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Sourdough Pumpkin Scones

Tender pumpkin scones made with active starter or unfed discard, cold grated butter, warm spice, and a simple maple glaze.

Total time
About 50 min
Yield
8 scones
Starter
Active or unfed
Heat
450°F / 232°C, then 400°F / 204°C

Scone Dough

  • 2 cups bread flour or all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 stick unsalted butter, frozen or very cold and grated
  • 1/2 cup sourdough starter, active or unfed discard
  • 1/2 cup pumpkin puree
  • 1 Tbsp milk
  • 1 tsp vanilla extract

Maple Glaze

  • 1 cup powdered sugar
  • 2 Tbsp maple syrup
  • 1-2 tsp milk, as needed for consistency

Combine the DoughKeep the butter cold

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  2. Add the frozen grated butter and mix until it is evenly distributed through the dry ingredients.
  3. In a separate bowl, mix the sourdough starter, pumpkin puree, 1 tablespoon milk, and vanilla until smooth.
  4. Add the dry mixture to the wet mixture and stir just until everything is incorporated.

Shape the Scones8 equal wedges

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Sprinkle a little flour over the parchment. Transfer the dough to the baking sheet and lightly toss it in the flour if it feels sticky.
  3. Shape the dough into a round, flat disc. Cut it into 8 equal wedges.
  4. Separate the wedges on the baking sheet so they are not touching.

BakeReduce to 400°F

  1. Place the scones in the oven and immediately reduce the temperature to 400°F.
  2. Bake for 20 to 25 minutes, until set and the center of a scone reaches about 200°F.

GlazeCool 5 minutes

  1. While the scones bake, stir together the powdered sugar, maple syrup, and 1 teaspoon milk. Add up to 1 more teaspoon milk as needed for the desired consistency.
  2. Let the baked scones cool for about 5 minutes, then spoon or drizzle the maple glaze over them.

Helpful Notes

Doneness: Set and lightly golden; center at about 200°F / 93°C
Storage: Keep cooled glazed scones airtight for up to 2 days, or freeze unglazed scones for longer storage.
Reheat: Warm unglazed scones briefly in a low oven, then add the maple glaze.
Eight glazed sourdough pumpkin scones with golden-orange craggy edges, one split to show its tender crumb.

Sweet Bakes - Active or unfed

Sourdough Pumpkin Scones

Tender pumpkin scones made with active starter or unfed discard, cold grated butter, warm spice, and a simple maple glaze.

By Everything SourdoughUpdated

Total time
About 50 min
Hands-on
About 20 min
Yield
8 scones
Starter
Active or unfed
Difficulty
Beginner
Heat
450°F / 232°C, then 400°F / 204°C
Pan or vessel
Parchment-lined sheet pan

Gather first

Ingredients

Ingredients

Scone Dough

  • 2 cups bread flour or all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 stick unsalted butter, frozen or very cold and grated
  • 1/2 cup sourdough starter, active or unfed discard
  • 1/2 cup pumpkin puree
  • 1 Tbsp milk
  • 1 tsp vanilla extract

Maple Glaze

  • 1 cup powdered sugar
  • 2 Tbsp maple syrup
  • 1-2 tsp milk, as needed for consistency

Method

Step by step

Part 1

Combine the Dough

Keep the butter cold
  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  2. Add the frozen grated butter and mix until it is evenly distributed through the dry ingredients.
  3. In a separate bowl, mix the sourdough starter, pumpkin puree, 1 tablespoon milk, and vanilla until smooth.
  4. Add the dry mixture to the wet mixture and stir just until everything is incorporated.

Part 2

Shape the Scones

8 equal wedges
  1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  2. Sprinkle a little flour over the parchment. Transfer the dough to the baking sheet and lightly toss it in the flour if it feels sticky.
  3. Shape the dough into a round, flat disc. Cut it into 8 equal wedges.
  4. Separate the wedges on the baking sheet so they are not touching.

Part 3

Bake

Reduce to 400°F
  1. Place the scones in the oven and immediately reduce the temperature to 400°F.
  2. Bake for 20 to 25 minutes, until set and the center of a scone reaches about 200°F.
    Set a check timer
    Choose when to check; the step's visual cues decide when it is ready.

Part 4

Glaze

Cool 5 minutes
  1. While the scones bake, stir together the powdered sugar, maple syrup, and 1 teaspoon milk. Add up to 1 more teaspoon milk as needed for the desired consistency.
  2. Let the baked scones cool for about 5 minutes, then spoon or drizzle the maple glaze over them.

Part 5

Helpful Notes

For next time

My Kitchen Notes

Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.

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Finish well

After baking

Doneness, storage, and reheating notes for this recipe.

Doneness

Set and lightly golden; center at about 200°F / 93°C

Storage

Keep cooled glazed scones airtight for up to 2 days, or freeze unglazed scones for longer storage.

Reheat or serve

Warm unglazed scones briefly in a low oven, then add the maple glaze.

Keep Baking

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Sweet BakesActive or discardBeginnerDiscard friendly
Total time
About 1 hr
Yield
1 loaf
Heat
350°F / 177°C
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Total time
About 1 hr 5 min
Yield
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Heat
350°F / 177°C
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Tender sourdough scones with juicy blueberries, bright lemon zest, cold grated butter, and a thick lemon glaze.

Sweet BakesActive or discardBeginnerDiscard friendly
Total time
About 55 min
Yield
8 scones
Heat
400°F / 204°C