Maple Pecan Sourdough Scones

Recipe by Hannah Dela Cruz
Not Yet Reviewed

Whether you're a scone fan or a scone skeptic, you must try these sourdough scones. With their rich, buttery flavor, soft, cakey interiors, and crisp, golden edges, they prove that scones can edge out muffins in the highly competitive breakfast baked goods bracket. The sourdough discard lends a slight aromatic tang, while the thick and slightly salty maple glaze pairs perfectly with the toasted pecans.

Prep
10 mins
Bake
15 to 20 mins
Total
50 mins
Yield
8 scones
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Maple Pecan Sourdough Scones - select to zoom
Maple Pecan Sourdough Scones - select to zoom
Maple Pecan Sourdough Scones - select to zoom

Instructions

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  1. To make the dough: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. 

  2. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger, pea-sized chunks of butter to remain unincorporated. Mix in the pecans. 

  3. In a large liquid measuring cup, whisk together the buttermilk, sourdough starter, egg, and vanilla until homogeneous.  

  4. Add the buttermilk mixture to the dry ingredients and stir until most of the flour is moistened. (A bowl scraper is a handy tool here.) The dough will not be cohesive, and some dry bits are OK.  

  5. Transfer the dough to a lightly floured surface and pat or roll it into a rough 12" x 6" rectangle.  

  6. Divide the dough into thirds, about 4" x 6" each. Stack the pieces of dough on top of one another, tucking any dry bits or stray pecans between the layers.  

  7. Once again, pat or roll the dough into a rough 12" x 6" rectangle, divide it into thirds, and stack the pieces. 

  8. Pat or roll the dough into a rough 8" x 5" rectangle. By now, the dough should have come together with almost no loose bits. 

  9. Wrap the dough in plastic wrap or your favorite reusable wrap and refrigerate it for 15 to 30 minutes. 

  10. While the dough is chilling, preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment paper, or lightly grease. 

  11. To bake the sourdough scones: Unwrap the dough and use a bench knife or chef’s knife to divide it in half crosswise, yielding 2 rectangles. Cut each rectangle in half again crosswise to make 4 smaller rectangles. Then cut each smaller rectangle in half diagonally to make 8 triangular scones. 

  12. Transfer the shaped scones to the prepared baking sheet, leaving a couple inches between each, and brush the tops with buttermilk.

  13. Bake the scones for 5 minutes. Without opening the oven door, lower the temperature to 375°F and bake for another 15 to 20 minutes, or until the tops of the scones are light golden brown.  

  14. Remove the scones from the oven and transfer them to a cooling rack. Let cool slightly, about 15 minutes, while you make the glaze.  

  15. To make the glaze: In a medium bowl, whisk together the maple syrup, melted butter, and salt. Stir in the confectioners’ sugar to form a thick, smooth icing. 

  16. While the scones are still slightly warm, spread about 2 teaspoons of glaze on top of each. Set aside briefly for glaze to set.

  17. Storage information: Sourdough scones are best enjoyed the day they’re baked. Store any leftover scones in an airtight container at room temperature for up to 2 days. 

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