Maple Sourdough Scones (Simple, Cozy & Bakery-Style)

There’s something so special about those recipes that surprise you… and this one truly did.

The first time I made these maple sourdough scones, I wasn’t expecting much—just a simple way to use up some starter. But honestly? They came out tasting like something from a cozy little bakery… soft on the inside, lightly crisp on the outside, and perfectly sweet with that warm maple flavor.

For this recipe, I used my rye sourdough starter, which added such a beautiful depth of flavor. If you have a rye starter at home, I highly recommend trying it this way.

I also kept this version simple—no pecans—and reduced the powdered sugar in the glaze so it’s not overly sweet. Just the way we like it at home 🤍

Ingredients

For the scones:

• 2 cups all-purpose flour

• ½ cup granulated sugar

• ¼ teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup unsalted butter (cold)

• ½ cup sourdough starter (active or discard)

• ⅓ cup milk

• 2 tablespoons maple syrup

  
  

For the glaze:

• 1 tablespoon butter, melted

• 2 tablespoons maple syrup

• 1 tablespoon milk

• ½ cup powdered sugar (I used less for a lighter sweetness)

Instructions

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

Take your cold butter and grate it directly into the flour mixture using a cheese grater. This helps create that soft, flaky texture. Gently mix it in until the mixture looks crumbly and the butter is well coated.

In a separate bowl, stir together your sourdough starter, milk, and maple syrup.

Pour the wet ingredients into the dry ingredients and gently mix until a rough, shaggy dough forms. Try not to overmix—this keeps the scones soft and tender.

Transfer the dough onto a lightly floured surface and gently shape it into a circle, about 9 inches wide.

Cut the dough into 8 wedges and place them onto your prepared baking sheet, leaving a bit of space between each one.

Bake at 425°F for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 10 minutes, or until lightly golden.

Let them cool before adding the glaze.

Maple Glaze

In a small bowl, whisk together the melted butter, maple syrup, milk, and powdered sugar until smooth.

Drizzle over the cooled scones and let it set before serving.

A Simple Joy in Your Sourdough Journey

This is one of those recipes that reminds me that sourdough doesn’t have to be complicated. It can be simple, cozy, and fit right into your rhythm as a busy mom.

If you’ve been wanting to start sourdough but feel overwhelmed, I created something just for you 🤍

👉 The Simple Sourdough Guide

A step-by-step, realistic approach to sourdough for busy moms who want to bake from scratch—without stress or confusion.

And if you’re curious about the tools I personally use in my kitchen, I’ve also put together a list of my favorite sourdough essentials: My Amazon Favorites for Sourdough Baking

If you try these maple sourdough scones, I’d love to hear how they turned out for you.