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Maple Pecan Sourdough Scones

Delicious Maple Pecan Sourdough Scones You’ll Crave Daily

These Maple Pecan Sourdough Scones blend maple sweetness with crunchy pecans for an irresistible breakfast treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Provides structure and tenderness; no specific substitutions recommended since whole wheat can alter texture.
  • 1/3 cup Granulated Sugar Adds sweetness; brown sugar can be used for a deeper flavor.
  • 1 teaspoon Baking Soda A leavening agent that helps scones rise; ensure it's fresh for best results.
  • 1 teaspoon Baking Powder Works with baking soda to promote fluffiness; check the expiration date for effectiveness.
  • 1/2 teaspoon Salt Enhances flavor balance; sea salt can offer a more textured finish.
  • 1 cup Pecans (chopped) Provides crunch and nutty flavor; walnuts or almonds can be good substitutes.
  • 1/2 cup Unsalted Butter (cold) Adds richness and aids in creating a flaky texture; margarine may impact taste.
  • 1/2 cup Sourdough Starter (active or discard) Contributes moistness and a unique tang to the scones; use a 100% hydration starter for best outcomes.
  • 1/2 cup Milk Hydrates dough for softness; heavy cream can create a richer scone.
  • 1/4 cup Maple Syrup Gives a sweet, distinctive flavor crucial for the glaze; honey is a possible substitute but may alter the taste.
  • 1 cup Powdered Sugar Used for the glaze, providing sweetness and smoothness; no substitutions recommended for glaze consistency.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • pastry blender
  • Knife or Bench Scraper

Method
 

Step‑by‑Step Instructions for Maple Pecan Sourdough Scones
  1. Preheat your oven to 425°F (218°C) and prepare your baking sheet by lining it with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
  3. Grate the cold unsalted butter directly into your dry mixture and work it into the flour blend until it resembles coarse crumbs.
  4. Fold in the chopped pecans, ensuring an even distribution throughout the dough.
  5. In a separate bowl, mix together the sourdough starter, milk, and maple syrup until well combined.
  6. Pour the wet mixture into your dry ingredients and mix until just combined, with some dry spots remaining visible.
  7. Turn the dough out onto a lightly floured surface, shaping it into a 9-inch circle about 1 inch thick. Cut into 8 equal wedges.
  8. Transfer the wedges to your prepared baking sheet and bake for 5 minutes at 425°F. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes.
  9. Let the scones cool on the baking sheet for about 10 minutes before preparing the glaze with powdered sugar, maple syrup, and a splash of milk.
  10. Drizzle the glaze over each scone and enjoy!

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days; refrigerate for up to a week or freeze for up to 3 months.

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