Sourdough Pumpkin Scones with Chocolate Chips

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You’ll love Sourdough Pumpkin Scones with Chocolate Chips! These soft, slightly sweet scones are made with discard and are the perfect treat for cozy mornings.

There’s something incredibly grounding about baking from scratch. As someone who learned the ropes through sourdough, I can honestly say that once you find your rhythm, it stops feeling complicated and starts to feel like second nature.

What once seemed intimidating—measuring, mixing, folding, fermenting—now feels almost meditative. This rhythm, formed in the early mornings or peaceful afternoons, brings so much more than food to the table—it brings joy, intention, and comfort.

sourdough pumpkin scones on a parchemtn lined pan

These Sourdough Pumpkin Scones with Chocolate Chips are one of those beautiful “from-scratch” bakes that feel indulgent, but are simple to pull together, especially if sourdough is already part of your kitchen rhythm. Made with sourdough discard, real pumpkin puree, and a handful of chocolate chips, they’re the perfect cozy companion to a hot cup of coffee on a crisp morning.

Whether you’re baking for your kids on a chilly Saturday or preparing the perfect fall treat to share with friends over brunch, these scones will become a seasonal favorite.

Why You’ll Love This Recipe

Use for sourdough discard: No waste! This recipe puts that discard to delicious use.
Perfect fall flavor: Pumpkin + spice + chocolate = cozy perfection.
Simple to make: No fancy tools, no complicated steps. Once you try it, you’ll see just how easy scratch baking can be.
Freezer friendly: Make a double batch and freeze some for later!

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3 bowls with ingredients for sourdough pumpkin chocolate chip scones

Key Ingredients That Make These Scones Shine

Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling. It adds both flavor and moisture.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves. If you’re feeling fancy, you can even make your own.
Cold Butter: This is key to the scone texture. Cold butter creates steam pockets as it bakes, which leads to those signature flaky layers.
Sourdough Discard: Adds depth and light tang. Use discard that hasn’t been sitting too long—ideally within a day or two.
Chocolate Chips: Milk chocolate chips pair beautifully with pumpkin and spice, but you can use semi-sweet or even dark if you prefer.

You can find a full list of ingredients in the recipe card located at the bottom of this post.

Why Use Sourdough Discard in Scones?

If you’ve been baking with sourdough, you know all about the daily ritual of feeding your starter—and the inevitable discard. While it may feel like a waste to toss it, the good news is, sourdough discard is a baking treasure. It adds subtle tang, extra moisture, and tenderness to baked goods like scones, muffins, and even pancakes.

In these scones, the discard works quietly in the background, amplifying the flavor without being overwhelming. It contributes to the soft, slightly chewy texture and gives the pumpkin spice a deeper, more interesting flavor profile. Plus, using discard in quick bakes (those that don’t rely on a rise) is a great way to keep your sourdough routine sustainable.

How to Make Sourdough Pumpkin Scones with Chocolate Chips

Let’s walk through the process step-by-step of these delicious scones so you can get a feel for just how approachable these are.

Start With the Dry Ingredients—In a large mixing bowl, combine your dry ingredients. Give everything a good stir so the spices and leavening are evenly distributed throughout the flour.

Grate and Blend in the Cold Butter—Grab a cold stick of butter and use a cheese grater to shred it directly into the flour mixture. This is my favorite trick—grated butter distributes evenly and helps the dough stay cold.

Once grated, use a pastry blender or your fingertips to incorporate the butter into the flour until it looks like coarse crumbs. You want little pebble-sized pieces of butter throughout the mix. These will melt in the oven and give your scones those delicious flaky layers.

Add the Chocolate Chips—Next, fold in 1 cup of chocolate chips to the scone dough. This is where the magic happens—those little pockets of melted chocolate in every bite!

Mix the Wet Ingredients Separately—In a separate small bowl, whisk together sourdough discard, egg, vanilla extract, pumpkin purée

Mix until well combined. The pumpkin gives the mixture a lovely golden hue and the sourdough discard makes it slightly creamy.

bowl filled with sourdough pumpkin chocolate chip scones

Bring the Dough Together—Now pour the wet mixture into the dry ingredients. At this stage, the dough will seem dry and crumbly—and that’s okay! This is where you get your hands in and gently knead the dough. Knead for about 3–4 minutes right in the bowl or on a lightly floured surface. Resist the urge to add extra liquid—it will come together, I promise. You’re looking for a firm dough that holds together but isn’t sticky.

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Shape and Slice—Once your dough has come together, pat or roll it into a 10-inch round disc. Using a bench scraper or a pizza cutter, slice it into 8 equal wedges—like a pizza.

unbaked pumpkin chocolate chip scones on a sheet of parchment

Transfer the wedges to a parchment-lined prepared baking sheet, leaving space between each scone.

Chill Before Baking—This step makes a big difference! Pop the baking sheet into the freezer for 15 minutes while your oven preheats to 400°F.

Chilling the scones helps them hold their shape and gives the butter a chance to firm back up, which leads to the best rise and flakiest texture once baked.

Bake and Enjoy—Just before baking, brush the tops of the top of the scones with a little heavy cream. This gives them that beautiful golden brown finish.

Bake for 20–25 minutes or until they’re puffed and golden around the edges. Let them cool slightly before digging in—but don’t wait too long. Scones are best warm, especially when the chocolate is still melty.

Helpful Tools

Here are a few tools that make scone baking easier (and more fun!):

Bench Scraper: Ideal for shaping and slicing the dough cleanly.
Pastry Cutter or Blender: Helps cut cold butter into flour without warming it up.
Pizza Cutter: Great for slicing scones quickly and evenly.
Parchment Paper: Prevents sticking and makes cleanup easy.
Cooling Wire Rack: Allows air to circulate and keeps the bottoms from getting soggy.

Baking Tips for Success

Use cold ingredients: Especially the butter. It makes all the difference in texture.
Don’t overwork the dough: Just knead enough to bring it together.
Freeze before baking: A short chill helps create crisp edges and soft, fluffy centers.
Eat within a day or two: Scones are best fresh, but can be reheated in the oven or toaster oven.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes! If your starter is active and bubbly, it’ll work fine in this recipe, though the flavor might be slightly less tangy.

Can I use whole wheat flour?

You can sub up your all-purpose flour with half the flour for whole wheat if you’d like a nuttier flavor and a bit more density. Just watch the moisture—whole wheat absorbs more liquid.

Can I freeze these scones?

Absolutely! Freeze unbaked scones on a tray until solid, then transfer to a bag. Bake the frozen scones straight from the freezer, adding a couple of extra minutes to the bake time. This is a great make-ahead option!

Do I have to use chocolate chips?

Nope! Feel free to swap them for chopped nuts, dried cranberries, or even a drizzle of maple glaze after baking.

scones aranged in a circle on parchment paper

Final Thoughts

If you’re just stepping into the world of baking from scratch—or if you’ve been here a while—this recipe is a wonderful reminder that homemade doesn’t have to mean hard. Sourdough taught me that baking is less about perfection and more about rhythm. These Sourdough Pumpkin Scones with Chocolate Chips capture that spirit perfectly: warm, homey, seasonal, and beautifully simple.

More Pumpkin Recipes to Try

If you love these scones, you might also enjoy:

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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!