*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

Line a baking sheet with parchment paper.

In a large mixing bowl combine the flour, sugar, salt, pumpkin spice, baking powder, and baking soda.

Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

Mix the sourdough discard, pumpkin puree, vanilla extract, and heavy cream in a separate bowl.

Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to over-mix here, some dry flour bits are okay. If the dough does not come together add a splash more of heavy cream to help. Help bring the mixture together by folding it into itself a few times. The dough should be stiff and slightly tacky.Note: Pumpkin purée consistency can vary, so you may need to add a touch more cream or flour to adjust

On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges. Tip: you can shape the sourdough scones in a pie/cake pan lined with parchment paper.*Sourdough pumpkin scones can be shaped into 6 thicker wedges if desired.

Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes to 1 hour. Sourdough pumpkin scones can be refrigerated overnight and baked in the AM if desired.

When ready to bake the sourdough pumpkin scones preheat the oven to 400 degrees F.

Brush each scone with heavy cream and sprinkle some coarse sugar on top if desired and bake for 20-25 minutes or until a toothpick comes out clean.Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

While the scones are baking make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined.

Add 1-2 teaspoons of milk at a time to achieve the desired consistency.

Allow the scones to cool for 10-15 minutes before glazing and enjoy them!

Sourdough pumpkin scones last for 3 days in an airtight container on the counter.