Maple Pecan Sourdough Scones
These amazing maple pecan sourdough scones showcase a tender scone with bits of pecan, topped with a delicious maple glaze. Perfect for a fall treat, they are easy to make and the perfect way to use up your sourdough starter!
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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