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!

SOURDOUGH PUMPKIN CINNAMON ROLL SCONES

PREP TIME: 20 minutes COOK TIME: 20 minutes TOTAL TIME: 40 minutes YIELD: 8 scones

INGREDIENTS

Scones

• 2 cups all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• ½ cup butter, grated
• ½ cup sourdough discard
• ½ cup pumpkin purée
• 1 egg

Cinnamon Roll Filling

• 2 tablespoons butter, softened
• 3 tablespoons brown sugar
• 1 tablespoon cinnamon
• ¼ teaspoon nutmeg

Cream Cheese Glaze

• 2 ounces cream cheese, softened
• 2 tablespoons maple syrup
• 2 tablespoons milk
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a small bowl, mix together all of the cinnamon roll filling ingredients. Set aside.
2. In a large bowl, combine the flour, brown sugar, and baking powder.
3. Add the grated butter and gently stir it into the dry ingredients using a rubber spatula.
4. In a medium bowl, whisk together the sourdough discard, pumpkin purée, and egg.
5. Pour the wet ingredients into the dry ingredients and gently fold together. When the dough becomes difficult to mix, turn it out onto the counter and gently bring it together by hand until just combined.
6. Roll the dough into a rectangle about ¼-inch thick, approximately 16 inches long and 4–5 inches wide.
7. Spread the cinnamon filling evenly over the dough. Roll it up tightly from one of the long sides, then cut into 8 wedges. Place on a parchment-lined baking sheet.
8. For best results, chill the scones in the refrigerator for a few hours or up to overnight.
9. When ready to bake, preheat the oven to 400°F and bake for 20 minutes.
10. While the scones bake, make the glaze. In a small saucepan over low heat, whisk together the cream cheese, milk, and maple syrup until smooth. Remove from heat and stir in the vanilla.
11. Drizzle the glaze over warm scones and enjoy.