Description
Sourdough Pumpkin Scones are the perfect cozy bake for fall mornings. Made with sourdough discard, real pumpkin puree, and warm spices, these scones are tender, flaky, and lightly sweetened. A drizzle of maple glaze takes them over the top—ideal for breakfast, brunch, or an autumn-inspired snack.
Ingredients
For the scone dough:
2 cups all-purpose flour
2 tsp baking powder
1/4 cup granulated sugar
2 tsp pumpkin pie spice blend
1/2 tsp salt
1/2 cup unsalted butter, very cold, diced
1/4 cup sourdough starter discard
1/3 cup canned pumpkin puree
1/2 cup sour cream
For the optional glaze:
1 cup powdered sugar
1 tbsp milk
1 tbsp maple syrup
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, mix the flour, baking powder, sugar, pumpkin pie spice, and salt until well combined.
3. Add the cold, diced butter to the dry mixture and cut it in with a fork or food processor until the mixture is crumbly with pea-sized butter pieces.
4. Add the sour cream, sourdough discard, and pumpkin puree to the bowl. Mix gently with a spatula just until a dough forms—do not overmix.
5. Turn the dough onto a lightly floured surface, shape it into a round, and cut into 8 wedges (or 10 smaller pieces).
6. Place scones on the prepared baking sheet and bake for 15–20 minutes, or until lightly golden brown on top.
7. While scones are baking, whisk together powdered sugar, milk, and maple syrup in a small bowl to make the glaze.
8. Allow scones to cool slightly before drizzling glaze over the top. Serve and enjoy!
Notes
To ensure flakiness, keep the butter very cold and avoid overmixing the dough. You can prepare the dough the night before and refrigerate it for a quick morning bake.
Scones are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days. Reheat briefly in the oven for best texture.
The glaze is optional but highly recommended for extra flavor and sweetness.