Pumpkin Sourdough Scones with Maple Glaze

These pumpkin sourdough scones are buttery, tender, and full of warm fall flavor, with a simple maple glaze that makes them extra special. They’re one of my favorite ways to use sourdough discard once pumpkin season starts.

I love pulling pumpkin into my sourdough baking as soon as fall starts getting close. These pumpkin sourdough scones are one of the easier ways to do it because there is no complicated shaping or technique involved, and you can use active starter or discard. If you are in full pumpkin baking mode too, my sourdough pumpkin bagels are another favorite for breakfast.

For something a little sweeter, I also love my sourdough pumpkin cinnamon rolls with caramel glaze, and my sourdough pumpkin donuts are an easy baked option when I want something quicker. These scones land somewhere right in the middle: buttery and tender, lightly spiced, and finished with maple glaze that works so well with the pumpkin.

Why You’ll Love These Pumpkin Sourdough Scones

• Use active starter or discard: Either works well, so this is an easy recipe for using up extra sourdough discard.

• Bake now or ferment longer: Make them right away, or refrigerate the dough for 6 to 8 hours before baking.

• Tender and buttery: Cold butter gives the scones a soft, flaky center with lightly crisp edges.

• Perfect fall flavor: Pumpkin, cinnamon, and maple glaze give you plenty of warm fall flavor without being overly sweet.

Key Ingredients

• Sourdough starter or discard: Either works in this recipe. It adds that subtle sourdough flavor and makes this a great way to use extra discard.

• Pumpkin purée: Gives the scones moisture, color, and real pumpkin flavor. Be sure to use plain pumpkin purée, not pumpkin pie filling.

• Cold butter: The key to tender, flaky scones. Keep it cold until it goes into the dough.

• Cinnamon: Adds the warm spice that pairs so well with pumpkin and maple.

• Pure maple syrup: Gives the glaze a deeper fall flavor than a basic powdered sugar glaze.

• Heavy cream or milk: Used to thin the maple glaze until it is smooth and drizzleable.

Ingredient Note: This section highlights a few of the main ingredients and why they matter. For the full ingredient list with exact measurements, scroll down to the recipe card.

How to make this recipe Sourdough Pumpkin Scones with Pumpkin Glaze

1. Step 1: Whisk together the sourdough starter, pumpkin purée, egg, and vanilla until combined.

2. Step 2: Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Grate the cold butter directly into the flour mixture.

3. Step 3: Gently toss the butter through the dry ingredients until the pieces are evenly coated.

4. Step 4: Pour the wet ingredients into the dry ingredients and mix gently until a shaggy dough forms. Use your hands to bring the dough together, being careful not to overwork it.

5. Step 5: Turn the dough out onto a lightly floured surface and shape it into a round about 1 inch thick. Cut into 8 wedges with a sharp knife or bench scraper.

6. Step 6: Transfer the wedges to a parchment lined baking sheet, leaving a little space between each scone.

7. Step 7: Bake at 400°F for 20 to 24 minutes, until the scones are set and lightly golden around the edges. Let them cool before glazing.

8. Step 8: Whisk together the powdered sugar, maple syrup, cream or milk, vanilla, and a pinch of salt until smooth. Drizzle over the cooled scones and let the glaze set before serving.

Directions Note: These step by step instructions are meant as a visual guide. For exact ingredient amounts, full instructions, and recipe notes, scroll down to the printable recipe card.

Optional Pumpkin Glaze

If you want even more pumpkin flavor, you can swap the maple glaze for this simple pumpkin glaze.

Pumpkin Glaze

1 cup powdered sugar
1 tablespoon pumpkin purée
1 teaspoon cinnamon
1 tablespoon milk or heavy cream, plus more as needed
½ teaspoon vanilla extract
Pinch of salt

Whisk everything together until smooth. If the glaze is too thick, add a very small splash of milk or cream. If it gets too thin, whisk in a little more powdered sugar.

Drizzle over completely cooled scones and let the glaze set before serving.

How to Store and Freeze Pumpkin Sourdough Scones

Room temperature: Store completely cooled scones in an airtight container at room temperature for up to 2 days. Let the glaze set completely before stacking them.

Refrigerator: For longer storage, keep the scones in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving or warm them briefly.

Freezer: Pumpkin sourdough scones freeze well for up to 3 months. For the best results, freeze them without the glaze, then add fresh maple glaze after thawing.

To reheat: Warm a scone in a 300°F oven for about 5 to 8 minutes, or until heated through. This helps bring back that soft center and lightly crisp exterior much better than the microwave, which has many talents and this is not one of them.

Pumpkin Sourdough Scones with Maple Glaze FAQs

Why are my pumpkin sourdough scones dense?

Dense scones are usually caused by overmixing the dough or letting the butter get too warm. Mix only until the dough comes together and keep the butter cold.

Can I freeze pumpkin sourdough scones?

Yes. Let them cool completely, then freeze them in an airtight container for up to 3 months. For the best texture, freeze them before glazing.

Can I use sourdough discard for sourdough pumpkin scones?

Yes. Sourdough discard works well in this recipe because the baking powder and baking soda provide the main lift. Active starter works too.

Can I use pumpkin pie filling instead of pumpkin purée in these pumpkin sourdough scones?

No. Use plain pumpkin purée. Pumpkin pie filling already contains added sugar and spices and can throw off the recipe.

More Fall Sourdough Recipes to Bake Next

If you’re in the mood for more fall baking, try one of these sourdough favorites next:

• 
  Sourdough Pumpkin Bagels
• 
  Sourdough Pumpkin Cinnamon Rolls
• 
  Sourdough Pumpkin Pasta with Sage Butter Sauce
• 
  Sourdough Pumpkin Donuts with Maple Glaze

🍂 Made these pumpkin sourdough scones? I’d love to know which glaze won at your house, maple or pumpkin. Leave a ⭐️ rating and comment below, and don’t forget to save this recipe for the next time you have sourdough discard waiting on you.