Sourdough Pumpkin Scones

4.67 from 9 votes

Sourdough pumpkin scones made with sourdough discard and canned pumpkin are soft and tender. Sandwiched between a sweet pumpkin spice filling, not only do these scones fill your home with sweet fall spices, but they taste like fall too. Drizzle with a cream cheese glaze and you have the perfect fall treat!

Prep Time20

Cook Time15

Chill Time20

Total Time55

Course: Breakfast

Cuisine: American

Servings: scones

Author: Amy Coyne

Equipment

18 by 13 baking sheet
parchment paper
mixing bowl

Ingredients

Sourdough Pumpkin Scone Dough

370 grams all-purpose flour about 2.5 cups
60 grams brown sugar about 1/3 cup
15 grams baking powder about 1 Tablespoon
6 grams salt about 1 teaspoon
6 grams pumpkin pie spice about 2 teaspoons
3 grams ground cinnamon about 1 teaspoon
113 grams unsalted butter, chilled about 1/2 cup
100 grams sourdough discard scant 1/2 cup
100 grams canned pumpkin about 1/3 cup
1 large egg
40 grams heavy cream about 2.5 Tablespoons
4 grams vanilla extract about 1 teaspoon

Pumpkin Spice Filling

70 grams brown sugar about 1/3 cup
40 grams powdered sugar about 1/3 cup
30 grams all-purpose flour about 2 Tablespoons
4 grams pumpkin pie spice about 1.5 teaspoons
2 grams ground cinnamon about 3/4 teaspoon
30 grams heavy cream about 2 Tablespoons
2 grams vanilla extract about 1/2 teaspoon

Cream Cheese Glaze

30 grams cream cheese, softened about 2 Tablespoons
75 grams powdered sugar 2/3 cup
15 grams whole milk about 1 Tablespoon
4 grams vanilla extract about 1 teaspoon
1 gram salt about 1/4 teaspoon

Instructions

To a medium-sized bowl, whisk together the flour, brown sugar, baking powder, salt, pumpkin pie spice and ground cinnamon. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter to cut the butter into the flour mixture.
If you choose not to use the pumpkin spice filling, whisk any mix-ins into the flour mixture now.
To a separate bowl whisk together the sourdough discard, canned pumpkin, heavy cream, egg and vanilla extract until smooth and incorporated.
Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. If your dough is too sticky, add a little extra flour until the dough comes together into a ball. Scone dough will resemble pie dough more than cookie dough. The key to tender scones is to not over-mix it.
Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections. Let rest while you mix together the filling.
To a small bowl, mix together the pumpkin spice filling: brown sugar, powdered sugar, all-purpose flour, pumpkin pie spice, ground cinnamon, heavy cream and vanilla extract. Set aside.
Lightly flour the top of the balls of scone dough. Gently pat each ball of dough out into a 7 inch circle. Spread the pumpkin spice scone filling on top of one of the circles, leaving a little gap on the edges. Place the other 7 inch circle of dough on top of the cinnamon filling, sandwiching the scone dough together. Pinch the seams closed.
Cut the dough into 8 triangular sections and place on a parchment lined baking sheet. Chill the scone dough in the refrigerator or freezer while you preheat the oven to 425ºF.
Bake scones for 15 minutes until the edges are crispy and the scones are baked through. Expect to see some oozing of the filling out onto the baking sheet during the baking (this is why parchment is important for easy clean up). If the top of any of the scones starts to slide off after baking, gently place it back on top of the scone. It will stay together as it cools. Pull scones out of the oven and let cool for a couple minutes before drizzling on the cream cheese glaze.
Whisk together the cream cheese glaze. Whisk softened cream cheese, powdered sugar, milk, vanilla extract and salt together until smooth. Drizzle over warm scones and enjoy!

Notes

Freezing Sourdough Scone Dough: Scone dough can be shaped and frozen for up to a couple months. Freeze dough in the scone shape. Once fully frozen, place in an air-tight bag in the freezer. When you want to bake, pull a frozen scone out of the bag and bake in a preheated oven, adding a couple extra minutes to the bake time.

Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.

Pumpkin Puree: If using homemade pumpkin puree, leave the cream out of the dough at first, adding it in as needed. Blot the pumpkin puree and try to strain as much as possible. Homemade puree is thinner than canned pumpkin, so you may have to add a little extra flour to the dough if it gets too sticky.

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