These Sourdough Pumpkin Cinnamon Roll Scones are the ultimate fall mashup, a cozy hybrid of my cinnamon roll scones and pumpkin scones. They’re soft, flaky, warmly spiced, swirled with cinnamon sugar, and finished with a sweet maple glaze for a treat that feels like pure fall magic in every bite.
Why you’ll love this recipe
- The ultimate fall mashup – A delicious hybrid of pumpkin scones and cinnamon roll scones.
- Soft and flaky – Tender on the inside with those classic buttery scone layers.
- Packed with fall flavor – Pumpkin, warm spices, and a sweet cinnamon swirl in every bite.
- Uses sourdough discard – A cozy and delicious way to put extra discard to good use.
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For pumpkin cinnamon roll sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes to an hour before baking.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
How to make sourdough pumpkin cinnamon roll scones: step-by-step
Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Ingredients
Dry ingredients:
- 250 grams (2 cups) of all-purpose flour
- 60 grams (1/4 cup + 1 tablespoon) of light brown sugar
- 4 grams (1 teaspoon) of baking powder
- 2 grams (1/2 a teaspoon) of baking soda
- 2 teaspoons of pumpkin pie spice
- 1/4 teaspoon of salt
- 113 grams (1/2 cup) of unsalted butter (grated and cold)
Wet Ingredients:
- 120 grams (1/2 cup) of sourdough starter (cold)
- 120 grams (1/2 cup) of pumpkin puree
- 5 grams (1 teaspoon) of vanilla extract
- 20 grams of heavy cream or buttermilk (plus more as needed)
Cinnamon sugar filling:
- 25 grams (2 tablespoons) unsalted butter (softened)
- 50 grams (1/4 cup) light brown sugar
- 8 grams (1 tablespoon) all-purpose flour
- 2 teaspoons ground cinnamon (about 5 grams)
- pinch of salt
Topping:
- 2 tablespoons heavy cream (for brushing)
- coarse sugar for topping (optional)
For the maple glaze:
- 1 cup of powdered sugar
- 2 tablespoons of maple syrup
- 1-2 teaspoons of milk for desired consistency
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking Sheet
- Parchment paper
Instructions
- *Place the butter in the freezer for 20-30 minutes before mixing the dough.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
Make the wet mixture & combine
- In a separate bowl mix together the sourdough discard, pumpkin puree, heavy cream, and vanilla extract.
- Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay.
- If the dough does not come together add a splash of heavy cream to help. The dough should be stiff and slightly tacky. Note: Pumpkin purée consistency can vary, so you may need to add a touch more cream or flour to adjust.
How to shape sourdough pumpkin cinnamon roll scones
- First mix together the brown sugar, flour, cinnamon, and salt in one bowl and ensure your butter is softened.
- Divide the dough into two equal portions and pat each piece into a 7-8 inch circle.
- Spread the butter over one of the dough circles and then evenly sprinkle the cinnamon sugar mixture over top. Gently pressing it in to stay in place (it will seem like a lot, but this is what creates a perfect scone to cinnamon sugar ratio).
- Place the second dough circle on top and gently press the edges together.
- Chill the dough in the freezer for 10-15 minutes before making the cuts.
- After the dough has firmed up a bit, using a bench scraper or sharp knife cut the dough into 8 even wedges.
- Place the wedges in the freezer for 20-30 minutes before baking.
Brush & Bake the sourdough pumpkin cinnamon roll scones
- Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-23 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
- Allow the scones to cool for 15-20 minutes before adding the glaze.
- Make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined.
- Add 1-2 teaspoons of milk at a time to achieve the desired consistency. Drizzle over the cooled scones and enjoy!
Storage
- Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Enjoy them at room temperature or warm them in the microwave for 10–15 seconds before serving.
- Freeze the baked scones in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then warm slightly before serving. If desired, you can freeze them unglazed and add the vanilla glaze after thawing for the freshest flavor.
More sourdough scone recipes
- Sourdough Discard Cinnamon Roll Scones
- Sourdough Pumpkin Scones (with a maple glaze)
- Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
- Cinnamon Pecan Sourdough Scones
Sourdough Pumpkin Cinnamon Roll Scones (easy discard recipe)
These sourdough pumpkin cinnamon roll scones are soft, flaky, filled with warm pumpkin spice and a sweet cinnamon swirl, then finished with a simple glaze.
Servings:
8
scones
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 60 grams (1/4 cup +1 tablespoon) light brown sugar
- 4 grams (1 teaspoon) baking powder
- 2 grams (1/2 teaspoon) baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 113 grams (1/2 cup) unsalted butter (cold & grated)
Wet Ingredients
- 120 grams (1/2 cup) sourdough discard (cold)
- 120 grams (1/2 cup) pumpkin puree
- 5 grams (1 teaspoon) vanilla extract
- 20 grams heavy cream or buttermilk (plus more as needed)
Cinnamon sugar filling
- 25 grams (2 tablespoons) unsalted butter (softened)
- 50 grams (1/4 cup) light brown sugar
- 8 grams (1 tablespoon) all-purpose flour
- 2 teaspoons ground cinnamon
- pinch of salt
Maple glaze
- 120 grams (1 cup) powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk (for desired consistency )
Instructions
-
*Place the butter in the freezer for 20-30 minutes before mixing the dough.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
Make the wet mixture & combine
-
In a separate bowl mix together the sourdough discard, pumpkin puree, heavy cream, and vanilla extract.
-
Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay.
-
If the dough does not come together add a splash of heavy cream to help. The dough should be stiff and slightly tacky. Note: Pumpkin purée consistency can vary, so you may need to add a touch more cream or flour to adjust.
How to shape sourdough pumpkin cinnamon roll scones
-
First mix together the brown sugar, flour, cinnamon, and salt in one bowl and ensure your butter is softened.
-
Divide the dough into two equal portions and pat each piece into a 7-8 inch circle.
-
Spread the butter over one of the dough circles and then evenly sprinkle the cinnamon sugar mixture over top. Gently pressing it in to stay in place (it will seem like a lot, but this is what creates a perfect scone to cinnamon sugar ratio).
-
Place the second dough circle on top and gently press the edges together.
-
Chill the dough in the freezer for 10-15 minutes before making the cuts.
-
After the dough has firmed up a bit, using a bench scraper or sharp knife cut the dough into 8 even wedges.
-
Place the wedges in the freezer for 20-30 minutes before baking.
Brush & Bake the sourdough pumpkin cinnamon roll scones
-
Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-23 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
-
Allow the scones to cool for 15-20 minutes before adding the glaze.
-
Make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined.
-
Add 1-2 teaspoons of milk at a time to achieve the desired consistency. Drizzle over the cooled scones and enjoy!
Storage
-
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Enjoy them at room temperature or warm them in the microwave for 10–15 seconds before serving.
-
Freeze the baked scones in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then warm slightly before serving. If desired, you can freeze them unglazed and add the vanilla glaze after thawing for the freshest flavor.
Notes
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
Comments