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–+ servings
A sourdough scone on a small white plate.
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4.61 from 58 votes

The Best Sourdough Pumpkin Scones with Discard

These sourdough pumpkin scones with chocolate chips are delicious, sweet, and full of flavor. Quickly mix them together for a fast treat, or you can choose to long ferment them for more health benefits. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sourdough
Cuisine: American
Keyword: pumpkin sourdough scones, sourdough pumpkin scones
Servings: 8 Scones
Author: Lisa Bass

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup unsalted butter frozen
  • 1 cup semi sweet chocolate chips
  • 1/2 cup sourdough starter discard or active sourdough starter will both work
  • 1/4 cup heavy cream I used 35% heavy cream
  • 1 large egg
  • 1/2 cup unsweetened pumpkin purée
  • 1 teaspoon pure vanilla extract

Instructions

  • In a large bowl, mix together flour, baking powder, pumpkin spice, salt, and sugar.
  • Cut in cold butter using a fork or pastry cutter. 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 sink to the bottom.
  • Combine sourdough starter, cream, egg, pumpkin purée and vanilla in a separate bowl.
  • Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.
  • Place the dough on a lightly floured surface and shape into a 8-9″ circle, and cut into 8 equal slices using a bench scraper or knife.
  • Bake 400 degrees for 20-25 minutes until the edges start to turn golden brown.
  • Allow to cool for 10 minutes. Serve.

Notes

  • 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 cold ingredients. Frozen butter, cold cream, and cold eggs rather than room temperature ingredients, help to create more flaky scones.
  • You can use sourdough discard or active 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.
  • Find directions to long ferment these scones in the blog post.

Nutrition

Serving: 1g | Calories: 480kcal | Carbohydrates: 60g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 320mg | Potassium: 225mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2891IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 4mg