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sourdough pumpkin scones
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5 from 3 votes

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!
Prep Time20 minutes
Cook Time25 minutes
Resting Time1 hour
Total Time1 hour 45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, French, Italian
Keyword: sourdough pumpkin scones
Servings: 8 scones

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
  • 30 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 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, vanilla extract, and heavy cream in a separate bowl.
  • 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

  • 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 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 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.
  • 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 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

    • 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.
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor. 
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