The MOST Delicious Sourdough Maple Pecan Scones

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while keeping the scones moist.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener that can add flavor without using maple syrup.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content, while bread flour can be less expensive.

Grab a large mixing bowl and a kitchen scale.

Add 280 g (about 2 cups) of all-purpose flour to the bowl.

Add 120 g (1/2 cup) of light brown sugar to the flour.

Add 14 g (1 tbsp) of baking powder and 3 g (1/2 tsp) of salt to the mixture.

Whisk the dry ingredients together and set aside.

Grate 113 g (1/2 cup) of frozen unsalted butter using a box grater.

Add the grated butter to the dry mixture and mix until the butter is lightly coated with flour.

Place the mixture in the fridge to keep the butter solid.

Chop 55 g (1/2 cup) of pecans and mix them into the butter mixture, then return it to the fridge.

In a separate bowl, add 140 g (heaping 1/2 cup) of sourdough discard, 30 g (2 tbsp) of heavy whipping cream, 1 cold egg, and 8 g (2 tsp) of vanilla extract. Whisk until smooth.

Slowly pour the wet ingredients into the dry mixture while stirring with a rubber spatula.

Mix until just combined, being careful not to overmix.

If the dough is too dry, add a little more heavy whipping cream sparingly.

Pour the dough onto a work surface and form it into an 8-inch disc.

Cut the disc into 8 even pieces using a bench scraper.

Top each scone with 1-2 pecans and place them on a parchment-lined baking sheet.

Chill the scones in the fridge for at least 30 minutes or in the freezer for 10-15 minutes.

Preheat the oven to 400°F (200°C).

Brush the tops of the scones with about 15 g (1 tbsp) of heavy whipping cream.

Bake the scones for 18-23 minutes until the tops are golden brown.

While the scones are baking, prepare the maple glaze by mixing 30 g (2 tbsp) of maple syrup, 30 g (2 tbsp) of melted butter, 30 g (2 tbsp) of light brown sugar, and 45 g (3 tbsp) of heavy whipping cream in a bowl.

Add 95-130 g (3/4 to 1 cup) of powdered sugar to the glaze mixture and whisk until smooth.

Once the scones have cooled for a few minutes, drizzle the maple glaze on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens