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Sourdough Pumpkin Scones

Sourdough Pumpkin Scones
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Tender, flaky fall scones made with sourdough discard and pumpkin puree, topped with sweet maple glaze. Perfect autumn breakfast treat.

Ingredients

Scale
  • 280 grams (2 cups) all-purpose flour
  • 120 grams (1/2 cup) dark brown sugar, packed
  • 14 grams (1 Tablespoon) baking powder
  • 3 grams (1/2 teaspoon) salt
  • 2 grams (1 teaspoon) ground cinnamon
  • 4 grams (1 1/2 teaspoons) pumpkin pie spice
  • 113 grams (1/2 cup) unsalted butter, cold or frozen
  • 140 grams (heaping 1/2 cup) unfed sourdough starter discard
  • 70 grams (1/3 cup) pumpkin puree, blotted dry
  • 50 grams (1 large) egg
  • 30 grams (2 Tablespoons) heavy cream, plus more for brushing
  • 8 grams (2 teaspoons) vanilla extract
  • 32 grams (2 Tablespoons) pure maple syrup
  • 30 grams (2 Tablespoons) unsalted butter, melted (for glaze)
  • 45 grams (3 Tablespoons) heavy cream (for glaze)
  • 25 grams (2 Tablespoons) brown sugar (for glaze)
  • 130 grams (1 cup) powdered sugar
  • 4 grams (1 teaspoon) vanilla extract (for glaze)

Instructions

  1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
  2. Grate frozen butter and add to flour mixture. Cut in with pastry cutter or fingers until pea-sized crumbs form.
  3. Blot pumpkin puree with paper towels until 70 grams remain and most liquid is removed.
  4. In a medium bowl, whisk together blotted pumpkin puree, cold sourdough discard, egg, heavy cream, and vanilla extract until smooth.
  5. Pour wet ingredients into butter mixture. Mix with rubber spatula until combined. Dough will be crumbly.
  6. Turn dough onto floured surface and knead for 30 seconds. Form into 8-inch disc and cut into 8 equal wedges.
  7. Place scones on parchment-lined baking sheet with space between. Refrigerate for at least 30 minutes.
  8. Preheat oven to 400 degrees F.
  9. Brush scone tops with heavy cream and sprinkle with coarse sugar if desired.
  10. Bake for 18 to 23 minutes until golden brown. Cool on wire rack for 10 minutes.
  11. Whisk together maple syrup, melted butter, heavy cream, and brown sugar. Stir in powdered sugar and vanilla extract until smooth.
  12. Drizzle or dip scone tops with maple glaze. Let set for 5 minutes before serving.

Notes

  • Use cold or frozen butter for flakiest texture. Work quickly to prevent butter from melting.
  • Blotting pumpkin puree is essential to prevent soggy scones. Remove as much liquid as possible.
  • Can add 1/2 cup butterscotch chips, cinnamon chips, chocolate chips, or chopped nuts to dough.
  • Substitute buttermilk or sour cream for heavy cream if needed.
  • Unbaked scones can be frozen for up to 2 months. Bake from frozen, adding 3-5 extra minutes.

Nutrition

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