Description

Maple Pecan Sourdough Scones are soft, buttery pastries with a lightly crisp exterior and a tender, flaky inside. The addition of sourdough discard brings a subtle tang that balances the natural sweetness of maple syrup and the rich nuttiness of pecans. These scones are perfect for breakfast, brunch, or a cozy afternoon treat. The maple glaze adds a smooth, sweet finish that melts into every bite, making these scones both comforting and indulgent.

Ingredients

Scale

For the Scones:

2 cups all-purpose flour
½ cup sourdough discard
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter, cubed
½ cup heavy cream
1 egg
¼ cup maple syrup
1 teaspoon vanilla extract
¾ cup chopped pecans

For the Maple Glaze:

1 cup powdered sugar
2–3 tablespoons maple syrup
1–2 tablespoons milk

Instructions

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

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

Step 3: Cut in Butter

Add cold butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Step 4: Mix Wet Ingredients

In another bowl, whisk together sourdough discard, cream, egg, maple syrup, and vanilla extract.

Step 5: Combine Dough

Pour wet ingredients into dry ingredients and mix gently until just combined. Fold in chopped pecans. Do not overmix.

Step 6: Shape the Dough

Turn the dough onto a floured surface and shape into a round disk about 1 inch thick.

Step 7: Cut the Scones

Cut into 8 wedges and place them on the prepared baking sheet, leaving space between each piece.

Step 8: Bake

Bake for 18–22 minutes or until golden brown on top.

Step 9: Make the Glaze

Mix powdered sugar, maple syrup, and milk until smooth and pourable.

Step 10: Finish and Serve

Drizzle glaze over slightly cooled scones and let it set before serving.

Notes

For the best texture, keep all ingredients cold, especially the butter.
Cold butter creates steam during baking, which gives the scones their flaky layers.
Avoid overmixing the dough, as this can make the scones dense instead of light and tender.
The dough should be slightly crumbly but hold together when pressed.
When baking, make sure the scones are spaced properly so they cook evenly and develop a golden exterior.
Let them cool slightly before adding the glaze so it sets nicely on top rather than melting completely.

Nutrition

Serving Size: Per serving
Calories: 320