1. *Place the butter in the freezer for 20-30 minutes before mixing the dough.

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.

Make the wet mixture & combine

1. In a separate bowl mix together the sourdough discard, pumpkin puree, heavy cream, and vanilla extract.
2. 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.
3. 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.

How to shape sourdough pumpkin cinnamon roll scones

1. First mix together the brown sugar, flour, cinnamon, and salt in one bowl and ensure your butter is softened.
2. Divide the dough into two equal portions and pat each piece into a 7-8 inch circle.
3. Spread the butter over one of the dough circles and then evenly sprinkle the cinnamon sugar mixture over top. Gently pressing it in to stay in place (it will seem like a lot, but this is what creates a perfect scone to cinnamon sugar ratio).
4. Place the second dough circle on top and gently press the edges together.
5. Chill the dough in the freezer for 10-15 minutes before making the cuts.

6. After the dough has firmed up a bit, using a bench scraper or sharp knife cut the dough into 8 even wedges.

   Baking tip: If you have trouble with your scones spreading or losing their shape while baking, try baking them in a 9-inch pie dish! Simply cut the dough into wedges as directed, then leave them nestled together in the dish to bake. Keep in mind that they may need a few extra minutes in the oven to bake through completely.

7. Place the wedges in the freezer for 20-30 minutes before baking. This step is very important to ensure the scones hold their shape!

Brush & Bake the sourdough pumpkin cinnamon roll scones

1. Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-23 minutes or until the edges start to brown.

   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.

2. Allow the scones to cool for 15-20 minutes before adding the glaze.
3. Make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined.
4. Add 1-2 teaspoons of milk at a time to achieve the desired consistency. Drizzle over the cooled scones and enjoy!

Storage

1. Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Enjoy them at room temperature or warm them in the microwave for 10–15 seconds before serving.
2. Freeze the baked scones in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then warm slightly before serving. If desired, you can freeze them unglazed and add the maple glaze after thawing for the freshest flavor.