These sourdough maple pecan scones are lightly sweetened with maple and perfectly offset by the flavors of toasted pecan and tangy sourdough.
you will love these Sourdough MAple Pecan Scones
These sourdough maple pecan scones are the perfect breakfast treat! The smells of toasted pecan and pure maple wafting from your oven will give you the warmest, coziest feelings of autumn! They are just lightly sweetened and almost savory without the glaze. But once the glaze goes on they are PERFECTLY sweet and a delectable treat to enjoy with your favorite cup of chai or coffee.
I love baking scones because they are quick to come together, made with household staples, and smell amazing coming fresh from the oven.
Ingedients for sourdough maple pecan scones
To make these delicious sourdough maple pecan scones, you will need:
- 2 Cups All Purpose Flour
- 2 1/4 tsp baking powder
- 1/2 tsp Salt
- 2/3 Cup chopped pecans
- 1/2 Cup Maple Syrup
- 1 Large Egg
- 1/2 Cup Sourdough Starter Discard
- 2 heaping tsp Sour Cream
- 1 Stick COLD Salted Butter, chopped into small pieces
To prepare the sourdough discard scones
First, measure out your flour into a large mixing bowl. Then, add in the baking powder, salt, and chopped pecans.
Next, using a butter knife or potato masher, cut in the cold chopped butter until the largest pieces are no larger than a bean.
In a clean mixing bowl, stir together the pure maple, egg, sour cream and sourdough starter.
Once the wet ingredients are blended together, begin slowly pouring them into the flour and butter mixture. The mix should just barely come together and be able to hold a loose shape.
Place the dough on a baking sheet with a layer of foil or parchment paper and begin gently shaping into a loose circle. Then, cut the circle into 8 wedges. Using a dough scraper or butter knife, carefully separate the wedges so that the have room to expand on the baking sheet as they bake.
Preheat the oven to 400 and set the scones in the refrigerator for 15- 20 minutes to cool. This helps them to hold their shape as they bake and produces a beautifully flakey scone due to the colder temperature of the butter. Once the scones have chilled, take them out and brush them with the egg wash. Then sprinkle on the remaining 2 Tbsp of chopped pecans.
Bake in the preheated oven for 25 minutes, or until the scones are golden brown.
While the scones cool slightly, begin making the maple glaze by mixing together the confectioners sugar, pure maple syrup and heavy cream in a small mixing bowl. Add the wet ingredients slowly and stir vigorously to prevent clumping. Then, sprinkle a pinch of ground cinnamon in and give a final stir.
The consistency should be thin enough to drizzle slowly off a fork.
When the scones are still slightly warm but not hot, drizzle on the maple glaze and serve immediately with coffee or tea. Hide one for yourself to eat in secret later if you have children. Enjoy!
faq and substitutions for maple pecan scones
What is the key to making really good scones? Don’t overwork the dough. When you turn it out of the bowl to shape it, work it only as much as needed to press it into shape. Overworked dough becomes chewy and hard. AND make sure your butter is COLD. You can even stick it in the freezer for a few minutes before cutting it in. The colder the butter, the flakier your layers in the scone.
Can I substitute a different nut for the pecans? Yes, you can. Walnuts or hazelnuts will work best and provide the most similar texture and flavor profile.
Can I make these gluten free? Yes! You can absolutely substitute an all purpose baking blend. Bob’s Red Mill one 1 to 1 is my favorite.
Should scones be crumbly? A properly baked scone should be slightly crumbly with a similar texture to a biscuit. It should be moist, not dry, but a bit more dry than a biscuit.
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Sourdough Maple Pecan Scones
Ingredients
- 2 Cups All Purpose Flour
- 2 1/4 tsp baking powder
- 1/2 tsp Kosher Salt
- 2/3 Cup Chopped Pecans
- 1/2 Cup Pure Maple Syrup
- 1 Large Egg
- 2 Tbsp sour cream
- 1 stick cold salted butter
- 1/2 Cup Sourdough Discard
Egg Wash
- 1 Large Egg
- 2 Tbsp Water
Maple Sugar Glaze
- 1 Cup powdered sugar
- 2 Tbsp Pure Maple Syrup
- 4 Tbsp Heavy Cream
- 1 pinch Ground Cinnamon
Instructions
- First, measure out your flour into a large mixing bowl. Then, add in the baking powder, salt, and chopped pecans.
- Next, using a butter knife or potato masher, cut in the cold chopped butter until the largest pieces are no larger than a bean.
- In a clean mixing bowl, stir together the pure maple, egg, sour cream and sourdough starter.
- Once the wet ingredients are blended together, begin slowly pouring them into the flour and butter mixture. The mix should just barely come together and be able to hold a loose shape.
- Place the dough on a baking sheet with a layer of foil or parchment paper and begin gently shaping into a loose circle. Then, cut the circle into 8 wedges. Using a dough scraper or butter knife, carefully separate the wedges so that the have room to expand on the baking sheet as they bake.
- Bake in the preheated oven for 25 minutes, or until the scones are golden brown.
- While the scones cool slightly, begin making the maple glaze by mixing together the confectioners sugar, pure maple syrup and heavy cream in a small mixing bowl. Add the wet ingredients slowly and stir vigorously to prevent clumping. Then, sprinkle a pinch of ground cinnamon in and give a final stir. The consistency should be thin enough to drizzle slowly off a fork.
- When the scones are still slightly warm but not hot, drizzle on the maple glaze
Trying this recipe out—I noticed there was no butter on the ingredients list, but it does call for it when actually making. I scanned it several times…am I just over looking it? 😂
Hi Meg!
Yes, sorry! It was in the post but somehow got left out of the recipe card! Thanks for pointing it out– you will need one cold stick of salted butter. Hope you enjoy!