Go Back
sourdough maple pecan scones

Sourdough Maple Pecan Scones

These sourdough maple pecan scones are lightly sweetened with maple and perfectly offset by the flavors of toasted pecan and tangy sourdough.
5 from 4 votes
Print Recipe Pin Recipe

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.
  • 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

Notes

To freeze scones before baking: Shape and cut the unbaked, prepared scones and lay them on a baking sheet. Place the baking sheet into the refrigerator until the scones are completely frozen. (a few hours) Then, place them into a gallon freezer safe Ziploc.
To bake from frozen: Take the scones out of the freezer and arrange them on a baking sheet, allow them to partially thaw before baking according to the instructions. If you bake them from fully frozen, you will just need to add baking time to them as they will take longer to bake. 
To store: Scones can be stored at room temperature in a Ziploc bag or airtight container for up to 2 days.