A simple fall recipe made with real pumpkin and sourdough and topped with a sweet pumpkin glaze.
The best way to bring on the wonderful fall baking is with these easy sourdough pumpkin scones. They come together so easy, and the pumpkin glaze they are topped with adds such a smooth gentle flavor to the flaky scone. I love making scones for Saturday breakfasts, or when I have friends over for coffee. They are best served warm, and always such a treat alongside a cup of tea or coffee.
I love this recipe because you can make this immediately after mixing or let them ferment for a better-for-you option! I love mixing them in the evening and shaping them in the morning and baking them just an hour before serving so they’re warm and moist when it’s time to serve them.

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Why you’ll love this recipe:
The Perfect Way to Use Up Sourdough Discard
If you’ve got some extra sourdough discard hanging out in your fridge, these pumpkin sourdough scones are a great way to put it to good use. The sourdough starter discard adds just the right hint of tang that makes these scones a little different from the usual fall goodies. It’s a great choice if you’re always looking for new sourdough discard recipes to try out.
All the Cozy Fall Flavors You Love
These scones are packed with warm cinnamon and that classic pumpkin spice flavor we all crave this time of year. Whether you’re enjoying them with a hot cup of coffee or as a snack, they’ll bring that cozy fall feeling to your kitchen. It’s a great recipe to whip up when you want something quick and comforting on a chilly day.
Flaky and Tender, Just How You Like It
Using frozen butter gives these scones that flaky texture we all love, and the soft dough makes them tender inside. Baking them on a prepared baking sheet until they turn golden brown gives you the best results every time. If you’re after perfectly flaky scones that stay tender in the middle, these are the ones to try.

Ingredients you’ll need
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 3/4 cup cold butter
- 1 egg
- 3/4 cup pumpkin purée
- 1/2 cup sourdough starter


Pumpkin Glaze
- 1 cup confectioner”s sugar
- 1 tbsp pumpkin puree
- 1 tsp cinnamon
- 1 tbsp milk

How to make this recipe Sourdough Pumpkin Scones with Pumpkin Glaze
- In a large mixing bowl, whisk together the dry ingredients. I like mixing scones by hand because scone dough can easily be overmixed.
- Shred the cold butter with a cheese grater and toss it in the flour.
- In a separate bowl, combine sourdough starter, egg, pumpkin puree, and vanilla.
- Mix the wet ingredients into the flour mixture and work it with your hands until it forms into a ball. It takes a bit of work and it will be sticky. If it is so sticky that you can’t manage, dust it with a little more flour.
- You can form your triangles at this point and bake, but I cover it with plastic wrap and let it ferment in the fridge for 6-8 hours.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Dump the dough onto your parchment paper and pat it into a circle 1 inch tall.
- Cut it into 8 pieces like you would cut a pizza, I like to use a bench scraper or pizza cutter.
- Separate the pieces and arrange them on the baking sheet so they aren’t touching.
- Bake in preheated oven for 18-20 minutes.
- Remove from oven and let cool on a wire rack.
- When the scones are cool, whisk together the glaze ingredients and drizzle it on top of the scones, then let dry.


Other glaze options:
Maple Glaze:
- 3 Tbsp melted butter
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1 – 1 ½ cups powdered sugar
Make the glaze by whisking together the melted butter, maple syrup, vanilla, cinnamon, and powdered sugar in a small bowl until smooth.
Tips
- You can make these sourdough discard pumpkin scones with either sourdough discard or active sourdough starter. You don’t need the starter to be active because the scones will rise with the addition of the baking powder.
- Make sure to use cold butter and cold eggs straight out of the fridge for this recipe. This results in more flaky layers and helps to prevent the scone from spreading out during baking.

FAQ
How should I store and freeze these scones to keep them fresh?
After baking, let the sourdough pumpkin scones cool completely, then store them in an airtight container at room temperature for up to 3 days. If you want to save some for later, freeze the leftover scones in an airtight container. To reheat, just pop them in the oven or microwave for a quick refresh.
What are some great substitutions or fun variations for this recipe?
Absolutely! You can swap the sourdough starter discard for active starter if you like, or even try adding chocolate chips for a little extra sweetness. If you’re into experimenting, you could also sprinkle some pumpkin pie spice on top for even more fall flavor. This is one of those flexible sourdough recipes where a few tweaks won’t hurt!
Can I freeze the dough ahead of time for later baking?
Yes, you can freeze the unbaked scones. Just cut them into triangles, lay them on a prepared baking sheet, and freeze until solid. Afterward, transfer them to an airtight container and store them in the freezer. When you’re ready to bake, no need to thaw—just add a couple of extra minutes and bake until they turn golden brown.
What makes these scones stand out from regular pumpkin scones?
The sourdough starter discard adds a slight tang that regular pumpkin spice scones don’t have. It’s a nice twist that pairs perfectly with the warm cinnamon and pumpkin spice flavor. Plus, the frozen butter helps create those flaky, tender layers you love in a good scone.
Other Recipes You’ll Love
Roasted Garlic and Rosemary Sourdough Bread Recipe
Best Sourdough Crepes with Strawberries and Creme
How to Make Flaky Sourdough Croissants Recipe at Home

Easy Sourdough Pumpkin Scones with Pumpkin Glaze
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 3/4 cup cold butter
- 1 egg
- 3/4 cup pumpkin purée
- 1/2 cup sourdough starter
Pumpkin Glaze
- 1 cup confectioner”s sugar
- 1 tbsp pumpkin puree
- 1 tsp cinnamon
- 1 tbsp milk
Maple Glaze
- 3 Tbsp melted butter
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1 – 1 ½ cups powdered sugar
Instructions
- In a large mixing bowl, whisk together the dry ingredients. I like mixing scones by hand because scone dough can easily be overmixed.
- Shred the cold butter with a cheese grater and toss it in the flour.
- In a separate bowl, combine sourdough starter, egg, pumpkin puree, and vanilla.
- Mix the wet ingredients into the flour mixture and work it with your hands until it forms into a ball. It takes a bit of work and it will be sticky. If it is so sticky that you can’t manage, dust it with a little more flour.
- You can form your triangles at this point and bake, but I cover it with plastic wrap and let it ferment in the fridge for 6-8 hours.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Dump the dough onto your parchment paper and pat it into a circle 1 inch tall.
- Cut it into 8 pieces like you would cut a pizza, I like to use a bench scraper or pizza cutter.
- Separate the pieces and arrange them on the baking sheet so they aren’t touching.
- Bake in preheated oven for 18-20 minutes.
- Remove from oven and let cool on a wire rack.
- When the scones are cool, whisk together the glaze ingredients and drizzle it on top of the scones, then let dry.
Notes
Tips
- You can make these sourdough discard pumpkin scones with either sourdough discard or active sourdough starter. You don’t need the starter to be active because the scones will rise with the addition of the baking powder.
- Make sure to use cold butter and cold eggs straight out of the fridge for this recipe. This results in more flaky layers and helps to prevent the scone from spreading out during baking.
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