To make the scone dough, start by mixing all of the dry ingredients in a food processor (see post for instructions using a pastry cutter instead of a food processor). Pulse a few times until the flour mixture is mixed well.

Next, cut the cold butter into small pieces and add to the food processor. Pulse again until all pieces of butter are blended in.

Mix the wet ingredients in a separate bowl. Add to the food processor and pulse until the dough combines into a ball. It should be a soft dough, but not so sticky that you can’t work with it. If it’s too sticky to form and cut, add a little more flour. Be careful not to overmix! If you mix the dough more than necessary, the pumpkin sourdough scones will be tough instead of soft and fluffy.

Line a baking sheet with parchment paper. Take the ball of dough out of the food processor and place onto the prepared baking sheet.

Press the dough flat into a circle, and cut into 8 pieces using a sharp knife or a bench scraper.

Separate the pieces and arrange them on the baking sheet so they aren’t touching.

Bake on 400 degrees F for 20 minutes, or until edges are golden brown. Remove from the oven and allow the scones to cool on a wire rack.

After the scones are done baking and have cooled, prepare the Maple Spice Glaze. In a mixing bowl, whisk powdered sugar, pumpkin pie spice, maple syrup and milk until smooth. Drizzle over cooled scones and allow to harden slightly.