Sourdough Cinnamon Butter Pumpkin Scones Recipe
Last Updated on November 6, 2024 by TheFarmChicken
Soft and moist on the inside with all the necessary crunchiness on the outside! This Sourdough Cinnamon Butter Pumpkin Scones Recipe is perfect for a cool fall morning. The cinnamon butter is a special twist on these yummy scones. They are sprinkled with sugar and then drizzled with a maple icing when slightly cooled.
I love this recipe not so much for the flavor the pumpkin brings to the table but the texture! The pureed pumpkin leaves these scones so soft on the inside and yet them being baked at a high temperature leaves the outside full of crunchy spots that complement the soft insides wonderfully! Paired with the warm cinnamon this is a perfect fall treat! You can make these ahead for a quick breakfast!
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Ingredients for Sourdough Cinnamon Butter Pumpkin Scones Recipe
All-Purpose Flour
All-purpose flour is the better choice when choosing between all-purpose and bread flour for scones. You don’t want too much gluten formation in your flour, so you get a beautifully textured scone.
Baking Soda
Just a little bit of baking soda. It reacts so nicely to the buttermilk and gives the scones an extra soft crumb.
Baking Powder
The main leavening in this recipe.
Brown Sugar
Brown sugar is added to bring sweetness and flavor to the scone it also helps to get beautiful browning on the outside.
Salt
I just use regular iodized salt, but you could use kosher or sea salt if you would rather.
Unsalted Butter
This recipe uses unsalted butter. First you soften the butter and add a teaspoon of cinnamon. You mix well and then transfer to parchment paper, wrap the butter and freeze it. I like to do this the night before I plan to make the scones.
Once it is frozen solid you can take the butter and chop it with a chef’s knife and then return it to the freezer until you are ready to use it in the recipe.
Pure Vanilla Extract
I love the flavor vanilla extract brings to fall recipes. So good!
Cold Sourdough Discard
You want to use cold sourdough discard in this recipe. I just use it straight from the fridge.
If you don’t have a sourdough starter, be sure to check out Learning Sourdough with Agnes and my Dehydrated Sourdough Starter in my Farm Goods Store.
Egg
Just one egg. This adds to the richness and helps bind the dry ingredients together! You can use a cold or room temperature egg.
Buttermilk
This cuts some of the fat (not using as much cream) without compromising flavor or texture. You want the buttermilk to be cold too. If you don’t have any buttermilk, you could just substitute more cream in its place.
Heavy Whipping Cream
You want the heavy cream to be cold. Be sure to use it straight from the fridge. The cream is used in both the scones and the icing.
Pumpkin Puree
Pumpkin makes these scones so soft and adds a beautiful color and flavor to these scones. You can learn all about cooking your own pie pumpkin in the video below.
Pure Maple Syrup
Maple syrup is used in the icing.
Powdered Sugar
Powdered sugar is used in the icing as well as maple syrup and cream.
Granulated Sugar
Granulated sugar is just used for the optional sprinkle of sugar on top of the scone.
Cinnamon
The cinnamon is added to the butter before it is used and the scones.
How to Rewarm a Scone:
Scones are best the first day, but you will probably have leftovers and though not as fresh, they are still good! Here is how I like to rewarm mine:
- Preheat the oven to 400 degrees.
- Place leftover scones on a baking sheet.
- Rewarm in preheated oven for 5-7 minutes.
- Enjoy!
My Best Tips for Scones:
- Don’t Overmix
- Don’t Overbake
- COLD Ingredients
- A HOT Oven + COLD scones = Tender Scones & Fluffy Crumb
What Pumpkin Should I Use for These Sourdough Pumpkin Scones?
You have a couple of options as far as this goes. I usually have pumpkin from my garden so I will use real pumpkin puree that I have cooked up, but you can also use canned pumpkin if that is what you usually use for your fall baking!
More Sourdough Discard Recipes to Try:
Pin for Later:
Sourdough Cinnamon Butter Pumpkin Scones Recipe
Scone Ingredients:
- 2 ¾ cups (320g) all-purpose flour
- ½ cup (105g) brown sugar
- 2 tsp (10g) baking powder
- ½ tsp (0.5g) baking soda
- ½ tsp (3g) salt
- prepared unsalted cinnamon butter*, frozen
- ½ cup (120g) cold sourdough starter discard
- 1 egg
- 1 tsp (2g) pure vanilla extract
- ¼ cup (60g) heavy whipping cream
- ¼ cup (60g) buttermilk
- ½ cup (140g) pumpkin puree
- ¼ tsp cinnamon
*Cinnamon Butter Ingredients:
- 8T (120g) unsalted butter
- 1 tsp cinnamon
Maple Icing:
- ½ cup powdered sugar
- 2 T pure maple syrup
- 2 T heavy whipping cream
Instructions on Cinnamon Butter:
- Either the night before or a few hours before you want to make the scones take your softened butter and mix the cinnamon with it until well combined.
- Take the butter mixture and place the butter in the center of a piece of parchment paper and tightly roll it. Freeze this until completely frozen- overnight or 4-5 hours.
Instructions for Making the Pumpkin Scones:
- First, with a small cutting board and chef’s knife take and chop the frozen butter into small pieces. Then take and place back in the freezer while you prep the other ingredients. You want cold butter!
- NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! I think chopping the butter is an easier process.
- Next, in a large bowl combine the flour, brown sugar, baking soda, baking powder, salt and cinnamon. Mix well and then set flour mixture aside.
- In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, buttermilk, and pumpkin until they are well combined.
- Next you can take the chopped cinnamon butter from the freezer and toss it in the dry ingredients. You will want to work quickly at this point as you don’t want your ingredients to get too warm as you are mixing them up.
Mixing the wet and dry ingredients together:
- Add the wet ingredients to the dry ingredients and mix with a fork a few times before transferring to a clean work surface. Knead the dough a couple of times- you want it to be just coming together. You don’t want to overwork the dough!
- Next shape the scone dough into either 1 8-inch disc or 2 smaller ones depending on the size of scones you prefer.
- Take a bench scraper or sharp knife and cut the disc(s) into 8(16) equal pieces. Transfer to a parchment lined baking sheet and place in the freezer for 30 minutes. In the meantime, preheat the oven on the convection setting, if you have it, to 400 degrees.
- After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the top of the scones with some granulated sugar.
- Place the scones into the preheated oven and bake for 18-22 minutes until the scones have nice golden-brown spots. Leave the scones in for a couple of extra minutes if they still are not golden brown. You want them to have some golden spots because this is where that beautiful crunch comes from. Once they are finished baking, remove them promptly from the pan to a wire rack to cool.
Making the Icing:
- Using a whisk; in a small bowl combine the powdered sugar, maple syrup and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
- Once the delicious scones are mostly cooled, drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these pumpkin scones!
- Enjoy these scones with a cup of coffee or tea!
NOTE: Store leftover scones in an airtight container for 3-5 days.
You can freeze these scones, unglazed, in a freezer safe bag.
Makes: 8 Large or 16 Small Scones
Sourdough Cinnamon Butter Pumpkin Scones Recipe
Ingredients
Scone Ingredients:
- 2 ¾ cups (320g) all-purpose flour
- ½ cup (105g) brown sugar
- 2 tsp (10g) baking powder
- ½ tsp (0.5g) baking soda
- ½ tsp (3g) salt
- prepared unsalted cinnamon butter* frozen
- ½ cup (120g) cold sourdough starter discard
- 1 egg
- 1 tsp (2g) pure vanilla extract
- ¼ cup (60g) heavy whipping cream
- ¼ cup 60g buttermilk
- ½ cup (140g) pumpkin puree
- ¼ tsp cinnamon
*Cinnamon Butter Ingredients:
- 8 T (120g) unsalted butter
- 1 tsp cinnamon
Maple Icing:
- ½ cup powdered sugar
- 2 T pure maple syrup
- 2 T heavy whipping cream
Instructions
Instructions on Cinnamon Butter:
- Either the night before or a few hours before you want to make the scones take your softened butter and mix the cinnamon with it until well combined.
- Take the butter mixture and place the butter in the center of a piece of parchment paper and tightly roll it. Freeze this until completely frozen- overnight or 4-5 hours.
Instructions for Making the Pumpkin Scones:
- First, with a small cutting board and chef’s knife take and chop the frozen butter into small pieces. Then take and place back in the freezer while you prep the other ingredients. You want cold butter!
- NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! I think chopping the butter is an easier process.
- Next, in a large bowl combine the flour, brown sugar, baking soda, baking powder, salt and cinnamon. Mix well and then set flour mixture aside.
- In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, buttermilk, and pumpkin until they are well combined.
- Next you can take the chopped cinnamon butter from the freezer and toss it in the dry ingredients. You will want to work quickly at this point as you don’t want your ingredients to get too warm as you are mixing them up.
Mixing the wet and dry ingredients together:
- Add the wet ingredients to the dry ingredients and mix with a fork a few times before transferring to a clean work surface. Knead the dough a couple of times- you want it to be just coming together. You don’t want to overwork the dough!
- Next shape the scone dough into either 1 8-inch disc or 2 smaller ones depending on the size of scones you prefer.
- Take a bench scraper or sharp knife and cut the disc(s) into 8(16) equal pieces. Transfer to a parchment lined baking sheet and place in the freezer for 30 minutes. In the meantime, preheat the oven on the convection setting, if you have it, to 400 degrees.
- After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the top of the scones with some granulated sugar.
- Place the scones into the preheated oven and bake for 18-22 minutes until the scones have nice golden-brown spots. Leave the scones in for a couple of extra minutes if they still are not golden brown. You want them to have some golden spots because this is where that beautiful crunch comes from. Once they are finished baking, remove them promptly from the pan to a wire rack to cool.
Making the Icing:
- Using a whisk; in a small bowl combine the powdered sugar, maple syrup and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
- Once the delicious scones are mostly cooled, drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these pumpkin scones!
- Enjoy these scones with a cup of coffee or tea!
Notes
I was not such a fan of scones until I started making sourdough discard scones and now, I don’t look back! I love a slow morning during the fall season with a hot cup of coffee and a fun flavored scone. You can check out my Master Scone Recipe and I also have a Peaches ‘n Cream Scone that I love to make! Let me know below if you have any questions or comments about these sourdough discard pumpkin scones. Thank you for stopping by TheFarmChicken.
Happy Sourdough Baking,
Mariah Nienhuis
Being confident of this very thing, that he which hath begun a good work in you will perform it until the day of Jesus Christ:
Philippians 1:6
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