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.

Spread the glaze over the warm scones and enjoy immediately!