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.
Video
Notes
You can use either sourdough discard or activated starter.
Best eaten warm out of the oven.
Store on the counter for up to 3 days.