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sourdough discard pumpkin scones with maple glaze

Sourdough Pumpkin Scones With Maple Glaze

These sourdough pumpkin scones with maple glaze are flaky and tender. Loaded with pumpkin spice, pumpkin puree, and heavy cream. These are the best sourdough scones you'll make!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 scones
Calories 306 kcal

Equipment

Ingredients
  

Scones

  • 1 3/4 cups all purpose flour
  • 2.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup frozen butter unsalted
  • 1/3 cup heavy cream plus more for brushing scones
  • 1 egg
  • 1/2 cup pumpkin puree blotted
  • 1/2 cup sourdough discard flat, runny
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract

Maple Glaze

  • 2 tbsp butter unsalted
  • 1/2 cup pure maple syrup
  • 1 cup confectioner's sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Instructions
 

Pumpkin Scones

  • Preheat oven to 400 degrees F and set the rack to middle low section of the oven. Line a large baking sheet with parchment paper.
  • In a large bowl whisk together flour, cinnamon, pumpkin spice, baking powder, and salt.
    1 3/4 cups all purpose flour, 2.5 tsp baking powder, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp salt
  • Grate the frozen butter into the dry ingredients. Use a pastry cutter or fork to work the butter into pea-sized bits, using care not to overwork the dough.
    1/2 cup frozen butter
  • Measure out and then blot the pumpkin puree with paper towels to remove moisture. I blot for about 10-15 seconds.
    1/2 cup pumpkin puree
  • In a small bowl whisk the cream, eggs, sourdough discard, light brown sugar, pumpkin puree and vanilla extract. Pour over the dry ingredients until combined and all the batter is wet. Do not over mix dough.
    1/3 cup heavy cream, 1 egg, 1/2 cup sourdough discard, 1/2 cup light brown sugar, 1 tsp vanilla extract
  • Flatten the dough into an 8-inch round disk. Use a sharp knife to cut the dough into 8 wedges.
  • Brush the dough with additional heavy cream and sprinkle with sugar. (Optional)
  • Space each scone about 1.5 inches apart on the baking tray. Bake for 18-20 minutes or until the scones are firm on the top and lightly brown.

Maple Glaze

  • While the scones bake, melt the butter in a small saucepan over low. Add the maple syrup, powdered sugar, salt, and vanilla extract and whisk well. Set aside.
    2 tbsp butter, 1/2 cup pure maple syrup, 1 cup confectioner's sugar, 1/2 tsp vanilla, 1/4 tsp salt
  • After the scones are done baking, drizzle or pour the glaze over each scone while it is still warm.

Notes

    • For flaky dough, blot your pumpkin puree before adding it to the dough. Grab some paper towels and blot to remove moisture for about 10-15 seconds.
    • Use FROZEN butter. For flakiness, use really cold butter for this dough and grate it in.
    • Do not over mix the dough - you want to see flakes of cold butter in the dough. 
    • Prepare dough in advance and stored in the refrigerator for up to 3 days for a longer ferment!

Nutrition

Calories: 306kcalCarbohydrates: 71gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgSodium: 390mgPotassium: 124mgFiber: 1gSugar: 26gVitamin A: 265IUVitamin C: 0.2mgCalcium: 127mgIron: 2mg
Keyword sourdough,
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