Sourdough Scones with Maple and Pecans
When my sister asked me to babysit her sourdough starter for five weeks while she vacationed in sunny Arizona, I thought it would be a simple task. Little did I know how quickly sourdough discard would pile up! To avoid wasting it, I searched for creative ways to put it to good use. The result? These buttery, tangy Sourdough Scones with Maple and Pecans.
This recipe combines maple syrup’s nutty sweetness, pecans’ crunch, and sourdough’s signature tang. Adapted from a recipe by King Arthur Baking (a favorite resource of mine), these scones are perfect for breakfast or an afternoon treat.
Ingredients You’ll Need
- All-Purpose Flour – King Arthur is my go-to for its consistent quality.
- Sourdough Discard – Adds a tangy depth of flavor while reducing waste.
- Butter – Cold, unsalted butter is essential for flaky scones.
- Brown Sugar – Provides a warm sweetness to the dough.
- Pecans – Lightly toasted for added texture and a nutty boost.
- Buttermilk – Keeps the scones tender and moist.
- Eggs – Bind the dough and add richness.
- Vanilla Extract – Enhances the maple flavor.
- Maple Syrup – For a hint of sweetness in the dough and the glaze.
- Confectioners’ Sugar – Forms the base of the glaze.
- Baking Powder – Ensures the scones rise beautifully.
- Salt – Balances the sweetness and enhances flavors.
Step-by-Step Instructions
- Step 1: Combine 2 ½ cups flour, ¼ cup brown sugar, 1 tablespoon baking powder, and one teaspoon salt in a food processor. Pulse to mix.
- Step 2: Add 6 tablespoons of cold butter (cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter bits. Add 1 cup of toasted pecans and pulse a few times to distribute.
- Step 3: Whisk together ½ cup buttermilk, ¼ cup sourdough discard, 1 egg, 2 teaspoons vanilla, and 2 tablespoons maple syrup in a large bowl.
- Step 4: Gradually fold the dry mixture into the wet ingredients until a shaggy dough forms. It’s okay if some dry bits remain—don’t overmix!
- Step 5: Transfer the dough to a lightly floured surface. Gently press it into a 12″ x 6″ rectangle. Cut into three equal sections, stack them, and roll them out again. Repeat this process twice to create flaky layers. Finally, shape it into an 8″ x 5″ rectangle, wrap it in plastic, and chill for 20 minutes.
- Step 6: Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Step 7: Unwrap the chilled dough and cut it in half lengthwise, forming two long rectangles. Then, cut each rectangle in half crosswise to make four smaller rectangles. Slice each smaller rectangle diagonally to create eight triangles. Arrange the triangles on the prepared baking sheet and brush the tops with buttermilk.
- Step 8: Bake for 5 minutes at 425°F, then reduce the temperature to 375°F and bake for another 15–20 minutes until the tops are golden brown.
- Step 9: While the scones cool slightly, prepare the glaze. In a bowl, whisk together 3 tablespoons maple syrup, 1 tablespoon melted butter, ¼ teaspoon salt, and ¾ cup confectioners’ sugar until smooth.
- Step 10: Spread the glaze over the warm scones and enjoy immediately!
Tips for Perfect Scones
- Work Quickly with Butter: Keep your butter cold and handle the dough minimally to maintain flakiness.
- Layer for Flakiness: The stacking and rolling technique creates irresistible layers in the scones.
- Enjoy Fresh: These scones are best the same day they’re made. Store leftovers in an airtight container for up to two days, but expect them to lose some tenderness.
- Enhance the Maple Flavor: I added more maple syrup to the dough for an extra maple flavor.
Using Sourdough To Make A Delicious Scone!
These scones are a must-try if you’re swimming in sourdough discard like I was. They’re buttery, tangy, and perfectly balanced with maple and pecan flavors—a delightful twist on a classic breakfast treat.
More Sourdough Discard Recipes
Great Ways To Use Your Discard!
Sourdough Scones with Maple and Pecans
A great way to use sourdough starter! These scones have a tangy, buttery flavor.
Ingredients
Dough
- 2½ cups King Arthur all-purpose flour
- 6 tablespoons unsalted butter, cold and cut into cubes
- ¼ cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup sourdough starter discard
- ½ cup buttermilk, plus more for brushing
- ½ cup pecans, roughly chopped and toasted
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
Glaze
- 3 tablespoons maple syrup
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon salt
- ¾ cup confectioners' sugar
Instructions
- Combine 2 ½ cups flour, ¼ cup brown sugar, 1 tablespoon baking powder, and one teaspoon salt in a food processor. Pulse to mix.
- Add 6 tablespoons of cold butter (cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter bits. Add 1 cup of toasted pecans and pulse a few times to distribute.
- Whisk together ½ cup buttermilk, ¼ cup sourdough discard, 1 egg, 2 teaspoons vanilla, and 2 tablespoons maple syrup in a large bowl.
- Gradually fold the dry mixture into the wet ingredients until a shaggy dough forms. It’s okay if some dry bits remain—don’t overmix!
- Transfer the dough to a lightly floured surface. Gently press it into a 12″ x 6″ rectangle. Cut into three equal sections, stack them, and roll them out again. Repeat this process twice to create flaky layers. Finally, shape it into an 8″ x 5″ rectangle, wrap it in plastic, and chill for 20 minutes.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Unwrap the chilled dough and cut it in half lengthwise, forming two long rectangles. Then, cut each rectangle in half crosswise to make four smaller rectangles. Slice each smaller rectangle diagonally to create eight triangles. Arrange the triangles on the prepared baking sheet and brush the tops with buttermilk.
- Bake for 5 minutes at 425°F, then reduce the temperature to 375°F and bake for another 15–20 minutes until the tops are golden brown.
- While the scones cool slightly, prepare the glaze. In a bowl, whisk together 3 tablespoons maple syrup, 1 tablespoon melted butter, ¼ teaspoon salt, and ¾ cup confectioners' sugar until smooth.
- Spread the glaze over the warm scones and enjoy immediately!
Nutrition
Calories: 410kcal
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