These sourdough pumpkin scones are tender, full of fall flavor, and topped with a sweet maple glaze—perfect for a cozy treat any time of year!

Pumpkin baked goods are something I can enjoy all year long—not just in the fall. I’m a total pumpkin spice latte lover and can’t resist anything with pumpkin pie spice in it. These sourdough pumpkin scones are among my absolute favorite treats. Whenever I have pumpkin puree in the fridge, this is one of the first things I make. They’re simple, full of flavor, and the maple glaze is the perfect finishing touch. It’s the ideal cozy fall bake.

Why You’ll Love This Recipe

Soft and Flaky:These sourdough pumpkin scones bake up with crisp golden edges and a tender, fluffy center. The sourdough adds just enough structure to make every bite perfectly light and satisfying.
Cozy Fall Flavor:
Made with real pumpkin puree, warm cinnamon, and pumpkin pie spice, these scones are like autumn in pastry form. Pair them with a cozy cup of pumpkin spice flavored coffee for the ultimate fall treat. Finished with a maple glaze, they’re a seasonal bake you’ll want to make again and again.
Sourdough-Friendly: This sourdough pumpkin scones recipe is a great way to use up your sourdough discard (or active starter!). It adds a subtle tang and helps keep the scones soft and moist without overpowering the pumpkin flavor.

What You’ll Need

For the Scones:

Butter – Use grass-fed unsalted butter if you can. It should be very cold—frozen is best.
Flour – I love using organic all-purpose spelt flour, though organic all-purpose flour also works great.
Brown sugar – Adds a subtle caramel depth to the flavor.
Baking powder – Acts as the leavening to help the scones rise and stay light.
Pumpkin pie spice – The must-have for any fall recipe. You can use a store-bought organic blend or make your own to save in the long run.
Cinnamon – Adds warmth and the cozy fall flavor we all love.
Salt – Unrefined sea salt is preferred.
Egg – One large egg will help bind the dough together.
Pumpkin puree – The star ingredient for that unmistakable pumpkin flavor. I like fresh pumpkin puree, but canned works just fine too.
Sourdough starter – Both active starter or discard will do.
Heavy cream (for brushing) – This helps create a golden, crisp finish on top.
Vanilla extract – Use real vanilla or homemade extract for best flavor.

For the Maple Glaze:

Powdered sugar – Creates the silky, sweet base for the glaze.
Maple syrup – Adds that true-to-season maple richness.
Milk – Balances the glaze and gives it the right pourable consistency.

Tools

Optional tools:

Grater – For grating the cold butter more easily
Spice grinder – If using whole spices and grinding them fresh

Instructions

Cut the butter into cubes and pop it in the freezer while preparing the rest of the ingredients.
In a large bowl, stir together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
In a smaller bowl, whisk the egg with the pumpkin puree, sourdough starter, heavy cream, and vanilla.
Using a pastry blender, cut the frozen butter into the dry mixture until it resembles small pea-sized crumbs.
Pour the wet ingredients into the dry. Start mixing with a spoon, then gently knead with your hands just until it forms a ball. Don’t overmix—it should look a little rough and shaggy.
Place the dough on your work surface and shape it into a round disc about 1 inch (2.5 cm) thick. Cut into eight wedges using a knife.
Preheat the oven to 400°F (200°C). While it heats, refrigerate the scones for 10–15 minutes. Line your baking sheet with parchment paper.
When ready, place the chilled scones on the baking sheet, spaced apart. A bench scraper makes transferring easy.
Bake for 20–25 minutes until golden. Let them cool on a wire rack.
While cooling, whisk together all glaze ingredients in a small bowl.
Drizzle the glaze over the cooled scones.

a piece of sourdough pumpkin scone drizzled with maple glaze on top and cinnamon on the side

FAQ

Yes! Canned works great—just be sure it’s 100% pure pumpkin with no added sugars or spices.

Use very cold butter, avoid overmixing, and chill the dough before baking.

Absolutely. Shape and cut, freeze on a tray, then store. Bake from frozen, adding a few minutes.

Thick? Add milk a teaspoon at a time. Thin? Add more powdered sugar.

Yes! Stir them in after combining wet and dry ingredients. Don’t overmix.

These sourdough pumpkin scones are best eaten the day they’re baked. Store for up to 2 days, or freeze unglazed for longer storage.

Overworking the dough or using expired baking powder can cause dense results. Cold dough helps with rise.

Try a gluten-free all-purpose flour blend with xanthan gum. Texture may vary.

Use the oven at 300°F (150°C) for 5–10 minutes. Avoid microwaving.

Likely from warm butter or skipping the chill step. Always use cold butter and refrigerate before baking.

Tips

1. Keep ingredients cold:

Cold butter, egg, and even pumpkin puree help create that signature flaky scone texture. For best results, you can also chill your mixing bowl and tools.

2.Cut butter to coarse crumbs:

When mixing butter into the flour, aim for a coarse, crumbly texture. These pockets of butter steam in the oven, creating light, fluffy layers.

3. Handle dough gently:

Don’t overmix or knead the dough too much. Mix just until it comes together to avoid tough scones.

4. Chill before baking:

If your kitchen is warm, chill the shaped scones for about 15 minutes before baking. This helps the butter stay solid and improves the rise.

5. Cut evenly:

Slice scones into equal portions so they bake at the same rate and come out evenly browned.

6. Leave space between scones:

Give them room to expand during baking. Proper spacing helps ensure even browning and air circulation.

7. Check for doneness:

Scones should be golden and feel firm to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

8. Adjust glaze consistency:

If your glaze is too thick, add a bit of milk. Too thin? Stir in more powdered sugar.

9. Let scones cool before glazing:

Allow scones to cool slightly so the glaze doesn’t melt off, but glaze while still a bit warm if you want it to stick well.

Storage

Cool completely before storing.
Place in an airtight container.
Store at room temperature, away from heat and light.
Enjoy within 1–2 days for best texture and flavor.

Without Glaze (Best Option):

Cool the baked scones fully before wrapping.
Wrap each individually in plastic wrap or foil.
Store in an airtight freezer container or bag.
Freeze for up to 2–3 months.
Thaw overnight and reheat in a 300°F (150°C) oven for about 10 minutes before glazing.

With Glaze (If Needed):

Freeze on a baking sheet until solid (1–2 hours).
Wrap individually and store as above.
Thaw before serving. The glaze texture may change slightly but will still taste great.

1. Preparation:

Cooling: Allow the pretzels to cool completely after baking. This prevents condensation from forming inside the storage bag or container, which can make the pretzels soggy.

2. Wrapping:

Individual Wrapping: Wrap each pretzel individually in plastic wrap or aluminum foil to prevent freezer burn.
Batch Freezing: Alternatively, place a layer of parchment paper between each pretzel to prevent them from sticking together, then place them in a freezer-safe bag or container.

3. Freezing:

Storage Duration: Store the wrapped pretzels in the freezer. They can be frozen for up to 3 months.

For thawed or fresh scones, reheat in a 300°F (150°C) oven for 5–10 minutes to revive texture.
Avoid microwaving, as it can make them soggy.
If frozen, thaw first or add a few extra minutes when reheating.

Note: Scones taste best fresh, but freezing unglazed scones helps preserve quality better than freezing with glaze.

Sourdough Pumpkin Scones with Maple Glaze Recipe

These sourdough pumpkin scones are tender, full of fall flavor, and topped with a sweet maple glaze—perfect for a cozy treat any time of year!

Prep Time 20

Cook Time 22

Serving Size 8

Equipment

Large mixing bowl
Measuring cups and spoons
Whisk or fork
Pastry cutter or fork
Wooden spoon or spatula
Baking sheet
Parchment paper
Rolling Pin
Scone cutter or knife
Pastry brush
Cooling rack
Bench scraper

Ingredients

For the scones

Butter: 1/2 cup = 113.5g
All-purpose flour: 2 1/2 cups = 300g
Brown sugar: 1/2 cup = 110g
Baking powder: 2 1/2 tsp = 10g
Pumpkin pie spice: 1 1/2 tsp = 3g
Cinnamon: 1 tsp = 2g
Salt: 1/2 tsp = 3g
Egg: 1 large egg
Pumpkin puree: 1/2 cup = 120g
Sourdough starter discard or active: 1/2 cup = roughly 120g
Heavy cream: 1/4 cup = 60g
Vanilla extract: 1 1/2 tsp = 7.5g

Maple Glaze:

Powdered sugar: 1 cup = 120g
Pumpkin pie spice: 1 tsp = 2g
Cinnamon: 1/2 tsp = 1g
Maple syrup: 2 Tbsp = 30g
Milk: 1-3 Tbsp = 15-45g depending on the consistency you want for the glaze

Instructions

Cut the butter into cubes and pop it in the freezer while preparing the rest of the ingredients.
In a large bowl, stir together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
In a smaller bowl, whisk the egg with the pumpkin puree, sourdough starter, heavy cream, and vanilla.
Using a pastry blender, cut the frozen butter into the dry mixture until it resembles small pea-sized crumbs.
Pour the wet ingredients into the dry. Start mixing with a spoon, then gently knead with your hands just until it forms a ball. Don’t overmix—it should look a little rough and shaggy.
Place the dough on your work surface and shape it into a round disc about 1 inch (2.5 cm) thick. Cut into eight wedges using a knife.
Preheat the oven to 400°F (200°C). While it heats, refrigerate the scones for 10–15 minutes. Line your baking sheet with parchment paper.
When ready, place the chilled scones on the baking sheet, spaced apart. A bench scraper makes transferring easy.
Bake for 20–25 minutes until golden. Let them cool on a wire rack.
While cooling, whisk together all glaze ingredients in a small bowl.
Drizzle the glaze over the cooled scones.

Notes

Tips

Keep ingredients cold – Cold butter, egg, and even pumpkin puree help create that signature flaky scone texture. For best results, you can also chill your mixing bowl and tools.
Cut butter to coarse crumbs – When mixing butter into the flour, aim for a coarse, crumbly texture. These pockets of butter steam in the oven, creating light, fluffy layers.
Handle dough gently – Don’t overmix or knead the dough too much. Mix just until it comes together to avoid tough scones.
Chill before baking – If your kitchen is warm, chill the shaped scones for about 15 minutes before baking. This helps the butter stay solid and improves the rise.
Cut evenly – Slice scones into equal portions so they bake at the same rate and come out evenly browned.
Leave space between scones – Give them room to expand during baking. Proper spacing helps ensure even browning and air circulation.
Check for doneness – Scones should be golden and feel firm to the touch. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Adjust glaze consistency – If your glaze is too thick, add a bit of milk. Too thin? Stir in more powdered sugar.
Let scones cool before glazing – Allow scones to cool slightly so the glaze doesn’t melt off, but glaze while still a bit warm if you want it to stick well.

Storage

For 1–2 Days:

Cool completely before storing.
Place in an airtight container.
Store at room temperature, away from heat and light.
Enjoy within 1–2 days for best texture and flavor.

For Longer Storage (Freezing):

Without Glaze (Best Option):

Cool the baked scones fully before wrapping.
Wrap each individually in plastic wrap or foil.
Store in an airtight freezer container or bag.
Freeze for up to 2–3 months.
Thaw overnight and reheat in a 300°F (150°C) oven for about 10 minutes before glazing.

With Glaze (If Needed):

Freeze on a baking sheet until solid (1–2 hours).
Wrap individually and store as above.
Thaw before serving. The glaze texture may change slightly but will still taste great.

Reheating Tips:

For thawed or fresh scones, reheat in a 300°F (150°C) oven for 5–10 minutes to revive texture.
Avoid microwaving, as it can make them soggy.
If frozen, thaw first or add a few extra minutes when reheating.

Note: Scones taste best fresh, but freezing unglazed scones helps preserve quality better than freezing with glaze.

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