Sourdough Maple Pecan Scones
These scones are thick, light, fluffy, and they have a wonderful earthy flavor. The scone’s flavor is complimented perfectly with the sweet maple glaze. They are delicious to have for breakfast with a cup of coffee or as a grab-n-go snack. They can be long fermented or baked right away. Also, I know that every sourdough baker has sourdough discard, these are made with sourdough discard too.
Instructions:
Step One:
In a large bowl mix together: flour, baking powder, baking soda, and salt.
Chop in butter until butter appears to be small pea sized pieces. Then toss in chopped pecans.
In a small bowl mix together: sourdough starter, maple syrup, vanilla extract, milk, and sour cream.
Step Two:
Mix wet ingredients into the dry until it is a shaggy dough.
Dump the mixture out onto the counter and press into a 2 inch thick circle.
Now you can either cook the scones right away or cover them with cling wrap, ferment overnight in the refrigerator, and cook in the morning.
Step Three:
In the morning or when you are ready to cook, cut the dough into 8 “pie” slices.
Place them on a baking sheet.
Bake at 350° F for 20 minutes.
Step Four:
While the scones are cooking, heat a pot over high heat to make the maple glaze topping.
Bring the maple syrup and butter to a boil and boil until candy thermometer reads 240° F.
Drizzle candied liquid over warm scones.
Sourdough Maple Pecan Scones
Equipment
- Candy Thermometer
Ingredients
- 3 cups flour unbleached white
- 2 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Sea salt
- 1/2 Cup Butter Softened
- 1 Cup Pecans Chopped
- 1/2 Cup Sour cream
- 1/2 Cup Sourdough discard
- 2 tsp Vanilla extract
- 1/4 Cup Maple syrup
- 1/2 Cup Milk
Maple Glaze Topping
- 1/2 Cup Maple syrup
- 2 Tbsp Butter
Instructions
- In a large bowl mix together: flour, baking powder, baking soda, and salt.
- Chop in the cold/soft butter until the size of peas. Then toss in chopped pecans.
- In a small bowl mix together: sour cream, sourdough starter, vanilla extract, milk, and maple syrup.
- Mix the wet ingredients into the dry ingredients until it is partly combined. Dump contents out on a clean surface and gently press into a 2 inch thick circle. Now, you can either cook right away or cover with cling wrap, place in the refrigerator and cook in the morning.
- Divide the disc of dough into 8 slices. Arrange on a baking sheet.
- Bake at 350° F for 20 minutes.
- While the scones are cooking, heat a pot on high heat. Combine the butter and maple syrup together in the pot. Boil maple syrup and butter together until candy thermometer reads 240° F.
- Place scones on a wire rack to cool. Drizzle hot, candied maple syrup mixture over the warm scones.