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!
Servings: 8 scones
Equipment
- Mixing bowl
- Food scale/measuring spoons
- silicone spatula
- Cheese grater
- Baking sheet
- Parchment paper
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
- 120 grams (1/2 cup) sourdough discard fed or unfed & cold
- 113 grams unsalted butter cold and grated
- 60 grams buttermilk milk or heavy cream works too
- 100 grams pumpkin puree
- 5 grams (1 tsp) vanilla extract
- 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 tablepsoons milk for desired consistency
Instructions
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
- Mix the sourdough discard, pumpkin puree, buttermilk (or milk/cream), and vanilla extract in a separate bowl.
- 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. The dough should be stiff and slightly tacky.
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 refrigerator for at least 1 hour. Sourdough pumpkin scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake & make the maple glaze
- 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 15-17 minutes or until a toothpick comes out clean.
- 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 for 10-15 minutes before glazing and enjoy them!
- Sourdough pumpkin scones last for 3 days in an airtight container on the counter.
Notes
Baker’s schedule: mix the dough and refrigerate for a minimum of 1 hour or mix the dough, shape, and refrigerate overnight to bake for the following morning.
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor.
