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Sourdough Pumpkin Scones with maple glaze on a parchment lined wooden board.

Sourdough Pumpkin Scones With Maple Glaze

Crisp autumn mornings call for something warm, spiced and a little indulgent. These Sourdough Pumpkin Scones are everything you’d hope for in a seasonal bake: tender scone dough, flaky layers, and just the right balance of pumpkin flavour and tang from sourdough discard. They’re the perfect fall treat for sourdough home bakers looking for a quick breakfast with a little different twist.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Afternoon Tea, Breakfast, Dessert, Snack
Cuisine American, British
Servings 8 scones
Calories 332 kcal

Ingredients
 
 

  • 280 g plain flour all-purpose flour
  • 2 teaspoon baking powder
  • 100 g caster sugar or granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoon mixed spice or pumpkin pie spice
  • 100 g unsalted butter frozen
  • 100 g sourdough discard
  • 1 large egg
  • 100 g pumpkin puree
  • milk for brushing the tops

For Maple Glaze

  • 70 g icing sugar a.k.a. powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon milk

Instructions
 

  • Preheat the oven to 190°C (375℉). Line a large baking sheet with parchment paper.
  • In a large mixing bowl, mix the flour, sugar, baking powder, salt and mixed spice (or pumpkin pie spice).
  • Grate the frozen butter into the dry ingredients and rub with your fingers to distribute it well in the flour.
  • In a separate bowl or jug, lightly whisk sourdough discard, egg and pumpkin puree.
  • Add the wet ingredients to the dry ingredients and mix to combine. Using your hands, knead just enough to bring the dough together. It should barely hold together, but if it’s too dry, add 1-2 tablespoon of milk.
  • Scoop the dough onto a work surface and shape it into an 18-20cm (7-8-inch) circle.
  • Cut the circle into 8 wedges. Arrange the sourdough pumpkin scones on the prepared baking sheet. Brush the tops with a little milk to promote browning.
  • Bake for 14-16 minutes until golden brown around the edges.
  • Leave the scones to cool down to room temperature.
  • To make the glaze, mix the icing sugar with maple syrup and milk. Once the scones are cooled down, glaze them, and leave it to set before enjoying.

Video

Nutrition

Calories: 332kcalCarbohydrates: 54gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 191mgPotassium: 87mgFiber: 1gSugar: 23gVitamin A: 2293IUVitamin C: 1mgCalcium: 82mgIron: 2mg
Keyword Pumpkin Sourdough Scones, Sourdough Discard Pumpkin Scones, Sourdough Pumpkin Scones
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