Sourdough Pumpkin Scones [with double glaze]
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These sourdough pumpkin scones might just epitomize fall baking. With delicate, flaky layers and featuring two gorgeous glazes, these sourdough pumpkin scones will fill your kitchen with the most loveliest of baking aromas. They really are the perfect fall treats.
Use 100g of sourdough starter (or sourdough discard), these sourdough pumpkin scones are full of pumpkin puree, pumpkin pie spice and sweetened with brown sugar. All the best flavors of fall in one neat little package!
If you love baking fall recipes, check out this collection of sourdough fall recipes featuring sourdough discard pumpkin spice loaf, sourdough pumpkin spice cookies and sourdough pumpkin cinnamon rolls. You might also like these flaky sourdough discard biscuits. And if you truly are a pumpkin lover, then this collection of sourdough pumpkin recipes might be more your style.
Why You'll Love This Recipe
Just Like A Coffee Shop - these sourdough pumpkin scones taste just like something you would buy at a coffee shop with your favorite coffee.
Fast & Easy - these pumpkin sourdough scones are a cinch to mix together and make a fast treat with no waiting for fermentation. This recipe using baking powder and baking soda to leaven the sourdough scones, with no wait time, but you'll still get that delicious sourdough tang from the starter or discard that you use in this recipe.
Starter or Discard - You can successfully use active sourdough starter or sourdough discard in this recipe with no issues. Either one works perfectly well and will give you a delicious result.
How To Make Sourdough Pumpkin Scones
Making scones with sourdough starter is relatively easy. You don't need any specialised equipment and you can make them easily, even if you are just beginning on your sourdough journey.
Preheat your oven to 200C (400 F) and line a large baking sheet with parchment paper (one without a lip is best).
In a large mixing bowl, add the all of the dry ingredients (all purpose flour, brown sugar, baking powder, baking soda and salt).
Add the cold butter cubes into the bowl and use your finger tips or a pastry cutter to cut the butter into the dry ingredients. The mixture should resemble coarse bread crumbs. You can use a food processor for this step if you prefer, but it is easy to do by hand.
Now, add the wet ingredients to the bowl - pumpkin puree, vanilla extract and sourdough starter. Bring the mixture together into a sticky dough.
Now tip the dough out onto a lightly floured surface and push it out into a rectangle. You want it to be around 10 x 6 inches. You can make the dough into a round if you prefer.
Cut the scone dough into 8 equal sized pieces.
Transfer the scone dough onto the prepared baking sheet.
Brush the scones with milk using a pastry brush and place into the preheated oven.
Bake the scones for 20 to 25 minutes or until they are golden brown.
Once the scones are golden and baked through, remove them from the oven and place them onto a wire rack to cool.
While the sourdough pumpkin scones are cooling, prepare the two different types of glaze.
To prepare the glazes, simply whisk together the ingredients for each glaze until the mixture is smooth and free from lumps.
Once the scones are cool, pour over the white glaze and allow it to set. Then drizzle over the pumpkin spice glaze (you could also add this to a piping bag if you prefer).
Recipe Variations for Sourdough Pumpkin Scones
I love these sourdough pumpkin scones just the way they are, however, there's always things you can add to make them a little different. It's up to you whether you want to add the glaze when adding different flavors and additions into the scones.
- Vegan Butter - if you want to make these sourdough pumpkin scones dairy free, you can use vegan butter instead of regular butter.
- Chocolate Chips - add 200g of your favorite chocolate chips to the dry ingredients. You might also like these sourdough discard chocolate chip scones.
- Pecans - add 100g of chopped pecans to the dry ingredients. You can also sprinkle some chopped pecans on top of the glaze if you wish.
- Cranberries - 100g of cranberries makes a lovely addition to these sourdough scones.
How To Store + Freeze
These sourdough pumpkin scones will stay fresh for around 3 days if kept in an airtight container. The glaze will get a little sticky though, so if you want to avoid this, you can store them unglazed.
If freezing, bake them and allow them to cool before wrapping individually in parchment paper and then aluminum foil. They freeze best if unglazed. Allow to thaw at room temperature before glazing.
Sourdough Pumpkin Scones
Ingredients
- 250 g All Purpose Flour
- 100 g Brown Sugar (can be dark or light)
- 2 teaspoon Pumpkin Pie Spice (see notes for how to make it)
- 6 g Baking Powder (1 tsp)
- 3 g Baking Soda (½ tsp)
- 2 g Salt (¼ tsp)
- 120 g Butter (cubed, very cold - can be salted or unsalted)
- 150 g Pumpkin Puree (homemade or canned)
- 100 g Sourdough Starter (or sourdough discard)
- 5 g Vanilla Extract
White Glaze
- 120 g Powdered Sugar (icing sugar)
- 20 g Milk (any milk is fine)
Spiced Pumpkin Glaze
- 120 g Powdered Sugar (icing sugar)
- ½ teaspoon Pumpkin Spice
- 20 g Pumpkin Puree (homemade or canned)
Instructions
- Preheat your oven to 200C (400 F) and line a large baking sheet with parchment paper (one without a lip is best).
- In a large mixing bowl, add the all purpose flour, brown sugar, baking powder, baking soda and salt. Add the cold butter cubes into the bowl and use your finger tips or a pastry cutter to cut the butter into the dry ingredients. The mixture should resemble coarse bread crumbs.
- Now, add the pumpkin puree, vanilla extract and sourdough starter to the bowl and bring the mixture together into a sticky dough.
- Now tip the dough out onto a lightly floured surface and push it out into a rectangle. You want it to be around 10 x 6 inches. You can make the dough into a round if you prefer.
- Cut the scone dough into 8 equal sized pieces.
- Transfer the scone dough onto the large baking sheet that you prepared earlier.
- Brush the scones with milk using a pastry brush and place into the preheated oven.
- Bake the scones for 20 to 25 minutes or until they are golden brown.
- Once the scones are golden and baked through, remove them from the oven and place them onto a wire rack to cool.
- While the sourdough pumpkin scones are cooling, prepare the two different types of glaze.To prepare the glazes, simply whisk together the ingredients for each glaze until the mixture is smooth and free from lumps.
- Once the scones are cool, pour over the white glaze and allow it to set. Then drizzle over the pumpkin spice glaze (you could also add this to a piping bag if you prefer).
Notes
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Nutrition
