Maple Pecan Sourdough Scones – Easy Discard Recipe
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These maple pecan sourdough scones really may be one of my absolute favorite scone recipes.
They are an easy recipe to make with discard sourdough starter (or active!), and can be made the same day or long fermented.
Showcasing bits of chopped pecan in a tender scone drizzled with maple glaze, they are the perfect combination of fall flavors, without being overpoweringly sweet.
They’ll make your house smell like a bakery, and be the perfect go-to recipe for fall parties, baby showers, or potlucks.
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Whether you have them for breakfast, brunch, or dessert, I hope these maple pecan sourdough scones help you savor the flavors of fall, and that you enjoy them as much as I do.
Maple Pecan Sourdough Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 Tbsp baking powder aluminum-free
- 1/2 tsp cinnamon
- ½ tsp salt
- 8 Tbsp unsalted butter frozen and then grated
- 3/4 cup chopped pecans
- ½ cup sourdough starter active or discard
- 1 egg + 1 egg yolk cold
- 1 tsp vanilla
- 2 Tbsp milk cold + more if needed
- 2 Tbsp maple syrup
Topping
- ½ cup powdered sugar
- ¼ cup maple syrup
- dash of salt
- 2 Tbsp chopped pecans for sprinkling on top
Instructions
Long Fermentation Instructions
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the chopped pecans and toss to distribute evenly.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, maple syrup, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- Meanwhile, combine the powdered sugar, maple syrup, and salt until well-mixed. Drizzle over the scones and top with a few bits of chopped pecan. Enjoy!
Same Day Instructions
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the chopped pecans and toss to distribute evenly.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, maple syrup, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- Meanwhile, combine the powdered sugar, maple syrup, and salt until well-mixed. Drizzle over the scones and top with a few bits of chopped pecan. Enjoy!
Notes
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- Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
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- Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough helps the scones not spread as much.
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- Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.
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Kitchen Equipment
Ingredients to Note for Maple Pecan Sourdough Scones
- Unsalted , frozen butter – Using unsalted butter allows you to control the amount of salt in the recipe. However, I have tested this recipe with salted butter, and it did taste just fine; it just may depend on which salted butter you use. Using frozen butter helps keep the scones from spreading as much.
- Sourdough starter – You can use discard starter for a quick and easy recipe. (See my tip below regarding chilling if you use discard starter.) However, I also I like using active starter and allowing the maple pecan sourdough scone dough to ferment for better nutrition.
- Pecans – I used pecans roughly chopped in various sizes.
- Cinnamon – This adds a deep warm flavor to the scones without overpowering the maple and pecan flavors.
Tips for Maple Pecan Sourdough Scones
- Add the chopped pecans before the wet ingredients – Adding the pecans before adding the wet ingredients allows you to disperse the pecans more evenly in the dough, and with much less mixing to the dough.
- Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
- Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough harden up, helping your scones not spread as much when baked.
- Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk. If the scone dough appears too dry, just add milk one tablespoon at a time until you reach the desired consistency.
Storage Instructions for Maple Pecan Sourdough Scones
To store these maple pecan sourdough scones, place in an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to one week.
Frequently Asked Questions for Maple Pecan Sourdough Scones
More Sourdough Scone Recipes
If you like these scones, check out these!
Cheddar and Chive Sourdough Scones
Chocolate Chip Sourdough Scones
Pumpkin Sourdough Scones with Maple Glaze
Cranberry Orange Sourdough Scones
Lemon Blueberry Sourdough Scones
Step-by-Step Instructions and Photos
Long Fermentation Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the chopped pecans and toss to distribute evenly.
4. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, maple syrup, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
5. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
6. Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
7. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
8. Meanwhile, combine the powdered sugar, maple syrup, and salt until well-mixed. Drizzle over the scones and top with bits of chopped pecan. Enjoy!
Same-Day Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the chopped pecans and toss to distribute evenly.
4. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, maple syrup, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
5. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
6. Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
7. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
8. Meanwhile, combine the powdered sugar, maple syrup, and salt until well-mixed. Drizzle over the scones and top with bits of chopped pecan. Enjoy!
I am so excited to try these!! They look delicious!!
Thanks, Samara! They are seriously SO good!
These literally are one of my favorite scones. I hope you like them as much as I do! Leave me a comment if you have any questions!! I’m happy to help!
Oh wow, these sound so very delicious and they look fantastic! Saving this recipe and hope to make it soon!
I made these today for a family get together and everyone loved them! I made a double batch and they were gone immediately. So delicious and simple to make! The dough was a little wet but I just chilled it in the fridge before working it into rounds to cut into triangles and it was super easy to work with. I’m new to making scones and loved how simple and absolutely decadent these were!
So glad you liked them!!
So glad you liked them!!
There can be some variations in dough texture… depending on the moisture content of your starter. Just add a few more tablespoons of flour if needed!
I was curious if you could make these without the sourdough starter?
You can certainly try… but they may turn out slightly drier, since the starter adds moisture. If you try doing so, you may need to add a few tablespoons of milk (start with one, and then go from there) to reach the desired consistency. If you need pointers on what consistency to aim for, check out the drop down Q and A’s above for info on the texture. Hope that helps, Tina!
You have to try this recipe!! The best scones I’ve ever had.
Thank you, Regina! I’m so glad you liked them.