Sourdough Pumpkin Spice Scones with Maple Glaze

As soon as the mornings turn crisp, I crave baking with pumpkin. These sourdough pumpkin spice scones are tender, full of warm spice, and just sweet enough to feel like a special treat. The sourdough discard adds a subtle tang and depth of flavor while keeping the scones soft and moist.

Topped with a drizzle of maple glaze, they’re a cozy fall bake that’s perfect with your morning coffee or tea.

Why Use Sourdough Discard in Scones?

If you bake sourdough regularly, you know the challenge of finding ways to use up discard. Instead of tossing it, you can fold it into recipes like pancakes, muffins, and scones. In this recipe, the discard doesn’t act as a leavener (that’s what the baking powder and baking soda are for), but it adds moisture, complexity, and a hint of tang that makes these scones taste like they came straight from a bakery. It’s one of my favorite ways to reduce waste and add extra character to fall bakes.

Ingredients

For the Scones:

• 2 1/3 cups all-purpose flour

• 3/4 cup sugar

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ginger

• 1/2 cup butter, cold and cubed

• 1/2 cup sourdough starter discard

• 1/2 cup pumpkin puree

For the Maple Glaze:

• 1 cup powdered sugar

• 2 tbsp pure maple syrup

• 1–2 tbsp milk or cream (as needed for consistency)

• Pinch of salt

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Cut in butter – Add cold cubed butter and work it into the dry ingredients with a pastry cutter (or your fingers) until the mixture looks like coarse crumbs.

4. Add wet ingredients – Stir in the sourdough discard and pumpkin puree. Mix gently until the dough just comes together (it will be slightly sticky, but avoid overmixing).

5. Shape – Turn the dough out onto a lightly floured surface. Gently pat into a circle about 1 inch thick and cut into 8 wedges. Place on the prepared baking sheet.

6. Bake – Bake for 15–18 minutes, until golden on the edges and set in the center. Transfer to a wire rack to cool slightly.

7. Make the glaze – Whisk powdered sugar, maple syrup, and milk together until smooth. Drizzle over cooled scones.

Tips & Variations

• For more spice, add a pinch of cloves or allspice.

• Sprinkle with coarse sugar before baking if you prefer a crunchy top instead of glaze.

• These scones freeze well — warm them in the oven to bring back that just-baked texture.

Serving Suggestion

Enjoy these sourdough pumpkin spice scones warm from the oven with a drizzle of maple glaze. They’re perfect for a cozy breakfast, a fall brunch spread, or just as a little moment of autumn joy in the middle of your day.

Enjoy!

Your Friend

Amelia