Sourdough Pumpkin Scones (with a maple glaze!)
These sourdough pumpkin scones are the perfect blend of fall flavors topped with a maple glaze. Soft, tender, and lightly spiced, they will easily become a seasonal favorite!
Equipment
- Mixing bowl
- Food scale/measuring spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams (2 cups) all-purpose flour
- 100 grams (1/2 cup) light brown sugar
- 4 grams (1 tsp) baking powder
- 2 grams (1/2 tsp) baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 113 grams unsalted butter (frozen and grated)
Wet Ingredients
- 120 grams (1/2 cup) sourdough discard (fed or unfed & cold)
- 120 grams (1/2 cup) pumpkin puree
- 5 grams (1 tsp) vanilla extract
- 20 grams heavy cream or buttermilk (plus more as needed)
For the topping
- 2 tablespoons heavy cream for brushing
- coarse sugar for topping (optional)
For the Maple Glaze
- 1 cup powdered sugar (sifted)
- 2 tablespoons maple syrup
- 1-2 teaspoons milk (for desired consistency )
Instructions
Make the dry mixture
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*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough
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Line a baking sheet with parchment paper.
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In a large mixing bowl combine the flour, sugar, salt, pumpkin spice, baking powder, and baking soda.
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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
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Mix the sourdough discard, pumpkin puree, vanilla extract, and heavy cream in a separate bowl.
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Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to over-mix here, some dry flour bits are okay.
If the dough does not come together add a splash more of heavy cream to help. Help bring the mixture together by folding it into itself a few times. 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
Shape the sourdough pumpkin scones
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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.
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Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes to 1 hour. Sourdough pumpkin scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake & make the maple glaze
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When ready to bake the sourdough pumpkin scones preheat the oven to 400 degrees F.
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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.
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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.
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Add 1-2 teaspoons of milk at a time to achieve the desired consistency.
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Allow the scones to cool for 10-15 minutes before glazing and enjoy them!
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Sourdough pumpkin scones last for 3 days in an airtight container on the counter.
Notes
Baker’s schedule: mix the scone dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Tips for Success
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- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
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- 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.
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- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
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- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor.
