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Sourdough Pumpkin Scones

Sourdough Pumpkin Scones for Cozy Fall Mornings

Delight in these Tender Sourdough Pumpkin Scones, a cozy treat perfect for fall mornings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour Opt for gluten-free flour if needed.
  • 1/4 cup Granulated Sugar Can be swapped with coconut sugar for a healthier version.
  • 1 tbsp Baking Powder Always use fresh for the best outcome.
  • 1 tbsp Pumpkin Pie Spice Blend Substitute with individual spices like cinnamon and nutmeg if necessary.
  • 1/2 tsp Salt Enhances overall flavor.
  • 1/2 cup Unsalted Butter Ensure it's ice-cold for optimal texture.
  • 1/4 cup Sour Cream Plain Greek yogurt makes a great substitute.
  • 1/2 cup Sourdough Starter Discard Can be replaced with additional sour cream if unavailable.
  • 1 cup Canned Pumpkin Puree Ensure it’s pure pumpkin, not pumpkin pie filling.
For the Optional Glaze
  • 1 cup Powdered Sugar For a refined touch, use organic powdered sugar.
  • 2 tbsp Milk Dairy-free alternatives like almond milk work well too.
  • 1 tbsp Maple Syrup For a vegan option, just use extra maple syrup.

Equipment

  • oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Pastry cutter
  • Sharp knife or bench scraper

Method
 

Step‑by‑Step Instructions for Sourdough Pumpkin Scones
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice blend, and salt.
  3. Dice the ice-cold unsalted butter into small cubes and cut it into the flour mixture until it resembles coarse crumbs.
  4. Add the sour cream, sourdough starter discard, and canned pumpkin puree to the mixture and gently fold together until just combined.
  5. Transfer the dough onto a floured surface, knead gently, and shape it into a round disc about 1-inch thick, cutting into 8-10 wedges.
  6. Place the wedges onto your prepared baking sheet and bake for 15-20 minutes or until golden brown.
  7. If adding a glaze, mix powdered sugar, milk, and maple syrup until smooth and drizzle over the cooled scones.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 7gVitamin A: 300IUCalcium: 15mgIron: 1mg

Notes

These scones are delicious and a cozy way to enjoy breakfast during the fall! Follow tips for best results.

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