, and there are so many other creative recipes that make the most of that leftover starter. For another sweet breakfast option, try the fluffy Best Homemade Bagel Recipes: Sourdough & Protein which offers a chewy, satisfying alternative to scones. When planning a complete fall brunch spread, pair these pumpkin scones with savory options like Garlic Rosemary Focaccia Muffins for a beautiful balance of sweet and savory flavors.

For heartier autumn meals that complement the cozy flavors in these scones, consider serving Pumpkin Wild Rice Soup or Butternut Squash Casserole as part of a seasonal menu. The warm spices and fall ingredients create a cohesive dining experience that celebrates the season.

Keeping Your Scones Fresh

Store leftover sourdough pumpkin scones in an airtight container at room temperature for up to 2 days or refrigerate for 3 to 4 days. The maple glaze may soften slightly in the fridge but the scones remain delicious.

To reheat, warm individual scones in the microwave for 15 to 20 seconds or place in a 300 degree F oven for 5 to 8 minutes until heated through. The edges will crisp up nicely in the oven while the centers stay tender.

Pro tip: freeze unbaked scones on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 3 to 5 extra minutes to the baking time. This way you can enjoy fresh sourdough pumpkin scones anytime.

Your Sourdough Scone Questions Answered

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