Spiced Pumpkin Sourdough Scones Recipe

Introduction

These Spiced Pumpkin Sourdough Scones combine the warm flavors of pumpkin pie spice and molasses with the tangy depth of sourdough. Soft and tender, they are perfect for a cozy breakfast or an afternoon treat, finished with a sweet pumpkin glaze.

Ingredients

• 2 ½ cups flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold butter
• 1 cup sourdough starter (100% hydration; unfed or discard)
• ½ cup canned pumpkin
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 1 teaspoon fresh orange zest (optional)
• 2 tablespoons milk (only as needed)

• For the Pumpkin Spiced Glaze:
• 1 cup powdered sugar
• 1 tablespoon canned pumpkin
• 1 teaspoon pumpkin pie spice
• 2 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt.
3. Step 3: Using a grater, shred the cold butter. Mix the shredded butter into the dry ingredients with a fork or your fingers until the mixture resembles very coarse crumbs.
4. Step 4: In a separate bowl, combine the sourdough starter, canned pumpkin, molasses, vanilla, and orange zest if using.
5. Step 5: Stir the wet mixture into the dry ingredients until partially combined, then turn the dough out onto a clean board.
6. Step 6: Gently knead the dough a few times, adding milk only if it feels too dry, until it just holds together into a soft ball similar to biscuit dough.
7. Step 7: Form the dough into a ball, then let it rest for 5 minutes without overworking it to keep scones tender.
8. Step 8: Shape the dough into a 9-inch wheel on the prepared baking sheet. Cut the wheel into eight wedges like a pizza and space them about ½ inch apart.
9. Step 9: Brush the tops lightly with milk, then place the baking sheet in the freezer while the oven finishes heating.
10. Step 10: Once the oven is at temperature, bake the scones directly from the freezer for 20-25 minutes, until golden and cooked through.
11. Step 11: Remove from the oven and cool on a wire rack for 15 minutes.
12. Step 12: To make the glaze, whisk together powdered sugar, canned pumpkin, pumpkin pie spice, and milk until smooth. Drizzle over the cooled scones before serving.

Tips & Variations

• Use a healthy, vigorous sourdough starter that has been fed regularly; unfed starter or discard works best.
• If using homemade pumpkin, adjust moisture by adding a bit more flour or milk as needed.
• For extra citrus aroma, don’t skip the fresh orange zest in the dough.
• To keep scones tender, handle the dough minimally and avoid over-kneading.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and thaw at room temperature. Reheat gently in a warm oven to restore their fresh-baked texture before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard or unfed starter?

It’s best to use discard or unfed starter for this recipe because the dough relies on the acidity and lower activity of unfed starter to achieve the right texture and rise. Using fed starter may change the dough’s consistency and flavor.

What can I substitute for canned pumpkin?

You can use cooked, pureed pumpkin or other winter squash like butternut squash. Keep in mind you may need to adjust the dough’s moisture by adding a little milk or flour depending on the moisture content of your puree.

Spiced Pumpkin Sourdough Scones Recipe

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These Spiced Pumpkin Sourdough Scones combine the tangy depth of sourdough starter with warm autumn spices and pumpkin for a tender, flavorful treat. With a lightly crisp exterior and soft, crumbly inside, they are perfect for breakfast or an afternoon snack, finished with a sweet pumpkin spice glaze for extra indulgence.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sourdough Scones

• 2 ½ cups flour
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup cold butter
• 1 cup sourdough starter (100% hydration), unfed or discard
• ½ cup canned pumpkin
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 1 teaspoon fresh orange zest (optional)
• 2 tablespoons milk (only as needed, plus extra for brushing)

Pumpkin Spiced Glaze

• 1 cup powdered sugar
• 1 tablespoon canned pumpkin
• 1 teaspoon pumpkin pie spice
• 2 tablespoons milk

Instructions

1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for use later.
2. Mix Dry Ingredients: In a medium mixing bowl, stir together the flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt until well combined.
3. Shred Butter: Using a grater, shred the cold butter directly into the dry mixture to ensure even distribution.
4. Incorporate Butter: Use a fork, pastry blender, or your fingers to mix the shredded butter into the dry ingredients until the mixture resembles very coarse crumbs with small pea-sized pieces.
5. Mix Wet Ingredients: In a separate bowl, combine the sourdough starter, canned pumpkin, molasses, vanilla extract, and fresh orange zest if using. Stir well to combine.
6. Combine Wet and Dry: Stir the wet mixture into the dry crumb mixture until it begins to come together. Then transfer the mixture onto a clean surface for kneading.
7. Knead Dough: Gently knead the dough a few times until it starts to hold together. Add milk sparingly, as needed, just to achieve a soft, biscuit-like dough that forms a ball. Avoid overworking to maintain tenderness.
8. Rest Dough: Shape the dough into a ball and let it rest for 5 minutes, which helps relax the gluten and ease shaping.
9. Shape Dough Wheel: Flatten the rested dough into a 9-inch diameter wheel shape, approximately 1-inch thick.
10. Cut Scones: Place the dough wheel onto the prepared baking sheet. Using a sharp knife, cut the wheel into eight equal wedges like a pizza. Separate the wedges so there is about a ½-inch gap between each scone.
11. Brush with Milk: Lightly brush the tops of the scones with milk to encourage browning during baking.
12. Freeze Before Baking: Place the baking sheet with scones into the freezer. This step helps the scones keep their shape and promotes a flaky texture.
13. Preheat Oven: Set your oven to 400°F (204°C) and allow it to fully preheat while the scones are chilling.
14. Bake Scones: Remove scones from the freezer and immediately put them in the preheated oven. Bake for 20-25 minutes until they are golden brown and a toothpick inserted in the center comes out clean.
15. Cool: Transfer the baked scones to a wire rack to cool for about 15 minutes before glazing.
16. Prepare Glaze: In a small bowl, whisk together powdered sugar, canned pumpkin, pumpkin pie spice, and milk until smooth and well combined.
17. Glaze Scones: Drizzle the pumpkin spiced glaze generously over the cooled scones just before serving.

Notes

• Sourdough Starter: Use either sourdough discard or unfed starter from a healthy, vigorous culture that has been unfed for at least 12 hours. Do not use starter that is neglected for weeks.
• Pumpkin: You can substitute canned pumpkin with homemade cooked pumpkin, but you may need to adjust the dough by adding slightly more milk or flour depending on moisture content.
• Butter: Use cold butter straight from the fridge and shred it for best flaky texture in the scones.
• Don’t Overwork Dough: Handling the dough minimally yields tender crumb scones.
• Freezing Before Baking: Freezing helps to solidify the butter chunks making the scones flakier.

Keywords: spiced pumpkin sourdough scones, pumpkin scones, sourdough discard recipe, autumn baked goods, pumpkin spice glaze