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    Home » Recipes » Sweets

    Pumpkin Spice Sourdough Scones

    September 24, 2021 • Updated: May 10, 2023 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Pumpkin Spice Sourdough Scones

    These tender, orange-infused Pumpkin Spice Scones smell like heaven, and they taste even better! Plus, while they're baking, your house will smell utterly spectacular!

    Single pumpkin scone on a small plate, with a mandarine orange on the side. Large serving plate of scones in the background.
    Jump to:
    • What Exactly is a Scone, Anyway?
    • How to Make Sourdough Scones
    • Expert Tips 
    • Sourdough Basics & Recipes
    • More Pumpkin Recipes
    • Pumpkin Spice Sourdough Scones

    Mr B and I are not usually Pumpkin Spice People. We don’t rush out when the first leaf of Autumn hits the ground in search of Pumpkin Spice Pringles and the like. (Yes. They are a real thing.) Personally, I can take it or leave it, beverage or otherwise. But give me something baked and flakey and all dolled up in a delicious glaze of warm, cozy spices, and I am all in.

    These Pumpkin Spice Scones tick all the boxes! 

    What Exactly is a Scone, Anyway?

    Scones are a moist, delicious marriage between biscuit and muffin. Scones can be sweet or savory, and they are most often eaten for breakfast or brunch. 

    Americans inherited scones from the English. English scones lean toward the biscuit side; cut round, with a denser texture, and maybe a little less sweet. American scones, on the other hand, tend more toward a muffiny texture; a little lighter and a bit sweeter. They are often baked in wedges, as are those in this recipe.

    (We won't even talk about Utah scones. Are they delicious? Yes!!! But "scones" might be pushing the definition.)

    This simple sourdough scone recipe is a perfect way to use up your sourdough discard. Sourdough adds a subtle, tangy flavor to your scones, and gives them amazing lift in the process. 

    How to Make Sourdough Scones

    Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium mixing bowl.

    Dry Ingredients for scones. 2-panel collage, unmixed and mixed.

    Using a grater, shred the butter. Mix the shredded butter into the dry mixture using a fork, pastry blender, or your fingers. (OR, Cut the butter into ¼ cubes and blend together.) The mixture should look like very coarse crumbs.

    Shredded Butter in a glass mixing bowl

    In a separate bowl, mix sourdough starter, pumpkin, molasses, orange zest, and vanilla.

    Wet Ingredients for pumpkin scones in a glass mixing bowl. 2-panel collage; unmixed and mixed.

    Stir wet mixture into dry mixture in the bowl. Once it is somewhat mixed in, turn the contents of the bowl out onto a clean board.

    The mix may seem a little dry at first. Knead it a few times before you decide to add milk.

    Scone dough on board, unkneaded.

    Gently knead the dough on the board, adding milk if necessary, just until it holds together in a soft ball. The dough should soft like a biscuit dough. Once you've kneaded it enough for it to pull together, form a ball and leave it alone. The less you work with it, the more tender your scones will turn out.

    Allow the dough to rest for 5 minutes. 

    Scone dough on board after kneading

    Form a 9-inch wheel with the dough dough.

    Scone dough on board, rolled to 9 inches round.

    Transfer the wheel of dough to the prepared baking sheet. With a long knife, cut the dough wheel into eight pieces, like a pizza. Separate pieces so that they are ½-inch away from one another.

    Cutting Sourdough Scones using a pizza cutting method.

    Brush the top of the wheel with milk.

    Brushing dough wheel with milk

    Put the scones on the baking sheet in the freezer. Set your oven to 400°F [204°C].

    When the oven is fully up to temperature, take the scones out of the freezer. Put the scones into the oven and bake for 20-25 minutes.

    Remove from oven and cool on wire rack for 15 minutes.

    Baked scones cooling on rack on parchment.

    In a small mixing bowl, combine Pumpkin Spice Glaze ingredients. Mix until smooth.

    glaze Ingredients in a glass mixing bowl.

    Drizzle the glaze over the scones.

    Glazing Pumpkin Spice Sourdough Scones.

    Planning a special brunch (or a cozy Sunday morning)? Try a cup of our delicious, citrusy Russian Tea with a Pumpkin Spice Scone - it's a match made in warm spice-heaven! 

    Pumpkin Spice Sourdough Scones, served with an orange on an old-fashioned plate.

    Expert Tips 

    Tips for Making Perfect Sourdough Scones

    • Use Sourdough Discard or Unfed Starter for this recipe. When using Discard for this recipe, it should must be from a healthy, vigorous Starter that is regularly fed. If using Unfed Starter, it should be healthy, vigorous starter that has not been fed for 12 hours or more. (DO NOT use neglected Starter that hasn’t been fed in weeks.)
    • Use very cold (or frozen) butter. Cold butter is what yields those lovely, delicious layers in the dough.
    • Grate or shred your butter instead of cutting it. This will allow you to work your butter into the dough easily and avoid overworking it when you add the wet ingredients.
    • Do not play with the dough! Mix your scone dough just until it all comes together. It is just fine if the dough is lumpy.
    • Refrigerate the dough for 15-20 minutes after you form the scones and before you bake them. This will keep them from spreading out all over the pan while they are baking.

    Cycle of a Healthy Sourdough Starter

    Use Sourdough Discard or Unfed Starter for this recipe. 

    • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
    • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
    • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
    • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
    • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.
    One scone on a plate, with old kithen implements in the background.

    National Pumpkin Spice Day happens every year on October 1st, unofficially ushering in what has become known as Pumpkin Spice Season, or the period of time that stretches from the moment the first leaf falls each autumn until crack of dawn on Black Friday. 

    Sourdough Basics & Recipes

    Our Easy Sourdough Bread recipe is perfect for beginning bakers and old sourdoughs alike! (This long-rise recipe was one of the most popular on the Internet during the Pandemic Sourdough Movement of the 2020-21.)

    • Double-Crumb Sourdough Coffee Cake
    • Stack of pancakes on a flowered blue plate.
      Mom's Sourdough Hotcakes (Sourdough Pancakes)
    • Kaylen's Bread (Easy Sourdough Bread Recipe)
    • How to Make Rye Sourdough Starter
    See more Sourdough →

    More Pumpkin Recipes

    • Mixed pumpkin spice in a glass jar, with some spread across a white plate.
      Homemade Pumpkin Spice Mix
    • Old-fashioned Pumpkin Gingerbread
      Nana's Old-fashioned Pumpkin Gingerbread
    • Slice of deep dish pumpkin pie on a white dessert plate.
      Triple Ginger Pumpkin Pie
    • Two pumpkin smoothies in old-fashioned soda glasses. Pumpkin seeds sprinkled around the foot of glasses. Fall decor (leaves, pumpkin) in background, and polka dot straw are in the glasses..
      Peachy Pumpkin Smoothie

    Want More Free Recipes?

    Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
    Find us sharing more inspiration on Instagram, Pinterest, and Facebook.

    Single pumpkin scone on a small plate, with a mandarine orange on the side. Large serving plate of scones in the background.
    5 from 12 votes

    Pumpkin Spice Sourdough Scones

    A moist, tender marriage of biscuit and muffin, these Pumpkin Spice Sourdough Scones are perfect any time of year!
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast, Brunch
    Cuisine: American
    Diet: Vegetarian
    Prep Time:30 minutes minutes
    Cook Time:25 minutes minutes
    Total Time:55 minutes minutes
    Servings: 8 scones
    Calories: 405kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Medium Bowl
    • 1 Wooden Spoon
    • 1 Grater

    Ingredients

    US Customary - Metric
    Sourdough Scones
    • 2 ½ cup 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] Use Unfed Starter or Discard [See Notes]
    • ½ cup canned pumpkin
    • 1 tablespoon. molasses
    • 2 teaspoon vanilla
    • 1 teaspoon fresh orange zest optional
    • 2 tablespoons milk only as needed
    Pumpkin Spiced Glaze
    • 1 cup powdered sugar
    • 1 tablespoon canned pumpkin
    • 1 teaspoon pumpkin pie spice
    • 2 tablespoon milk

    Instructions

    • Line a baking sheet with parchment and set aside.
    • Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium mixing bowl.
    • Using a grater, shred the butter.
      Mix the shredded butter into the dry mixture using a fork, pastry blender, or your fingers. (OR, Cut the butter into ¼ cubes and blend together.)
      The mixture should look like very coarse crumbs.
    • In a separate bowl, mix sourdough starter, pumpkin, molasses, orange zest, and vanilla.
    • Stir wet mixture into dry mixture in the bowl. Once it is somewhat mixed in, turn the contents of the bowl out onto a clean board.
      The mix may seem a little dry at first. Knead it a few times before you decide to add milk.
    • Gently knead the dough on the board, adding milk if necessary, just until it holds together in a soft ball.
      The dough should soft like a biscuit dough.
      Once you've kneaded it enough for it to pull together, Just form a ball and leave it alone. The less you work with it, the tenderer your scones will turn out.
      Allow the dough to rest for 5 minutes.
    • Form a 9-inch wheel with the dough dough.
    • Transfer the wheel of dough to the prepared baking sheet.
      With a long knife, cut the dough wheel into eight pieces, like a pizza.
      Separate pieces so that they are ½-inch away from one another.
    • Brush the top of the wheel with milk.
    • Put the scones on the baking sheet in the freezer.
      Set your oven to 400°F [204°C].
    • When the oven is fully up to temperature, take the scones out of the freezer.
      Put the scones into the oven and bake for 20-25 minutes.
    • Remove from oven and cool on wire rack for 15 minutes.
    • In a small mixing bowl, combine Pumpkin Spice Glaze ingredients. Mix until smooth.
    • Drizzle the glaze over the scones.

    Notes

    SOURDOUGH STARTER: Use Sourdough Discard or Unfed Starter for this recipe.
    • Discard should must be from a healthy, vigorous Starter that is regularly fed.
    • Unfed Starter should be healthy, vigorous sourdough starter that has not been fed for 12 hours or more. (DO NOT use neglected Starter that hasn’t been fed in weeks.) 
    PUMPKIN: You can use home-cooked pumpkin, but you may need to add a little milk or extra flour to the mix to adjust for the difference in moisture content.

    Nutrition

    Serving: 1scone | Calories: 405kcal | Carbohydrates: 68g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 394mg | Potassium: 199mg | Fiber: 2g | Sugar: 31g | Vitamin A: 3029IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

    Originally published October 15, 2013. Post has been updated with new images, content and recipe instructions to improve reader experience.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    1. Melody says

      October 05, 2022 at 1:04 pm

      5 stars
      I am one of those that hates pumpkin spice everything. I don’t even like pumpkin pie. That said, I love love love scones but not the American versions. I favor the Irish and Scottish versions which have a lot less butter, a lot less sugar and are less cake-like.
      I decided to give this recipe a try since so many people do love pumpkin spice everything and I wanted to use some of my sourdough discard before it takes over my refrigerator. I did cut back the butter to 1/4 cup and the sugar to 1/4 cup (also typical of irish and Scottish scones). As a result of the sourdough, the texture of these are “different”… In a good way. And I have gone over to the dark side because these are phenomenal. I have a feeling these are going to be much requested by my family and my husband’s coworkers. Thank you so much for this fabulous recipe.

      Reply
      • Renée B. says

        October 05, 2022 at 2:58 pm

        Welcome to the Dark Side. 😏 Your comments made my day!

        I will have to try them with less butter and sugar next time, just to taste the difference. Thanks so much for circling back and letting us know what worked for you!

        Reply
    2. Debe says

      September 30, 2022 at 8:21 pm

      Is there a way to ferment the dough? My grands are gluten intolerant and need the fermentation.

      Reply
      • Renée B. says

        October 01, 2022 at 10:33 am

        I honestly don't know. I make a long rise sourdough bread that works great for people with gluten intolerance, but this is more of a quick bread than a yeast bread, so I'm not sure. I know you can ferment sourdough pancake batter, but scones need some structure.

        If you end up trying it out, please circle back around and let us know how it goes. I'm sure there are a lot of gluten-intolerant folks out there who would love a pumpkin scone!

        P.S. I'll put that on my list of things to do. 😊

        Reply
    3. Tracy says

      November 08, 2020 at 5:53 am

      5 stars
      These were a hit and so yummy. I’m making my second batch right now! Any suggestions on whether you can freeze the dough or not? Thanks!

      Reply
      • Renée says

        November 10, 2020 at 9:08 pm

        Great question, Tracy! You can freeze unbaked scones... in theory. (Which is to say, I've never done this in real life with this specific recipe; but this method works with other, similar recipes, so I imagine it will work here.)

        Cut the scones into wedges as noted [Step 7] and arrange them on to a baking sheet lined with parchment paper.
        Freeze them on the sheet until they are solid. You can seal them in freezer-safe resealable bags. They should keep for up to four months.

        Bake the scones directly from frozen, but add an extra 3-5 minutes baking time.

        If you use this method (or any other), please come back and let me know how it turned out!

        Reply
    4. Michelle Farrar Quinn says

      October 17, 2020 at 8:57 am

      5 stars
      Wow! Absolutely delicious. These were my first foray into sourdough AND I had to use a toaster oven, but they are wonderful. Thanks

      Reply
      • Renée says

        October 17, 2020 at 9:50 am

        So glad you like them!

        Toaster ovens are a lifesaver! When I was just out of college, the stove in my apartment broke so often that I just gave up. We used a toaster oven to bake Everything (including large take-n-bake pizzas - quartered) for over a year!

        Reply
    5. Kim says

      September 26, 2020 at 8:19 am

      5 stars
      Oh. My. Goodness.! These are amazing and there were none left after breakfast with our family! Amazing flavor, texture, and really so easy to make! I will be making these delectable edibles often!!!!

      Reply
      • Renée says

        September 26, 2020 at 3:52 pm

        Thanks so much for the positive feedback! So glad you are enjoying them!

        Reply
      • Renée says

        October 02, 2020 at 3:42 pm

        I so glad you enjoyed them - thanks for letting us know!!!

        Reply
    6. Scarlet says

      April 07, 2020 at 8:11 am

      These sounds fancy! I love pumpkin spice flavored things so I can't wait to try this scone recipe!

      Reply
      • Olga says

        July 26, 2020 at 2:14 pm

        I am new and I am a little confused. Do you feed your starter and then discard and use discard for recipe. I thought I was supposed to discard first and then feed starter

        Reply
        • Renée says

          July 26, 2020 at 2:47 pm

          You were correct that they Discard is divided out before the starter is fed. Say I have 8 ounces of starter that needs to be fed, and I don't want to keep any more starter than that at any one time. First I divide the starter into two containers: one for the 1/2 cup of starter that will be fed, and 1/2 cup of starter to be discarded. That second container is your Discard. You can bake with it (as in this recipe), make pancakes with it, or pour it down the sink - your choice.

          I hope that clears things up! Good luck on your Sourdough journey.

    7. Jordan | Read. Eat. Repeat. says

      April 06, 2020 at 12:51 pm

      5 stars
      This sounds incredible! I love the idea of combining the sweet pumpkin spice flavors with the tang of the sourdough. Yum!

      Reply
    8. Irina says

      April 06, 2020 at 12:22 pm

      5 stars
      Scones with the texture of biscuit and muffin. Sounds interesting... Will make them for sure.

      Reply
    9. Anita says

      April 06, 2020 at 11:48 am

      5 stars
      The scones are delicious, and this is a great way to use discard sourdough starter.

      Reply
    10. Pam Greer says

      April 06, 2020 at 11:17 am

      5 stars
      I love that these use leftover sourdough starter!!! What a great way to use it up and these are so delicious!

      Reply
      • Renée ♥ says

        April 06, 2020 at 11:45 am

        I try to never throw away my discard if I can help it, and these scones are definitely a delicious way to use it up!

        Reply
    « Older Comments

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