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Pumpkin Chai Sourdough Scones

Writer: Becca Thompson
Becca Thompson
Sep 19
2 min read

The autumn delight your taste buds need 🍂


Pumpkin and chai spice were basically made for each other, and these Pumpkin Chai Sourdough Scones are the proof.


Buttery and tender with that classic sourdough crumb, they're loaded with real pumpkin and a blend of warm spices—cinnamon, ginger, cardamom, clove—that make your kitchen smell like the best parts of fall.


One bite in and you'll want to make a double batch!



Do I need active starter?


One of my favorite things about this recipe is that it gives leftover sourdough discard a delicious purpose!


Instead of tossing it out, you can turn it into bakery-style scones with crisp golden edges, soft flaky layers, and a sweet lemon glaze that ties everything together.


Whether you're enjoying them with your morning coffee, serving them at brunch, or bringing them to a summer gathering, they're guaranteed to disappear quickly.



PUMPKIN CHAI SOURDOUGH SCONES


Scone Ingredients:

  • 2 cups (260g) unbleached, all-purpose flour

  • 1 TB. (9g) baking powder

  • 1/2 tsp. pink Himalayan salt

  • 1/2 cup. (100g) organic cane sugar

  • 1 1/2 tsp. chai spice blend (see my signature blend below!)

  • 1/2 cup frozen butter (cubed or shredded)

  • 2/3 cup (160g) sourdough discard or active starter

  • 1/4 cup (30g) whole milk

  • 1 tsp. vanilla extract

  • 1/2 cup (90g) pumpkin purée


Glaze Ingredients (optional):

  • 2 TB. whole milk

  • 1 cup powdered sugar

  • Dash of chai spice


Instructions:

  1. Preheat oven to 400ºF.

  2. Combine the flour, baking powder, salt, sugar, and chai spice in a medium sized bowl.

  3. Shred or cube the frozen butter (the smaller the pieces, the flakier the scone) and add to the dry mixture. Gently mix with your hands until the butter resembles pea-sized crumbs.

  4. In a separate bowl, combine the sourdough discard, milk, vanilla extract, and pumpkin purée. Mix with a spoon or spatula until smooth. Add to dry mixture and gently combine with hands until the dough starts to come together (note: be GENTLE! the more your mix, the less flaky the scone will be).

  5. Form the scone dough into a plate-sized disc (approx. 8" in diameter and 1.5" thick) and pat together with your hands. (OPTIONAL: I like to wrap the disc of scone dough in plastic wrap and freeze at least overnight— to bake, I take it out while my oven preheats so it’s easier to cut into pie pieces before baking.)

  6. Cut into 8 pie pieces and space apart on a cooking sheet (parchment paper preferred). Brush whole milk on each scone before baking for a crispy shine.

  7. Bake @ 400°F for 18-22 min or until the edges are slightly golden.

  8. While the scones are baking, whisk together the glaze.

  9. Let scones cool before drizzling the glaze over each scone.


Enjoy!


MY SIGNATURE CHAI SPICE BLEND:

  • ½ tsp cinnamon

  • ¼ tsp ginger

  • ¼ tsp cardamom

  • ⅛ tsp cloves

  • ⅛ tsp nutmeg

  • Pinch of black pepper

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