Pumpkin Sourdough Scones with Maple Glaze

Baked Pumpkin Sourdough Scones




  • 260g all-purpose flour
  • 100g light brown sugar
  • 2 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 and ½ tsp pumpkin pie spice
  • ¼ teaspoon salt
  • 115g cold butter
  • 100g discard sourdough starter, approx ½ cup*
  • 1 large egg
  • 34 tbsp heavy cream
  • 1 tsp vanilla extract
  • 65g pumpkin puree measured, then blotted to remove moisture


  • 112g confectioners sugar
  • 2 tbsp melted butter
  • 80ml pure maple syrup


  • First up, cube the cold butter into small pieces and place in the fridge, then pre-measure the rest of your ingredients and place them into small bowls.
  • Don’t skip this step! Then, prepare the canned pumpkin by measuring out 65g of puree. Grab a couple paper towels or a cheese cloth, place the puree inside and blot/squeeze the pumpkin to remove excess liquid. You’ll want to remove most of the liquid so you are left with something that resembles more of a paste than a puree.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice.
  • Cut in the cold butter using a pastry cutter or your hands to rub the butter into pea sized pieces in the flour mixture.
  • Place the mixture in the fridge to chill.
  • Preheat the oven to 350 degrees F.
  • In a separate bowl, whisk together 100g of sourdough, egg, prepared pumpkin, vanilla extract and 3 tbsp of heavy cream.
  • Remove flour mixture from the fridge and create a well in the center of the mixture to add in the sourdough pumpkin mixture.
  • Combine with a fork and your hands, adding more flour or the extra tbsp of heavy cream as needed until you create a soft, rather smooth dough.
  • Turn onto a floured surface and form the dough together into a circular mound.
  • Using a bench scraper, divide the dough into 8 equal parts.
  • Place scones on a parchment lined baking sheet and place sheet in the freezer for 15 – 20 minutes.
  • Remove scones from the freezer, sprinkle with sugar and place directly into the oven for 20-22 minutes.
  • Remove scones from the oven and cool on a rack.
  • While the scones cool, whisk the glaze ingredients in a separate bowl.
  • Once cooled, spoon the glaze over each scone and allow 5 minutes for the glaze to set.
  • Enjoy!


*For these scones, it is important to note that the Sourdough Discard in this recipe is a “fresh” discard, meaning that it is not a discard that has been stored in the fridge and solidified over time – I use a discard that was recently fed.

No sourdough though? No problem! This recipe works great with a 1:1 replacement of buttermilk. So replace the 100g of sourdough with 100g of buttermilk and you will be on your way to a delicious scone.

Keywords: Scones, Sourdough Scones, Pumpkin, Breakfast