Introduction
Get ready for the coziest treat of the season! These Sourdough Pumpkin Scones are a true delight. They are wonderfully fluffy and tender, bursting with warm pumpkin spice flavors. The secret ingredient, sourdough discard, adds a subtle tang that perfectly balances the sweetness, making them truly special.
You might think scones are tricky, but trust me, these are incredibly easy to make. We use cold butter and simple mixing techniques to create that classic flaky texture. Plus, using sourdough discard means you’re putting that extra starter to good use, preventing waste and adding incredible depth of flavor without a long proofing time.
Imagine a crisp autumn morning, a warm cup of coffee, and one of these delightful scones. They are perfect for breakfast, brunch, or an afternoon pick-me-up. Gather your ingredients and let’s bake something truly delicious and comforting together!
Cooking Time & Prep Time
- Prep Time: 20 minutes
- Cooking Time: 18 minutes
- Total Time: 38 minutes
Small tip: For the best results, make sure your butter, sourdough discard, and cream are all very cold before you start. This helps create those wonderful flaky layers!
Ingredients
This recipe makes 8 delicious Sourdough Pumpkin Scones.
For the Scones
- 2 cups (240g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120g) unfed sourdough discard, cold
- 1/4 cup (60ml) heavy cream or buttermilk, cold, plus 1-2 tablespoons for brushing
- 1 teaspoon vanilla extract
For the Optional Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
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Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup much easier.
Small tip: Having your baking sheet ready before you start mixing ensures a smooth process once the dough is formed.
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Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. Make sure everything is well combined. This ensures even flavor distribution.
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Step 3: Cut in the Cold Butter
Add the very cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
Small tip: Keeping the butter cold is key to flaky scones. If your hands are warm, you can pop the bowl in the fridge for a few minutes.
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Step 4: Mix Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, cold sourdough discard, 1/4 cup cold heavy cream (or buttermilk), and vanilla extract. Mix until just combined. Don’t overmix this part.
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Step 5: Combine Wet and Dry Mixtures
Pour the wet pumpkin mixture into the dry flour and butter mixture. Use a fork or a rubber spatula to gently mix until just combined. Be careful not to overmix; a few dry streaks are perfectly fine. Overmixing develops gluten, making scones tough.
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Step 6: Form the Dough
Turn the dough out onto a lightly floured surface. Gently bring the dough together into a round disc, about 3/4 to 1 inch thick. You want to handle the dough as little as possible. Pat it together rather than kneading.
Small tip: If the dough feels too sticky, add a tiny bit more flour to your hands and the surface, but resist adding too much.
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Step 7: Cut the Scones
Using a sharp knife or a round cookie cutter (about 2.5-3 inches), cut the dough into 8 wedges or rounds. If using a knife, cut the circle in half, then quarter, then into eighths. Transfer the scones to your prepared baking sheet, leaving a little space between each.
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Step 8: Brush with Cream
Lightly brush the tops of the scones with 1-2 tablespoons of extra heavy cream or buttermilk. This helps them achieve a beautiful golden-brown crust. You can also sprinkle a little coarse sugar on top for extra sparkle.
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Step 9: Bake the Scones
Bake for 16-20 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Baking time can vary slightly depending on your oven.
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Step 10: Cool and Glaze (Optional)
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the powdered sugar, milk/cream, and vanilla for the glaze. Drizzle the glaze over the cooled scones just before serving.
Tips & Variations
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but the flavor will still be fantastic.
- Vegan Option: Use a high-quality plant-based butter (like Miyoko’s Kitchen or Earth Balance sticks) and a plant-based milk (such as full-fat oat milk or canned coconut milk for richness) in place of heavy cream. Ensure your sourdough discard is made with water and flour only.
- Add More Goodness: Fold in 1/2 cup of chopped walnuts or pecans, dried cranberries, or even some mini chocolate chips along with the wet ingredients for extra texture and flavor.
- Spicy Kick: For a bolder flavor, add a pinch of cayenne pepper or an extra 1/2 teaspoon of ground ginger to the dry ingredients. It adds a lovely warmth!
- Citrus Zest: A teaspoon of orange or lemon zest can brighten up the pumpkin spice flavors beautifully. Add it with the wet ingredients.
Nutritional Information
Approximate values per serving (based on 8 servings):
- Calories: 285 kcal
- Protein: 5g
- Carbohydrates: 42g
- Fat: 12g
Please note that these values are approximate and may vary depending on the specific brands and ingredients used.
Health Benefits
These Sourdough Pumpkin Scones offer more than just deliciousness! Pumpkin is a nutritional powerhouse, packed with beneficial vitamins and minerals. It’s an excellent source of Vitamin A, specifically beta-carotene, which is crucial for healthy vision and immune function. It also provides a good amount of dietary fiber, aiding in digestion and promoting a feeling of fullness.
The sourdough discard, while not fully fermented like a loaf of bread, still contributes some benefits. It can help break down complex carbohydrates in the flour, potentially making the scones easier to digest for some people. This partial fermentation can also enhance the bioavailability of certain nutrients.
The warming spices like cinnamon, ginger, and nutmeg aren’t just for flavor. Cinnamon, for example, is known for its anti-inflammatory and antioxidant properties. Ginger can aid digestion and has anti-nausea effects. These spices add a healthful boost to every bite.
Overall, these scones offer a comforting treat that includes fiber, vitamins, and beneficial properties from its key ingredients. Enjoy them knowing you’re getting a little bit of goodness with your indulgence!
Serving Suggestions
- Serve warm with a dollop of whipped cream, a drizzle of maple syrup, or extra cream cheese frosting for an indulgent treat.
- These scones are perfect as part of a brunch spread, a delightful addition to an afternoon tea, or simply enjoyed with your morning coffee or tea.
- For meal prep, you can bake a batch and have them ready for quick breakfasts throughout the week. They also make a wonderful edible gift for friends and family.
Storage Tips
Store leftover Sourdough Pumpkin Scones in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze baked scones for up to 1 month. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. To reheat, thaw at room temperature, then warm in a toaster oven at 300°F (150°C) for a few minutes or microwave briefly until warm.
Conclusion
And there you have it – a batch of warm, fragrant, and utterly delicious Sourdough Pumpkin Scones! These treats perfectly capture the essence of autumn with their tender texture, rich pumpkin flavor, and a hint of tangy sourdough. They are truly a special way to enjoy the season.
Don’t hesitate to give this recipe a try. It’s simpler than you might imagine, and the reward of baking something so comforting from scratch is immense. Your kitchen will smell incredible, and your taste buds will thank you.
Bake a batch today and share them with your loved ones. They are perfect for bringing joy to any gathering or simply for treating yourself to a moment of cozy indulgence. Happy baking!
Helpful Cooking Tools
Sourdough Pumpkin Scones
Introduction Get ready for the coziest treat of the season! These Sourdough Pumpkin Scones are a true delight. They are wonderfully fluffy and tender, bursting with warm pumpkin spice flavors....
