Sourdough Maple Pecan Scones
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!
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Servings: 8 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
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.
Nutrition
Serving: 1scone | Calories: 504kcal | Carbohydrates: 68g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 411mg | Potassium: 115mg | Fiber: 2g | Sugar: 39g | Vitamin A: 657IU | Vitamin C: 0.2mg | Calcium: 129mg | Iron: 2mg
Calories: 504kcal
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