Same Day Pumpkin Sourdough Scones with Maple Glaze

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Pumpkin sourdough scones with maple glaze are a go-to recipe for breakfast or dessert during the fall season. These delicious scones can be made in less than an hour, or you can ferment them for up to three days for the extra health benefits.

Pumpkin scones are so simple and quick to make, yet they look elegant and make any occasion feel a little extra special.

Other scone recipes require you to grate frozen butter or put the dough into the refrigerator to chill before forming and baking. On the other hand, my scone recipes require less steps and the scones turn out beautiful every time. Why make things harder than they need to be?

For more delicious, simple scone recipes try Glazed Orange Cranberry Sourdough Scones and Sourdough Blueberry Scones with Fresh Lemon.

Tips for Making Pumpkin Sourdough Scones

• You can make these sourdough discard pumpkin scones with either sourdough discard or active sourdough starter. You don’t need the starter to be active because the scones will rise with the addition of the baking powder.
• Make sure to use cold butter, cold cream, and cold eggs straight out of the fridge for this recipe. This results in more flaky layers and helps to prevent the scone from spreading out during baking.
• If you don’t have pumpkin pie spice on hand, you can replace the 1 tablespoon in this recipe with 1 1/2 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves.

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Ingredients:

Dry Ingredients:

Unbleached all purpose flour

Brown sugar or sucanat

Baking powder

Pumpkin pie spice

Cold butter

Wet Ingredients:

Heavy cream

Sourdough starter discard or active starter

Pumpkin puree

Egg

Maple Glaze:

Powdered sugar

Pure maple syrup

Ground cinnamon

Vanilla extract

Coarse sugar for topping (optional)

Tools You May Need:

Danish dough whisk

Pastry cutter

Non-stick ceramic rimmed baking sheet

Pastry brush

Bench scraper

Parchment paper

How to Make Sourdough Pumpkin Scones:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together flour, brown sugar, baking powder, and pumpkin pie spice. Using a pastry blender or two knives, cut butter into the dry ingredients until the largest pieces are the size of peas. Alternatively, you can use a food processor to mix the dry ingredients and butter which makes the process a lot easier.

In a separate bowl, whisk together the wet ingredients: cream, sourdough discard, pumpkin puree, and egg. Pour into the flour mixture and stir gently until the dough begins to come together. 

Place the dough on a lightly floured surface and fold the dough over a few times to finish mixing. Don’t over knead the scone dough. 

Using your hands, form the dough into a square about 1 ¼ inches thick. Using a bench scraper or sharp knife, cut the square into 4 smaller squares. Cut each smaller square in half to form eight triangles. Place the triangles onto the prepared baking sheet.

Brush the top of each triangle with heavy cream. Bake for 18-20 minutes or until golden brown. Transfer the scones from the baking sheet to a wire rack. 

Meanwhile, make the glaze by whisking together the melted butter, maple syrup, vanilla, cinnamon, and powdered sugar in a small bowl until smooth.

While scones are still warm, drizzle them with the maple glaze and sprinkle with coarse sugar.

Storage:

Store scones in an airtight container or plate covered with plastic wrap for up to 3 days at room temperature or up to 1 week in the refrigerator. For longer term storage, you can freeze the leftover baked scones in ziploc bags for up to 3 months.

Long-Fermented Pumpkin Spice Scones:

If you would like to long ferment these sourdough scones for the health benefits, simply follow the steps above up to the point where you have added all of the ingredients and the dough begins to come together. Transfer the dough from the bowl into an airtight container, place in the refrigerator, and allow the dough to ferment for up to 3 days. The longer you allow the dough to ferment, the tangier your scones will taste. Once you have fermented your dough, remove from the refrigerator and move on to folding the dough and continue the rest of the steps as outlined above.

More Pumpkin Sourdough Recipes:

• Overnight Pumpkin Sourdough Waffles
• Pumpkin Sourdough Muffins with Chocolate Chips
• Simple Pumpkin Sourdough Cinnamon Rolls
• Sourdough Pumpkin Chocolate Chip Cookies