Description
Flaky, tender, and cozy pumpkin sourdough scones made with discard and topped with a maple glaze. The perfect autumn bake!
Ingredients
1 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
6 tbsp cold butter, cubed
½ cup pumpkin purée
½ cup sourdough discard
3 tbsp brown sugar
1 tsp vanilla extract
For the glaze:
¾ cup powdered sugar
2 tbsp maple syrup
1–2 tsp milk
Pinch of cinnamon (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a large bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
3. Cut in the cold butter until crumbly.
4. In another bowl, mix pumpkin, discard, sugar, and vanilla.
5. Combine wet and dry ingredients gently.
6. Turn dough onto floured surface and shape into 1-inch thick circle.
7. Cut into 8 wedges and place on baking sheet.
8. Bake 15–18 minutes until golden.
9. Cool slightly and drizzle with glaze.
Notes
Use cold butter for flakier texture.
Don’t overmix the dough.
Add-ins like pecans or cranberries boost fall flavor.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Breakfast, Scones
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 215
- Sugar: 9g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg
Keywords: pumpkin sourdough scones, sourdough discard, maple glaze, fall breakfast, cozy baking