Easy Sourdough Pumpkin Scones with Pumpkin Glaze
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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.
Recipe Overview: Easy Sourdough Pumpkin Scones with Pumpkin Glaze
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Baking Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🍞 Serving: 8 scones
- ⚡ Calories: 466 calories per scone
- 🍂 Flavor Profile: Tender, lightly spiced pumpkin scones with a sweet, glossy pumpkin glaze for a cozy, autumnal treat.
- 👌 Difficulty: Easy — simple to mix, shape, and bake for home bakers.
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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
- ¾ cup sugar
- 1 tablespoon cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup cold butter
- 1 egg
- ¾ cup pumpkin purée
- ½ cup sourdough starter
Pumpkin Glaze
- 1 cup confectioner''s sugar
- 1 tablespoon pumpkin puree
- 1 teaspoon cinnamon
- 1 tablespoon 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 20-24 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 tablespoon melted butter
- ⅓ cup pure maple syrup
- ½ teaspoon vanilla
- ¼ teaspoon 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
Once the scones have cooled completely, store them in an airtight container at room temperature for up to 2–3 days. If your kitchen runs warm or humid, you can refrigerate them, but they’re best enjoyed fresh.
Yes! Let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in the oven for the best texture, or microwave briefly if you’re in a hurry.
Absolutely. Cut the scones into wedges and freeze them on a baking sheet until solid. Then transfer to a container or bag. Bake straight from frozen—just add a couple of extra minutes to the bake time.
You can. Active starter will work just fine, though it may give you a slightly lighter texture and less tangy flavor compared to discard.
Definitely. Chocolate chips are a great addition if you want a sweeter twist. You can also sprinkle a little extra pumpkin spice or cinnamon on top before baking for more flavor.
Flaky layers come from keeping the butter cold. If your butter softened too much before baking, the texture can turn more dense than flaky. Chilling the dough before baking can help.
A few minutes in a 300–325°F oven will bring them back to life and keep the texture nice. The microwave works too, but it can make them a bit softer.
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
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Easy Sourdough Pumpkin Scones with Pumpkin Glaze
Equipment
- 1 Large mixing bowl
- 1 Cheese grater
- 1 Baking sheet
- 1 Parchment paper
- 1 Pizza Cutter
- 1 Wire rack
Ingredients
- 3 cups all-purpose flour
- ¾ cup sugar
- 1 tablespoon cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup cold butter
- 1 egg
- ¾ cup pumpkin purée
- ½ cup sourdough starter
Pumpkin Glaze
- 1 cup confectioner''s sugar
- 1 tablespoon pumpkin puree
- 1 teaspoon cinnamon
- 1 tablespoon milk
Maple Glaze
- 3 tablespoon melted butter
- ⅓ cup pure maple syrup
- ½ teaspoon vanilla
- ¼ teaspoon 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 20-24 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.
