Sourdough Maple Pecan Scones
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These buttery sourdough maple pecan scones are tender, flaky, and perfectly sweetened with a rich maple glaze. A cozy breakfast or brunch treat that’s the best way to use up sourdough discard while enjoying bakery-quality scones!
Scones are my favorite way to have a “treat” when I’m not craving something super sweet. The flavor of scones are subtle–buttery, flaky, delicious. The maple glaze is where the sweetness shines in this recipe and the combination is heavenly!
Autumn is when my baking mode goes from manageable to “I need to bake *all* the things” real quick. It’s just such a cozy season and in the midwest, where I live, it seems to be short lived–so I try to soak up as much autumnal coziness as I can before it’s winter for 7 months.
These maple pecan scones are such a lovely way to enjoy a blustery morning with a mug of hot coffee. And they’re a breeze to make! Full steps are listed below with pictures and video.
Looking for more autumn-inspired desserts? Check these out:
- pumpkin swirl sourdough bread
- sourdough apple cider donuts
- brown butter apple streusel bread
- brown butter salted caramel cupcakes
- sourdough pumpkin cupcakes
Step-By-Step Instructions
Mix the Dry Ingredients
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, and salt until evenly combined.
Grate and Add the Butter
Grate cold butter and toss it into the dry ingredients. Use your fingertips or a pastry cutter to gently mix until the butter pieces are coated and the mixture looks like coarse crumbs.
Prepare the Wet Ingredients
In a separate bowl, whisk together the egg, sourdough discard, heavy cream, and vanilla extract until smooth.
Combine the Dough
Pour the wet mixture into the dry ingredients. Gently stir until the dough begins to come together, then fold in the chopped pecans.
After stirring, I like to flip the bowl of ingredients onto the counter and use my hands to combine everything. The warmth of your hands combined with the butter, helps meld everything together.
Fold for Flakiness
Transfer the dough to a lightly floured surface. Fold it over itself 2–3 times to create buttery, flaky layers. Handle the dough gently to keep the texture light.
Shape the Disc
Pat the dough into a 1-inch thick, 8-inch wide disc. This size ensures even baking and perfectly sized wedges.
Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for 20–30 minutes. Chilling helps the butter stay cold, creating tender, flaky scones.
Cut the Wedges
Remove the chilled disc and slice it into 8 even wedges. Slightly separate the pieces to allow room for rising during baking.
Bake
Brush the tops of the scones with heavy cream. Bake for 25–27 minutes, or until the scones are golden brown and set. Cool before adding the glaze.
Make the Maple Glaze
While the scones cool, whisk together powdered sugar, maple syrup, heavy cream, and vanilla extract until smooth and pourable.
Drizzle the glaze over the scones and sprinkle some chopped pecans over the glaze. Enjoy!
Top Tips for the Best Sourdough Maple Pecan Scones
- Keep Everything Cold: Cold butter creates the flakiest layers. Grate butter straight from the fridge (or freeze for 10 minutes before grating).
- Don’t Overmix: Mix the dough only until it just comes together to avoid tough, dense scones.
- Fold for Layers: Gently fold the dough over itself a few times to create buttery, flaky layers.
- Chill Before Baking: Chill the shaped dough for at least 20–30 minutes to help the scones rise tall and bake evenly.
- Use Fresh Sourdough Discard: A recently fed discard adds a mild tang and light lift—avoid discard that’s overly acidic or old.
Storage
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; bring to room temp or warm briefly before serving.
- Freezer: Freeze unglazed scones in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then reheat in a 300°F oven for 8–10 minutes and glaze after warming.
- Make-Ahead Tip: You can cut and chill the unbaked scone wedges overnight; bake directly from the fridge, adding 1–2 extra minutes to the bake time.
Sourdough Maple Pecan Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons cold butter grated
- 1 large egg
- ½ cup sourdough discard or active, bubbly starter
- ½ cup heavy cream
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream for brushing over the scones before baking
For the Maple Glaze
- 2 tablespoons heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- extra chopped pecans to sprinkle over scones
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- Cut in Butter: Add grated cold butter and gently toss to coat. Use fingertips or a pastry cutter to mix until the texture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together egg, sourdough discard, heavy cream, and vanilla. Pour into dry ingredients and gently mix until just combined. Fold in chopped pecans.After stirring, I like to flip the bowl of ingredients onto the counter and use my hands to combine everything. The warmth of your hands, combined with the butter, helps meld everything together.
- Fold for Flakiness: Turn dough onto a lightly floured surface and fold it over itself 2–3 times to create buttery, flaky layers. I will flatten out the dough (about an inch or two thick) and fold it over itself a few times.
- Shape & Chill: Pat the dough into a 1-inch thick, 8-inch wide disc. Wrap the disc in plastic wrap and chill in the fridge for 20–30 minutes to firm up before cutting.
- Cut & Bake: Slice the chilled disc into 8 wedges, slightly separate them, then brush the top of each one with heavy cream. Bake on the parchment-lined baking sheet for 25–27 minutes, or until golden brown. Cool slightly before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, heavy cream, and vanilla until smooth. Drizzle over cooled scones. Sprinkle some chopped pecans over the scones.
Notes
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; bring to room temp or warm briefly before serving.
- Freezer: Freeze unglazed scones in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then reheat in a 300°F oven for 8–10 minutes and glaze after warming.
- Make-Ahead Tip: You can cut and chill the unbaked scone wedges overnight; bake directly from the fridge, adding 1–2 extra minutes to the bake time.
If you’ve never made scones, let this one be your introduction! They are simple to make and the family will love them! Let me know what you think if you make them!