This page may contain affiliate links. Please see my full disclosure policy for details.

The perfect bake for a chilly fall or winter day

These Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing pair my love of rich spiced pumpkin with my need to use up my seemingly neverending supply of sourdough discard to create a seriously delicious fall and winter bake! These cozy sourdough scones are flavored with rich pumpkin puree, warm cinnamon, nutmeg, ginger, and clove spices, and a splash of vanilla. After baking, they're drizzled with a sweet maple brown butter icing that is truly spectacular in its own right. Pair these pumpkin scones with a big mug of tea or coffee for the ultimate cozy day treat!

5 tips for perfect Sourdough Discard Pumpkin Scones

Keep the fat. These scones use real butter and heavy cream to impart flavor and a tender, flaky texture. Do not be tempted to lighten scones up with milk or margarine (in fact, don’t even say the “m” word in front of me) because you will not yield good results.
Freeze your butter and grate it. Scones work best with cold (Read: COLD!) fat so freezing the butter (and sometimes even the flour) yields the best results. Frozen butter can be difficult to slice and work through the dough properly, so I prefer to grate it using a standard cheese grater/box grater instead. This allows you to better work the butter through the flour while keeping it in its cold, unmelted state.
Do not overwork your dough. It’s important that the gluten in the flour (and sourdough discard) is not overworked, otherwise, you’ll end up with a dense, chewy scone instead of a light and flaky scone. The frozen butter gets worked into the dry ingredients first, which provides a barrier to help prevent gluten in the flour from forming. Then the liquids (which include also contain gluten from the sourdough starter) are added last and you gently work them into the dough by hand — so skip the mixer! I prefer to fold the liquid ingredients in with a sturdy spatula or dough scraper, then finish by hand just until there aren’t any huge streaks of flour; some small flour streaks may remain and that’s totally okay.
Brush the tops with heavy cream. Brushing your scones with heavy cream before baking helps the tops brown properly and provides a subtle, semi-gloss finish.
Freeze the scones before baking. (see below)

WHY SHOULD I FREEZE SCONES BEFORE BAKING?

I always freeze my scones prior to baking for two main reasons. First, cold helps stunt gluten formation so popping the scones in the freezer allows the gluten in the flour and sourdough discard to relax, yielding a lighter scone with a higher rise (compared to the dense blocks that scones sometimes are). Second, it chills the fat (butter), which helps keep the scones from spreading flat when baking and yields a tender, flakier-textured scone. Think of butter’s role in scones similar to how you consider it when making rough puff pastry.

You should freeze the scones for a minimum of 1-hour before baking, but I generally opt to make the dough and freeze the scones the day before (or the night before) and bake the following day.

Also important: Before freezing, make sure that you’ve sliced your scone dough into wedges and separated them (I just freeze directly on a parchment-lined baking tray), otherwise, you’ll need to wait for the scones to partially thaw before being able to slice them and risk the scones spreading slightly. Once frozen, you can also transfer the unbaked frozen scones to an airtight container or bag lined with parchment paper between each layer and continue freezing for up to 3 months, baking one or two scones at a time as desired.

Can I freeze these pumpkin scones after baking?

Yes, absolutely! These Sourdough Discard Pumpkin Scones will freeze well in their unbaked state or their baked state for up to 3 months in an airtight container or freezer bag. To defrost frozen baked scones, pop them in the oven at 350 degrees F / 175 C for about 10-15 minutes, or the microwave for about 30-60 seconds. Frozen unbaked scones can be baked as directed, below, in the recipe card.

How to make Maple Brown Butter Icing

This maple brown butter icing adds the perfect amount of sweetness to these Sourdough Discard Pumpkin Scones, though I am positive I'll be drizzling it across all my baked goods in fall from now on. Here's how to make it:

In a small saucepan over medium heat, melt butter, stirring regularly. The butter will foam at first, then as the foam dissipates it will begin to turn golden and eventually brown and nutty-scented. Watch the butter closely because it can quickly turn from brown to burnt.
Once golden, pour the butter into a heat-proof glass bowl. Then add the maple syrup, vanilla, a pinch of salt, and a pinch of cinnamon, and whisk to combine.
Set a sieve/fine-mesh strainer over the top of the bowl and sift the powdered sugar into the mixture. Whisk until smooth.
Add 1 tablespoon milk to thin and whisk again.

How to serve these Sourdough Discard Pumpkin Scones

These scones are super tasty fresh out of the oven on their own or with a smear of clotted cream, heavy whipped cream, or salted butter. They pair particularly well with a cup of coffee or tea at all hours of the day. I’ve also been known to reheat these scones in the microwave for 30-60 seconds to warm them back up again.

WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?

A small saucepan
A standard cheese grater/box grater
A large mixing bowl
A medium mixing bowl
A small mixing bowl
A kitchen scale – OR – measuring cups (for less accurate measurements)
Measuring spoons
A whisk
A sieve / fine-mesh strainer
A sturdy wooden spoon
A sturdy silicone spatula – OR – dough scraper
A bench scraper (nice to have, but you can also use a chef’s knife)
A baker’s half sheet lined with parchment paper
A basting brush and small bowl (for the heavy cream)

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

LOOKING FOR MORE BAKING INSPIRATION?

Love this Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing recipe? Here are some additional sourdough recipes and sweet baking recipes that you might enjoy!

Sourdough Discard Cranberry Orange Scones
Sourdough Discard Strawberry Mint Scones
Sourdough Discard Spiced Pear Muffins
Hagrid’s Rock Cakes (a British treat similar to a scone)
Pumpkin Sourdough Bread
Pumpkin Pasties (with puff pastry)
Sourdough Discard Buttermilk Pancakes

Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing

Author: Whip & Wander
Prep Time: 15 minutes
Rest Time: 1 hour
Cook Time: 26 minutes
Total Time: 1 hour 41 minutes
Yield: 8 servings 1x
Category: Breakfast & Brunch, Breads
Method: Oven
Cuisine: American

Print Recipe

Description

These Sourdough Discard Pumpkin Scones with Maple Brown Butter Icing pair my love of rich pumpkin and spice with my need to use up my seemingly neverending supply of sourdough discard to create a seriously delicious fall and winter bake! These cozy sourdough scones are flavored with rich pumpkin puree, warm cinnamon, nutmeg, ginger, and clove spices, and a splash of vanilla. After baking, they're drizzled with a sweet maple brown butter icing that is truly spectacular in its own right. Pair these pumpkin scones with a big mug of tea or coffee for the ultimate cozy day treat!

Ingredients

Scale

For the pumpkin scones:

400 g (about 3 cups + 3 tbsp + ½ tsp) all-purpose flour, plus more to lightly flour your work surface
175 g (about ¾ cup + 2 tbsp) brown sugar
1 tbsp baking powder
½ tsp Kosher salt
4 oz (½ cup) unsalted butter, frozen
200 g (about ⅘ cup stirred down) 100% hydration cold sourdough starter
163 g (about ⅔ cup) pumpkin puree
1 large egg
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
2-3 tablespoon heavy cream

For the maple brown butter icing:

2 tbsp unsalted butter
1 tbsp pure maple syrup
½ tsp vanilla
a pinch of cinnamon
a pinch of salt
60 g (about ½ cup) powdered sugar
1 tbsp whole milk, plus more as needed
Optional to finish: pepitas (pumpkin seeds)

Instructions

For the pumpkin scones:

Line a baker’s half sheet with parchment paper and reserve to the side.
In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt until well-mixed.
Using a standard cheese grater, grate the frozen butter directly into the bowl of dry ingredients. Using your fingertips, work the butter into the dry ingredients just until the mixture is uneven and crumbly. It’s okay if some chunks of butter are unincorporated. Transfer the bowl to the freezer to keep cold while you prepare the remaining wet ingredients.
In a medium mixing bowl, combine the sourdough discard, pumpkin puree, egg, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix together with a sturdy wooden spoon until fully combined.
Remove the four and butter mixture from the freezer and transfer the remaining wet ingredients to the flour mixture. Using a sturdy spatula or a dough scraper, combine the ingredients until roughly combined. I prefer to transfer the dough to a lightly floured work surface at this point and finish combining by hand but you can continue combining in the bowl if it’s more comfortable for you. You’ll want to work the dough until just combined and there aren’t any huge streaks of flour; some small flour streaks may remain and that’s totally okay.
On a lightly floured work surface, gently work the dough into an 8-inch flat circle. Using a bench knife or chef’s knife, slice the circle in half, then into fourths, then into eighths until you have 8 wedges.
Transfer each wedge to your reserved baking sheet, equally spaced across the sheet so the scones aren’t touching.
Using a basting brush, brush the tops of each scone with heavy cream.
Transfer the sheet of scones to the freezer for a minimum of 1 hour. I prefer to make the dough and freeze the scones the day before (or the night before) and bake the following day.
When ready to bake, pull the scones from the freezer and allow the tray to rest on the counter while you preheat the oven to 425 degrees F / 220 C. Bake for 26-30 minutes or until the scones are lightly brown on top and the internal temperature reaches 200 degrees F / 94 C.

For the maple brown butter icing:

In a small saucepan over medium heat, melt butter, stirring regularly. The butter will foam at first, then as the foam dissipates it will begin to turn golden and eventually brown and nutty-scented. Watch the butter closely because it can quickly turn from brown to burnt.
Once golden, pour the butter into a heat-proof glass bowl. Then add the maple syrup, vanilla, a pinch of salt, and a pinch of cinnamon, and whisk to combine.
Set a sieve/fine-mesh strainer over the top of the bowl and sift the powdered sugar into the mixture. Whisk until smooth.
Add 1 tablespoon milk to thin and whisk again. If needed you can add an additional splash of milk until it reaches your preferred consistency, however, be careful not to add too much or the icing will never set.
Drizzle icing over the scones. If desired, top the scones with a sprinkle of pepitas (pumpkin seeds) while the icing is still wet. Store the scones in an airtight container in the fridge so they don’t dry out. The scones should keep this way for up to 5 days.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Once frozen, you can also transfer the unbaked frozen scones to an airtight container or bag lined with parchment paper between each layer and continue freezing for up to 3 months, baking one or two scones at a time as desired.

Nutrition

Serving Size: 1 scone
Calories: 412
Sugar: 33 g
Sodium: 271 mg
Fat: 5 g
Saturated Fat: 3 g
Carbohydrates: 79 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 14 mg

Keywords: sourdough discard, pumpkin, brown butter, maple