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

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.

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.

For 1–2 Days:

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.