Sourdough Pumpkin Scones (with a maple glaze)

Sourdough pumpkin scones (with a maple glaze) are a delightful blend of warm, autumnal flavors and a unique texture that combines scones’ light fluffiness with sourdough’s slight chewiness. The maple glaze drizzled on top truly elevates these scones, adding the perfect finishing touch.

Their crumb is soft yet slightly dense, with the natural moisture of pumpkin adding a tender, almost velvety feel. These scones are a lovely addition to any fall spread, bringing comforting seasonal flavors to the table and making them ideal for cozy mornings or festive gatherings.

Why I love this sourdough pumpkin scones recipe

I’ve never been a huge fan of scones, but my husband loves them. For me to enjoy a scone, it needs something extra—added moisture and flavor are key. These pumpkin scones hit all the right notes. Here are just a few reasons why I’ve come to love them:

• Moist and flavorful – The pumpkin puree adds a rich, moist texture that keeps the scones from being dry, while the warm spices bring out all the comforting fall flavors.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones.

Tips for Success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For sourdough pumpkin scones to hold their shape, I recommend refrigerating them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make sourdough pumpkin scones

Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.

Ingredients

Dry ingredients:

• 250 grams (2 cups) of all-purpose flour
• 100 grams (1/2 cup) of light brown sugar
• 4 grams (1 teaspoon) of baking powder
• 2 grams (1/2 a teaspoon) of baking soda
• 2 teaspoons of pumpkin pie spice
• 1/4 teaspoon of salt
• 113 grams of unsalted butter (grated and cold)

Wet Ingredients:

• 120 grams of sourdough starter (cold)
• 120 grams of pumpkin puree
• 5 grams of vanilla extract
• 30 grams of heavy cream or buttermilk (plus more as needed)

Topping:

• 2 tablespoons heavy cream (for brushing)
• coarse sugar for topping (optional)

For the maple glaze:

• 1 cup of powdered sugar
• 2 tablespoons of maple syrup
• 1-2 tablespoons of milk for desired consistency

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, sugar, salt, pumpkin spice, baking powder, and baking soda.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

Make the wet mixture & combine

• In a separate bowl mix together the sourdough discard, pumpkin puree, heavy cream, and vanilla extract.

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay.

• If the dough does not come together add a splash of heavy cream to help. The dough should be stiff and slightly tacky. Note: Pumpkin purée consistency can vary, so you may need to add a touch more cream or flour to adjust.

• Help bring the mixture together by folding it into itself a few times.

Shape the sourdough pumpkin scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges. Tip: you can shape the sourdough scones in a pie/cake pan lined with parchment paper.

*Sourdough pumpkin scones can be shaped into 6 thicker wedges if desired.

• Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes to an hour. Sourdough pumpkin scones can be refrigerated overnight and baked in the AM if desired.

Brush and bake

• When ready to bake the sourdough pumpkin scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream and sprinkle some coarse sugar on top if desired and bake for 20-25 minutes or until a toothpick comes out clean.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

Make the glaze

• While the scones are baking make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined.

• Add 1-2 tablespoons of milk at a time to achieve the desired consistency.

• Allow the scones to cool before glazing them and enjoying!

• Sourdough pumpkin scones last for 3 days in an airtight container on the counter.

More pumpkin sourdough recipes

• Sourdough Donut Muffins (with pumpkin spice)
• Sourdough Pumpkin Cake (with cream cheese frosting!)
• Sourdough Pumpkin Bread
• Sourdough Pumpkin Cinnamon Rolls