Pumpkin Spice Sourdough Scones: A Sourdough Discard Delight

Let’s talk about scones, specifically, the type that turns sourdough discard and pumpkin spice into one glorious creation. We’re not just making a snack here; we’re giving that sourdough starter in the fridge a real reason to shine. Not only do these scones bring all the warm spices you crave, but they’re also an ingenious way to use up extra sourdough discard.

A Little on Sourdough Discard (Why Keep It?)

If you’re here, you likely already know that sourdough discard is what you remove when you “feed” your starter. But why not just toss it? In short: flavor and zero-waste. Using discard gives recipes that subtle tang we love about sourdough without the full rise-and-proof routine. Plus, it’s a great way to avoid wasting perfectly good starter. And these scones? They’re basically a warm, spicy hug in pastry form, no fuss required.

If you don’t yet have a sourdough starter, don’t sweat it. Starting a sourdough is like adding a slightly high-maintenance pet to your kitchen, minus the fur. It’ll need some flour and water love every now and then, but it’ll give back in the form of great flavor. If you’re ready to dive in, check out my guide on starting a sourdough starter for the low-down.

Why Make Sourdough Discard Recipes?

Now, let’s be real: sourdough discard can start piling up faster than we can bake with it. But that’s why sourdough discard recipes are such game-changers. From muffins to donuts, there’s almost nothing that can’t benefit from a little sourdough twist. Not only do these recipes reduce waste, but they also add flavor without a huge investment of time or effort.

Here’s where the fun really starts. If you’re into these pumpkin spice scones, I’ve got a whole lineup of discard recipes that’ll keep your sourdough adventures fresh! Here are a few to get you started:

• Sourdough Lemon Poppyseed Muffins: Tangy, bright, and oh-so-refreshing.
• Sourdough Blueberry Muffins: A classic with a sourdough touch.
• Old Fashioned Sourdough Donuts: Because donuts are essential, and these are a treat for any sourdough lover.
• Sourdough Cinnamon Apple Scones: For those who prefer fruitier vibes but love a good scone.
• Sourdough Buttermilk Biscuits: Light, flaky, and perfect for breakfast sandwiches.
• Sourdough Pretzel Bites: Savory, salty, and a fantastic snack with dips or cheese boards.

Want to see all of the Sourdough Posts on this blog? Click here.

A Little Sourdough Science: Why Sourdough Adds So Much to Baked Goods

What makes sourdough so unique? Unlike quick breads that rely on instant yeast, sourdough uses naturally occurring wild yeast and lactic acid bacteria, which gives it that signature tang. When you use discard, you’re adding a little of that complexity into your baking without a lengthy fermentation process.

Lactic acid bacteria are what make sourdough special. They love to break down the sugars in the dough and add that slight tang, almost like they’re sprinkling a bit of personality into every crumb. That’s why, even in quick recipes like these scones, a little sourdough discard can give a depth of flavor that yeast just can’t match.

Tips & Tricks for Sourdough Scones with Pumpkin Spice

Don’t Overdo the Mix – Scones are meant to be light, crumbly, and just shy of rustic. Overmixing can lead to dense scones, and let’s face it, nobody wants that. Mix until just combined, then get your hands off the dough.

Cold Butter is Key – Like most pastry doughs, scones benefit from keeping that butter cold. Cut it into the flour mixture quickly to keep things crumbly; this helps give you those tender, flaky layers.

Pumpkin Purée Precision – Unlike apples, pumpkin purée has extra moisture. If your dough feels too sticky, don’t be afraid to add a bit more flour. Start slow, though—add just a tablespoon at a time.

Flavor Play with Spices – Don’t feel locked into the usual pumpkin spice mix. If you love cardamom or allspice, add a pinch. Baking is fun because you can make it your own, so go wild with the spice cabinet if the mood strikes.

Chill Before Baking – Not only does chilling the dough prevent scones from spreading too much, but it also gives the gluten time to relax. A chilled dough means better structure, which makes those gorgeous triangles look even better.

Print Recipe

Pumpkin Spice Sourdough Scones with White Chocolate Drizzle

A great recipe for using up your extra sourdough starter! Delicious, cakey scones with the perfect touch of pumpkin spice, topped off with a smooth white chocolate drizzle!

Prep Time35 minutes mins

Cook Time20 minutes mins

Chill Time18 minutes mins

Total Time1 hour hr 13 minutes mins

Course: Breakfast, Brunch, Dessert

Servings: 8 scones

Equipment

• Mixing Bowls
• Kitchen Scale
• Measuring Cups and Spoons
• Rubber Spatula
• Baking Tray
• Parchment Paper

Ingredients

Dry Ingredients:

• 350 grams All-purpose Flour 3 cups
• 70 grams Sugar 1/3 cup
• 9 grams Baking Powder 2 tsp
• 2 grams Salt ¼ tsp
• 1.5 grams Cinnamon ½ tsp
• 1.5 grams Ground Ginger ½ tsp
• 1.5 grams Nutmeg ½ tsp
• 0.5 grams Ground Cloves ¼ tsp
• 100 grams Cold Salted Butter 7 tbsp

Wet Ingredients:

• 100 grams Sourdough Discard ⅓ cup
• 150 grams Pumpkin Puree ⅔ cup
• 1 Egg
• 60 grams Heavy Cream 1/4 cup
• 10 grams Vanilla Extract 2 tsp

Egg Wash:

• 1 Egg
• ½ tbsp Water

White Chocolate Drizzle:

• 100 grams White Chocolate Chips or Chopped White Chocolate ⅔ cup
• 1 ½ tsp Coconut Oil optional, for smoother drizzle

Instructions

Dry Ingredients:

• In a medium-size mixing bowl, weigh out and whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
• Using a pastry blender, cut cold butter into the dry ingredients until pea-size crumbs form.

Wet Ingredients:

• In another mixing bowl, mix together sourdough discard, pumpkin puree, egg, heavy cream, and vanilla extract.

Combine, Cut, Chill, Bake:

• Line a baking tray with parchment paper and lightly oil.
• Add the wet ingredients to the dry ingredients and mix thoroughly until the scone dough comes together.
• Pour the dough out onto your floured counter and shape it into a round disk about 1 ½” in height.
• Using a floured knife, cut 6 to 8 triangles out of the circle.
• Place scones on the lined baking tray and put them in the fridge to chill for 20 minutes.
• Preheat oven to 425°F (220°C).
• After 20 minutes, remove the scones from the fridge. Mix together 1 egg with ½ tbsp of water and brush the scones with the egg wash.
• Bake on the middle rack for 20 minutes or until golden brown.

White Chocolate Drizzle:

• While the scones are cooling, melt the white chocolate chips (or chopped white chocolate) and coconut oil (if using) in a microwave-safe bowl in 20-second increments, stirring between each, until smooth.
• Once the scones have cooled slightly, use a spoon or a piping bag to drizzle the white chocolate over the top.

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