Sourdough Pumpkin Scones with Cinnamon Glaze

Sourdough pumpkin scones are super soft, flaky, spiced with warm cinnamon and brown sugar. These scones are the perfect treat for fall!

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Fall is by far my favorite season and I greatly look forward to all that it brings with it. The crisp cool days, changing colors, all the smells, being able to light candles again, wear sweaters, and make cozy recipes. There’s nothing quite like cozying up on a porch swing with a hot cup of coffee and a fresh treat hot out of the oven like these scones!

I love this recipe as they are so quick and easy to make and taste absolutely amazing! They are super soft, buttery, fluffy, moist, full of warm spices, and are a great way to use your sourdough discard! They make a great addition to a breakfast or brunch spread, or as an afternoon or evening snack with coffee or tea.

Why You’ll Love this Recipe

Quick and Easy! – these scones can be ready to serve in 30 minutes! They are so easy!

Soft and Fluffy – sourdough pumpkin scones are so soft and fluffy yet also moist and full of so much flavor! You can thank the butter for this! Using grated frozen butter in these scones make the texture so perfect!

Super Flavorful – there is the perfect balance of sweet and warm spice in theses scones. I’ll warn you, they are addicting! If you love pumpkin and all the flavors of fall, you will love these scones!

Ingredients

Flour – I used organic all-purpose flour

Brown sugar – adds a caramel flavor. You may substitute this for coconut sugar. I love using coconut sugar in my baking for a healthier option.

Butter – I used salted butter but unsalted would also work. Make sure to use frozen butter. This makes the scones to have a slightly flaky texture; so yummy!

Pumpkin – Use 100% pumpkin puree, not pumpkin pie filling.

Sourdough starter – you can use active starter or discard for this recipe.

Egg – I love using farm fresh eggs whenever I can!

Baking powder – to make them rise

Salt – I use pink himalayan salt or sea salt

Cinnamon and pumpkin pie spice – these spices are so good, some of my favorite!

Vanilla – I like to use pure vanilla extract.

Powdered sugar – this is for the glaze

Milk – also for the glaze.

Step-by-step instructions (with pictures!) can be found below, followed by a recipe card with exact measurements.

Tools You May Need

Large bowl or stand mixer

Measuring cups and spoons

Handheld cheese grater

Parchment paper

Bench scraper

How to Make Sourdough Pumpkin Scones

Step 1: Preheat the oven to 375°. Line a cookie sheet or pizza pan with parchment paper. Set the pan aside for later.

Step 2: In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the flour (2 1/4 cup), baking powder (1 Tbs), cinnamon (1 tsp), pumpkin pie spice (2 tsp), and salt (1/2 tsp). Whisk the dry ingredients together.

Step 3: Place the cheese grater in the bowl of dry ingredients. Using the large grate, grate the frozen butter (1/2 cup) into the flour. This is so much easier than cutting it in with a pastry cutter! Stir with a large fork to combine the flour and grated butter.

Step 4: In a small bowl, combine the sourdough starter (1/2 cup active or discard), pumpkin puree (1/2 cup), brown sugar (1/2 cup), egg (1), and vanilla extract (1 tsp). Whisk to combine the ingredients until the mixture is smooth.

Step 5: Pour the wet ingredients into the dry and stir with a large fork to combine. Stir just until the wet ingredients are incorporated. DON’T OVER MIX! It’s okay if there is still some dry spots remaining.

Step 6: Dump the dough out onto the prepared pan. Using your hands press the dough out evenly into a circle until it is about 1/2 inch thick. Use a bench scraper or sharp knife and cut the circle into 8 equally sized triangles. Separate the scones about 1 inch apart as they will rise and expand while baking.

Step 7: Bake at 375° for 18-22 minutes until the tops are golden brown. Remove from the oven.

While the scones are baking make the cinnamon glaze:

Step 8: In a small bowl stir together the powdered sugar (1 cup) and cinnamon (1/2 tsp). If your powdered sugar is lumpy sift the dry ingredients together to make for a smooth glaze.

Step 9: Add the vanilla extract (1/4 tsp) and milk (1/2 Tbs). Start with 1 Tbs. of milk and add more as necessary until the desired consistency is reached. Drizzle the glaze over warm scones. Sprinkle with a little ground cinnamon if desired. Serve and enjoy!

How to Serve

You can serve these scones either hot and fresh right out of the oven or cooled at room temperature. They are delicious both ways! Serve them with hot tea, coffee, or cold milk.

They are great served with breakfast or brunch or as a snack or dessert. They also make for a lovely fall gift when wrapped up in a pretty gift bag with a thoughtful handwritten note!

How to Store

Cool any leftover scones at room temperature then place in a single layer in either a ziplock bag or plastic container with a lid. Store at room temperature for up to 1 week.

Store in a sealed container or ziplock bag in the freezer for up to 3 months. Thaw completely before serving.

Recipe FAQs

More Delicious Recipes from Our Kitchen

• Sourdough Blackberry Lemon Scones
• Sourdough Molasses Cookies
• Sourdough Brown Butter Chocolate Chip Cookies

If you’ve made these sourdough pumpkin scones I would love if you left a star rating and let me know how it went in the comments below 🙂 Thank you for visiting!