Sourdough Pumpkin Cinnamon Roll Scones
These tender scones blend the cozy flavors of pumpkin spice and cinnamon rolls into one delightful treat, featuring a buttery cinnamon-sugar swirl and sweet vanilla glaze.
Equipment
Ingredients
Dough
pumpkin puree (pureed)
120 g
all-purpose flour
250 g
granulated sugar
50 g
baking powder
8 g
baking soda
3 g
salt
3 g
unsalted butter (cold, cubed)
85 g
sourdough discard (room temperature)
120 g
milk
60 ml
Filling
unsalted butter (softened)
30 g
brown sugar
50 g
ground cinnamon
8 g
Glaze
powdered sugar
100 g
milk
30 ml
vanilla extract
5 ml
Instructions
Prepare workspace and preheat oven
Preheat oven to 200°C and line a baking sheet with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in butter
Add cold cubed butter to the dry ingredients and cut in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add wet ingredients
Stir in pumpkin puree, sourdough discard, and milk until just combined. The dough should be shaggy but hold together.
Prepare cinnamon filling
Mix softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
Roll out dough
Turn dough onto a floured surface and pat into a 20x30 cm rectangle about 1.5 cm thick.
Spread filling and shape
Spread cinnamon filling evenly over the dough, then roll tightly from the long side like a jelly roll.
Cut into scones
Cut the roll into 8 equal pieces and place cut-side up on the prepared baking sheet, spacing them 5 cm apart.
Bake scones
Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
Prepare glaze
While scones cool, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
Glaze and serve
Drizzle glaze over warm scones and serve immediately.
Original recipe
Storage
Store in airtight container. Glaze separately if freezing.
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