Sourdough Pumpkin Cinnamon Roll Scones
These Sourdough Pumpkin Cinnamon Roll Scones combine the best of both worlds with soft, buttery, and flaky sourdough pumpkin scone dough rolled with a sweet cinnamon sugar filling. Topped with a luscious maple vanilla bean glaze, these scones are the perfect fall treat for breakfast or dessert.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice or cinnamon
Salt
Salted butter
Pumpkin puree
Sourdough discrd
Greek yogurt
Granulated sugar
Egg
Vanilla bean paste or extract
Heavy cream or milk
Turbinado sugar
Powdered sugar
Maple syrup
Why You’ll Love Sourdough Pumpkin Cinnamon Roll Scones:
Unique Sourdough Flavor: The sourdough discard in the scone dough adds a subtle tang that perfectly complements the sweetness of the cinnamon sugar filling and the pumpkin.
Soft, Flaky, and Buttery Texture: These scones have a perfectly tender crumb that’s soft on the inside and buttery, flaky on the outside, offering a melt-in-your-mouth experience with every bite.
Delicious Cinnamon Roll Twist: Combining the flavors of a cinnamon roll with the texture of a scone, these treats deliver the best of both worlds in a unique and delicious form.
Perfect Fall Flavor: Made with pumpkin puree and warm cinnamon sugar, these scones capture all the cozy flavors of fall, making them an ideal treat for the season.
Sweet and Spiced Glaze: The maple vanilla bean glaze adds a luscious, sweet finish with just the right hint of vanilla and maple, elevating these scones to the next level of indulgence.
Great Use for Sourdough Discard: If you’re a sourdough baker, this recipe is a great way to use up extra sourdough discard, turning it into a delicious and comforting treat.
Versatile for Breakfast or Dessert: These scones are perfect for a cozy breakfast, a mid-day snack, or even as a dessert, paired with a hot cup of coffee or tea.
Easy to Make Ahead: These scones can be made ahead and stored in the refrigerator or freezer, making them a convenient option when you want to enjoy a fresh homemade treat anytime.
Crowd-Pleasing Treat: With their soft, flaky texture, sweet filling, and rich glaze, these scones are sure to be a hit with family and friends, perfect for holiday gatherings or weekend brunches.
Simple Yet Impressive: Despite their fancy appearance and flavor, these scones are simple to make, making them an easy but impressive baked good for any occasion.
Tips for Making Sourdough Pumpkin Cinnamon Roll Scones:
Use Cold Butter for Flaky Texture: To achieve a flaky, tender scone dough, ensure that your butter is very cold when you incorporate it into the flour. You can even freeze the butter for a few minutes and grate it into the dough for easy mixing.
Don’t Overwork the Dough: Handle the dough as little as possible to prevent it from becoming tough. Over-mixing can develop the gluten too much, resulting in a dense texture instead of a soft, flaky scone.
Use Sourdough Discard for Added Flavor: Incorporating sourdough discard adds a subtle tangy flavor to the dough, enhancing the overall flavor of the scones. Make sure the discard is fresh for the best results.
Pumpkin Puree Adds Moisture: Be sure to use pure pumpkin puree for the dough, which helps keep the scones soft and moist without being too dense. Avoid pumpkin pie filling, which has added sugar and spices.
Roll the Dough Tightly for Defined Swirls: When adding the cinnamon sugar filling, roll the dough tightly to create well-defined cinnamon swirls in each scone. This also helps prevent the filling from spilling out during baking.
Use a Bench Scraper for Easy Shaping: A bench scraper can help you roll and cut the dough cleanly, ensuring the scones maintain their shape when baking.
Don’t Over-Bake: Keep an eye on the scones while they bake. Bake until they are golden brown and set, but avoid over-baking to keep the centers soft and tender.
Let the Scones Cool Slightly Before Glazing: Allow the scones to cool for a few minutes before adding the maple vanilla bean glaze. This helps the glaze set without melting completely off the scones.
Use High-Quality Maple Syrup and Vanilla: For the glaze, using pure maple syrup and fresh vanilla bean (or high-quality vanilla extract) will elevate the flavor, adding a rich, sweet finish to the scones.
Make Ahead for Easy Breakfasts: These scones can be shaped and frozen before baking. Simply freeze the unbaked scones on a baking sheet, then transfer them to a freezer-safe container. Bake straight from the freezer, adding a few extra minutes to the baking time.
Drizzle the Glaze Generously: For maximum flavor, be generous with the maple vanilla bean glaze. It adds a sweet, flavorful finish that complements the cinnamon sugar filling and pumpkin dough perfectly.
How to Store Sourdough Pumpkin Cinnamon Roll Scones:
Room Temperature (Up to 2 Days): Store baked scones in an airtight container at room temperature for up to 2 days. Make sure they have fully cooled before storing to maintain their flaky texture.
Refrigeration (Up to 5 Days): For longer storage, refrigerate the scones in an airtight container for up to 5 days. Reheat them slightly before serving to restore their soft and buttery texture.
Freezing Unbaked Scones (Up to 3 Months): You can freeze unbaked scones for later use. After shaping and filling them, place the scones on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
Freezing Baked Scones (Up to 2 Months): To freeze baked scones, let them cool completely, then wrap each one individually in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and reheat in a 300°F (150°C) oven for 5-10 minutes before serving.
Storing the Glaze Separately: If you’re planning to freeze the scones, it’s best to store the maple vanilla bean glaze separately. You can make the glaze ahead and refrigerate it for up to 1 week. Reheat the glaze slightly before drizzling over the scones when serving.
Reheating Scones: To reheat the scones, warm them in a 300°F (150°C) oven for 5-10 minutes or microwave them for 15-20 seconds. This helps restore their flaky texture and enhances the flavor of the cinnamon sugar filling.
Layer with Parchment Paper: If storing scones in layers, place parchment paper between them to prevent sticking and maintain their shape and texture.
Avoid Storing with Glaze at Room Temperature: If you plan to store the scones at room temperature, avoid adding the glaze until you’re ready to serve. The glaze can cause the scones to become soggy over time.
Best Served Fresh: While these scones can be stored, they are best enjoyed fresh. If possible, bake and serve them the same day for the softest, flakiest texture.
Refreshing Stale Scones: If the scones become a bit stale, you can brush them with a little melted butter and reheat them to refresh their flavor and texture.
FAQs:
Q: Can I use store-bought pumpkin puree for this recipe?
A: Yes, store-bought pumpkin puree works perfectly. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that will affect the flavor and texture of the scones.
Q: How do I incorporate sourdough discard into the dough?
A: Simply mix the sourdough discard with the wet ingredients (like pumpkin puree, milk, and egg) before adding the dry ingredients. This gives the scones a subtle tangy flavor and is a great way to use leftover sourdough discard.
Q: Can I make these scones ahead of time?
A: Yes! You can prepare and shape the scones, then refrigerate them overnight or freeze them for up to 3 months. Bake directly from frozen, adding a few minutes to the baking time.
Q: What’s the best way to ensure the scones are flaky?
A: Use cold butter when making the dough and avoid overworking it. Chilling the shaped scones in the refrigerator before baking also helps maintain their flaky texture.
Q: How should I store leftover scones?
A: Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, freeze them for up to 2 months and reheat before serving.
Q: How do I make the maple vanilla bean glaze?
A: To make the glaze, combine powdered sugar, pure maple syrup, vanilla bean paste (or extract), and a little milk. Whisk until smooth, then drizzle over the warm scones for a sweet and flavorful finish.
Q: Can I make the glaze ahead of time?
A: Yes! You can make the glaze ahead and store it in the refrigerator for up to a week. Reheat it slightly before drizzling over the scones for the best consistency.
Q: Can I freeze the scones after they’ve been baked?
A: Yes, you can freeze the baked scones for up to 2 months. Allow them to cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag. Thaw and reheat before serving.
Q: Can I substitute the cinnamon sugar filling with something else?
A: Yes, you can get creative with the filling! Try using a chocolate or nut filling for a different flavor. You could also add chopped nuts or dried fruit to the cinnamon sugar for extra texture and taste.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough pumpkin cinnamon roll scones. Happy baking!
