There’s just something about sourdough pumpkin scones that feels like wrapping yourself in your favorite fall sweater—soft, comforting, and just a little indulgent. If you’re like me, you probably have a jar of sourdough starter eyeing you from the fridge, whispering “don’t waste me.” Well, friend, this is your chance to give that starter discard a starring role while baking up a treat your whole family will love.
And trust me, between three kids and a busy kitchen, I know the magic of recipes that feel both practical and special. These scones are tender, gently spiced, and topped with a maple glaze that’ll make you do a happy little dance in your kitchen.
Table of Contents
Why You’ll Love This Sourdough Pumpkin Scones Recipe
- A smart way to use sourdough starter discard (no guilt, only glory).
- Pumpkin + warm spices = fall flavor heaven.
- Quick to whip together—about 30 minutes start to finish.
- Perfect for pairing with coffee, tea, or a cozy bowl of Pumpkin Wild Rice Soup.
What Do Sourdough Pumpkin Scones Taste Like?
Think buttery, flaky pastry meets pumpkin pie and pumpkin bread. They’re lightly sweet (not tooth-achingly so), kissed with pumpkin spice, and have that signature sourdough tang in the background. The glaze? A drizzle of maple sweetness that makes every bite feel like fall in Texas—where I live, we sometimes have to “fake” sweater weather with baked goods until the cool fronts roll in.
Ingredients You’ll Need for Sourdough Pumpkin Scones
The beauty of these sourdough pumpkin scones is that they’re made with simple pantry staples, but when blended together, they create something truly special—flaky, golden, and full of cozy fall flavors. Before you preheat the oven, let’s walk through what you’ll need and why each ingredient matters.
- All-Purpose Flour (2 cups): The sturdy base of your scones. It provides structure but still allows for that tender crumb. If you’d like a little nuttier flavor, you can swap out part of the flour for whole wheat.
- Baking Powder (2 tsp): This is what helps your scones rise tall and fluffy. Since the sourdough discard isn’t strong enough to give much lift on its own, baking powder is essential.
- Granulated Sugar (1/4 cup): Just enough sweetness to balance the pumpkin spice, without turning these into dessert bombs.
- Pumpkin Pie Spice (2 tsp): The heart of that fall flavor. A blend of cinnamon, nutmeg, ginger, and cloves adds warmth and makes your kitchen smell like pure October magic.
- Salt (1/2 tsp): A little salt sharpens the flavors, balancing the sweetness and spice.
- Unsalted Butter, Very Cold (1/2 cup): Cold butter is key for creating those irresistible flaky layers. When it melts in the oven, it leaves behind tiny air pockets that make your scones light and tender. Dice it small before mixing.
- Sourdough Starter Discard (1/4 cup): The star of the show. It brings a subtle tang and depth of flavor that makes these scones stand out from regular pumpkin scones. Plus, it’s a satisfying way to use that extra starter hanging out in your fridge.
- Canned Pumpkin Puree (1/3 cup): Smooth, earthy, and rich. Make sure you’re using 100% pumpkin puree—not pumpkin pie filling (which comes pre-sweetened and spiced).
- Sour Cream (1/2 cup): This adds creaminess, moisture, and a touch of tang that pairs beautifully with the sourdough starter. It also keeps the scones soft, even a day or two later.
Optional but worth it:
- Maple Glaze: A simple mix of powdered sugar, milk, and maple syrup transforms these scones into coffeehouse-level treats. It’s that glossy finishing touch that makes them look as good as they taste.
📌 If you’re a pumpkin lover like me, you might also enjoy pairing these with a bowl of Pumpkin Wild Rice Soup. Sweet and savory pumpkin recipes side by side? Now that’s the definition of cozy comfort.
How to Make Sourdough Pumpkin Scones
Baking sourdough pumpkin scones is easier than you think, and with a few simple steps, you’ll have golden, flaky pastries ready in under an hour. Follow along, and I’ll share little tips along the way so your scones turn out bakery-worthy every single time.
Step 1: Preheat the Oven and Prepare Your Baking Sheet
Set your oven to 400°F (200°C). While it heats up, line a baking sheet with parchment paper. This step may seem small, but it makes a huge difference in preventing sticking and ensuring your scones bake evenly. I always keep a roll of parchment handy for quick recipes like this (and for things like Cinnamon Zucchini Coffee Cake too).
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
This creates the base flavor for your sourdough pumpkin scones. Be sure to whisk thoroughly so the spices are evenly distributed—nobody wants one scone bursting with cinnamon and another with none.
Step 3: Cut in the Cold Butter
Dice 1/2 cup cold unsalted butter into small cubes, then add them to the dry mixture. Using a pastry cutter, fork, or even your fingertips, cut the butter into the flour until it looks crumbly with pea-sized chunks. These little butter pockets will melt in the oven, creating that signature flaky scone texture.
💡 Pro tip: If your kitchen runs warm, pop the bowl into the fridge for 5–10 minutes after cutting in the butter to keep it from softening.
Step 4: Add the Wet Ingredients
Now for the cozy fall magic—stir in:
- 1/4 cup sourdough starter discard
- 1/3 cup pumpkin puree
- 1/2 cup sour cream
Fold the wet mixture into the dry until just combined. Don’t overmix here—less stirring equals softer scones. I like to use a spatula and stop the moment the dough starts holding together.
Step 5: Shape the Dough and Cut the Scones
Lightly flour your countertop and gently turn out the dough. Shape it into a round, about 1-inch thick. Using a sharp knife, slice the circle into 8 wedges for large scones or 10 smaller wedges if you prefer mini ones (perfect for coffee dates or kids’ lunchboxes).
Arrange the wedges on your prepared baking sheet, leaving space between them so they can rise and spread.
Step 6: Bake Until Golden
Place the tray in the preheated oven and bake for 15–20 minutes, or until the tops are lightly golden brown and your kitchen smells like autumn. To check doneness, insert a toothpick into the center—if it comes out clean or with a few crumbs, your scones are ready.
Step 7: Make the Maple Glaze (Optional but Recommended)
While your sourdough pumpkin scones cool, whisk together:
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp maple syrup
Stir until smooth and pourable. Once the scones are just warm (not piping hot), drizzle the glaze over the tops. The glaze will set slightly, creating that glossy coffeehouse finish.
Step 8: Serve and Enjoy
Let the glaze firm up for a few minutes, then enjoy your scones warm with coffee, tea, or even alongside a savory bowl of Apple Cheddar Soup. Sweet meets savory, and I promise it’s a match made in fall heaven.
Tips and Tricks for Perfect Sourdough Pumpkin Scones
- Cold butter is king. Don’t let it soften—cold butter = flaky layers.
- Skip overmixing. Stir gently; tough scones are a no-go.
- Chill before baking. If your dough feels too soft, a quick fridge rest helps.
- Flavor swap. Try buttermilk instead of sour cream for a tangier kick.
- Glaze options. Swap maple for vanilla or cinnamon glaze if that’s your jam.
Personal note? The first time I made these, I had “helpers” (my three kids). Let’s just say flour was everywhere, and the scones looked rustic—but they still disappeared in minutes.
Storage for Sourdough Pumpkin Scones
- Counter: Keep in an airtight container for 2–3 days.
- Fridge: Up to 5 days, but warm them before serving for best flavor.
- Freezer: Freeze unglazed scones up to 3 months. Glaze after reheating.
FAQs
Can I make these ahead?
Yes! Mix the dough, cut into wedges, and freeze. Bake straight from frozen (add 5 minutes).
Do I have to glaze them?
Not at all—they’re delicious plain or with a swipe of butter.
Can I use fresh pumpkin instead of canned?
Yes, but drain excess liquid first. Too much moisture makes dense scones.
Conclusion
These sourdough pumpkin scones are more than just a recipe—they’re a little celebration of fall, comfort, and second chances for your starter discard. Bake a batch, share with family, or savor with a hot drink in peace (moms, I know that peace might be five minutes tops). Either way, you’ll be glad you tried them.
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Sourdough Pumpkin Scones: Easy Recipe with Maple Glaze Magic
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Sourdough Pumpkin Scones are the perfect cozy bake for fall mornings. Made with sourdough discard, real pumpkin puree, and warm spices, these scones are tender, flaky, and lightly sweetened. A drizzle of maple glaze takes them over the top—ideal for breakfast, brunch, or an autumn-inspired snack.
Ingredients
For the scone dough:
2 cups all-purpose flour
2 tsp baking powder
1/4 cup granulated sugar
2 tsp pumpkin pie spice blend
1/2 tsp salt
1/2 cup unsalted butter, very cold, diced
1/4 cup sourdough starter discard
1/3 cup canned pumpkin puree
1/2 cup sour cream
For the optional glaze:
1 cup powdered sugar
1 tbsp milk
1 tbsp maple syrup
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, mix the flour, baking powder, sugar, pumpkin pie spice, and salt until well combined.
3. Add the cold, diced butter to the dry mixture and cut it in with a fork or food processor until the mixture is crumbly with pea-sized butter pieces.
4. Add the sour cream, sourdough discard, and pumpkin puree to the bowl. Mix gently with a spatula just until a dough forms—do not overmix.
5. Turn the dough onto a lightly floured surface, shape it into a round, and cut into 8 wedges (or 10 smaller pieces).
6. Place scones on the prepared baking sheet and bake for 15–20 minutes, or until lightly golden brown on top.
7. While scones are baking, whisk together powdered sugar, milk, and maple syrup in a small bowl to make the glaze.
8. Allow scones to cool slightly before drizzling glaze over the top. Serve and enjoy!
Notes
To ensure flakiness, keep the butter very cold and avoid overmixing the dough. You can prepare the dough the night before and refrigerate it for a quick morning bake.
Scones are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days. Reheat briefly in the oven for best texture.
The glaze is optional but highly recommended for extra flavor and sweetness.
