Sourdough Pumpkin Cinnamon Roll Scones
Welcome back to another Scone Sunday! A few weeks ago, I shared a recipe for sourdough cinnamon roll scones, this time, I’ve taken it up a notch by adding pumpkin to the dough. I kept the cinnamon roll filling and included a hint of nutmeg to enhance those cozy fall flavors. With pumpkin as a wet ingredient, this dough doesn’t need any cream or milk—the sourdough discard, egg, and pumpkin bring it all together perfectly. To top it off, I’ve added a maple cream cheese glaze, which makes the ideal finishing touch. These scones can be baked right away, but they’re even better after chilling for a few hours or overnight. I love preparing the dough in the evening, cutting and arranging the scones on a baking sheet, and leaving them in the fridge overnight. That way, you can enjoy a warm, fresh scone with your morning coffee! Give these scones a try and let me know what you think!
