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Spiced Pumpkin Sourdough Scones Recipe

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4.8 from 99 reviews

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/spiced-pumpkin-sourdough-scones-recipe/