These sourdough pumpkin scones with chocolate chips are delicious, sweet, and full of fall flavors. Quickly mix them together for a fast treat, or you can choose to long ferment for more health benefits.
The tastes of fall are my absolute favorite. Warm flavors of cinnamon, clove, nutmeg, and maple are just a few of those favorites. It’s a new season to change up our food rotations. My kitchen goes in waves. You might call them trends. I get on kicks with different flavors, eat the same meals for a little while, and then a new season begins with new flavors. It’s a great time for inspiration in the kitchen.
I love creating new “pumpkin spice” versions of my favorite dishes. Like pumpkin spice lattes, pumpkin rolls, pumpkin cinnamon rolls, pumpkin cobbler, pumpkin ice cream… pretty much any dessert can have a spiced twist, in my opinion.
Scones are no different. For this recipe, I didn’t want to only add the classic fall spice; I had to get pumpkin purée in there, as well. Since I love adding pumpkin (or squash) whenever possible, I wanted to actually add pumpkin to these scones.
In our garden this year, we grew my favorite pumpkin, the jarrendale. Not only is it the most beautiful shade of sage green that looks picture-perfect sitting on your front porch, but it is also the perfect pumpkin to turn into purée.
The humble pumpkin can be made into just about anything, and I love to inspire people to be creative using this culinary delight in the kitchen.
- The key is to keep the scones very cold before baking so they don’t spread out. I put mine in the freezer for 5-10 minutes before baking. It also helps to use frozen butter, cold cream, and cold eggs. This also helps to make the scones more flaky.
- While these can be made long fermented, I found them to be less fluffy than the quick version. I would suggest refrigerating the dough after fermentation and mixing it together, but before rolling out. Another method is to mix the dough together following the quick version, then refrigerating the dough up to 3 days. This slow fermentation gives the dough enough time to ferment.
- You can use sourdough discard or sourdough starter for this recipe. Either will work.
- If you don’t have chocolate chips, no worries, just skip them. They add a sweet and chocolate flavor, but these scones can hold their own.
- For this recipe, canned pumpkin purée, homemade pumpkin puree, or even butternut squash purée may be used.
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Large mixing bowl
Pastry blender, food processor, or fork.
Measuring cups and spoons
How To Make Sourdough Pumpkin Scones:
The Quick Version
In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
Cut in butter using a fork or pastry blender. You can also use a food processor which makes this process super easy.
Add in chocolate chips to dry ingredients. This helps coat them in flour so they don’t just sink to the bottom.
Combine sourdough starter, cream, egg, and pumpkin purée in a separate bowl.
Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
Shape into a 12″ circle, and cut into 8 equal slices.
Bake at 400 degrees for 20 minutes until the edges start to turn golden.
Allow to cool for 10 minutes. Serve.
For long fermented version:
Though long fermentation is better for digestion, I must admit, these do not have the same light and flaky texture when long fermented. If you do still want to try it, there are two ways you can try this. The way outlined below is what I tried and yielded the best results for me.
After talking to a friend, she suggested you could make the dough outlined in the quick version above and then refrigerate for up to 3 days. The refrigeration slows down the fermentation process and she found that 3 days gave the right amount of fermentation for her family.
The night before:
Cut butter into flour using a fork, pastry blender, or food processor.
Add in cream, pumpkin purée, and sourdough starter. Stir until combined.
Cover with a tea towel and allow to ferment overnight.
Combine salt, pumpkin spice, sugar, and baking powder in a small bowl and mix together.
Sprinkle over dry ingredients. Add eggs and knead to combine.
Cut in chocolate chunks.
For best results, chill again before rolling out and cutting.
Shape into a 12″ circle, then cut into 8 equal slices.
Find More Farmhouse Sourdough Recipes:
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
- 2 1/2 cups flour
- 1 tbsp baking powder
- 1 tbsp pumpkin spice
- 1/2 tsp salt
- 1/2 cup sugar (sucanat or coconut sugar are my favorite options)
- 1 stick unsalted butter, frozen
- 1 cup semi sweet chocolate chunks
- Wet ingredients
- 1/2 cup sourdough starter
- 1/4 cup heavy cream
- 1 egg
- 1/2 cup canned pumpkin purée
- 1 tsp pure vanilla extract
- In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
- Cut in butter using a fork or pastry blender.
- Add in chocolate chips to dry ingredients.
- Combine sourdough starter, cream, egg, and pumpkin purée in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
- Shape into a 12″ circle, and cut into 8 equal slices.
- Bake 400 degrees for 20 minutes until the edges start to turn golden.
- Allow to cool for 10 minutes. Serve.
The key is to keep the scones very cold before baking so they don’t spread out. I put mine in the freezer for 5-10 minutes before baking. Also, it helps to use frozen butter, cold cream, and cold eggs. This also helps to make the scones more flaky.
Find directions to long ferment these scones in the blog post.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 333mgCarbohydrates: 64gFiber: 3gSugar: 25gProtein: 7g