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Sourdough pumpkin scones on white serving plate with cinnamon and bowl of pumpkin puree on the side

Sourdough Pumpkin Scones

Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Serving Size 8 scones

Ingredients

  • 2 cups all-purpose flour
  • ½ brown sugar or rapadura
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ½ cup butter, frozen
  • ½ cup raisins
  • ¾ cup thick pumpkin puree
  • ⅓ cup sourdough discard
  • 1 large egg
  • 1 tsp vanilla
  • 2-4 Tbsp thick yogurt, buttermilk, or kefir

For the optional glaze

  • 1-2 Tbsp yogurt, buttermilk, or kefir
  • ½ tsp vanilla
  • ⅛ tsp cinnamon
  • Tiny pinch of salt

Instructions

  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • Grate the frozen butter into the flour mixture. Use a pastry cutter or knife to cut it in until the mixture resembles coarse crumbs, with a few pea-sized pieces of butter remaining.
  • Stir in the raisins, if using.
  • In a separate bowl, whisk together the pumpkin puree, sourdough discard, egg, and vanilla until smooth.
  • Add the wet ingredients to the dry ingredients and mix gently with a spoon. Add the yogurt, one teaspoon at a time, until the dough just comes together. You may not need all the yogurt. The dough should be slightly sticky, but not wet.
  • Turn the dough onto a lightly floured counter and gently pat it into a circle about 1–1½ inches thick. Cut into 8 wedges.
  • Place the scones on a lined baking sheet and refrigerate for 15–20 minutes, or freeze for 10 minutes. Meanwhile, preheat the oven to 400°F (204°C).
  • Lightly brush the tops with yogurt or buttermilk and sprinkle with brown sugar. Bake for about 15 minutes, until risen and golden brown and the centers are cooked through.
  • Let the scones cool on the baking tray for 5-10 minutes, then carefully transfer them to a wire rack to finish cooling.
  • Whisk together the powdered sugar, vanilla, cinnamon, and salt. Add yogurt or buttermilk a little at a time until you have a thick but drizzleable glaze.
  • When the scones are barely warm, drizzle with the glaze. Let it set for a couple of minutes, then serve.

Notes


• Use thick pumpkin puree for the best texture.
• Add the yogurt gradually—you may not need all of it. The dough should be slightly sticky but not wet.
• Don’t overmix the dough, or the scones may become tough.
• For the best texture and flavor, enjoy the scones fresh. Unglazed scones can be frozen for up to 2–3 months.