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–+ servings
cooling rack full of scones and chocolate chips on the side
Molly LaFontaine of Plum Branch Home

Easy Sourdough Pumpkin Scones with Chocolate Chips

These easy sourdough pumpkin scones are just what you're looking for! They're fluffy, full of chocolate, and taste like pumpkin. You really can't go wrong with warm pumpkin scones and a cup of coffee.
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Prep Time 10 minutes
Cook Time 22 minutes
Freeze Time 10 minutes
Total Time 42 minutes
Servings: 8 scones
Step-By-Step Mode

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup pure cane sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup cold butter (or 8 Tbsp)(not margarine)
  • 1/2 cup sourdough starter fed or discard
  • 1/2 tsp pure vanilla extract
  • 1 egg
  • 1/2 cup chocolate chips
  • 1 cup pumpkin puree

Instructions

  1. Begin by combining flour, sugar, salt, and baking powder in a mixing bowl.
  2. Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form.
  3. Add chocolate chips and gently combine into the dry mixture.
  4. Add sourdough starter, vanilla, pumpkin puree and egg. Mix gently using a spoon then use your hands to completely incorporate the flour.
  5. Turn out the dough onto a lightly floured surface, knead dough gently for about 10-15 seconds until dough is combined.
  6. Shape dough into a 3/4-inch high, 8-inch diameter circle (doesn't have to be exact).
  7. Slice dough into 8 pieces like a pie, placing them 2 inches apart on parchment paper.
  8. Freeze for 10 minutes (or up to 3 months if you're making them ahead)
  9. Preheat the oven to 375°F, then transfer the parchment-lined scones to a room-temperature baking sheet.
  10. Bake for 22-24 minutes until the bottoms are golden brown (stick a toothpick or knife into scone, if item comes out clean they're done).

Notes

Please see blog post for all kinds of helpful tips and storage information.
 
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). 
 
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!
 
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