An ode to chillier days to come, sourdough maple pecan scones. This recipe is a lovechild of Thali Ho’s pecan scones, using my favorite sourdough base. They are soft and tender, studded with sweet crunchy pecans and glazed with a maple cinnamon icing. Serve warm, drizzled with maple glaze for them at their coziest.
Ingredients
Butter. Unsalted and cold.
Heavy cream. Adds moisture and fat contributing to a tender and flaky scone.
Sourdough discard. Cold from the fridge and no older than two weeks!
Egg yolk. Add richness and helps bind the dough.
All Purpose Flour. Hayden Flour Mills All Purpose Sonora is my go to.
Cinnamon. Warm sweet flavor.
Pecans. Lightly toast them for more flavor. Walnuts are also wonderful in this recipe.
Brown Sugar. For sweetness, moisture and notes of caramel.
Notes On The Glaze
I like my glaze on the thicker side, for piping. It’s decadent and makes a generous amount. Feel free to cut this recipe in half and thin it out a bit for spooning over the warm scones.
For a brown butter maple glaze start with 1/4 cup butter and brown it until toasted and nutty.
How to Make the Perfect Sourdough Scones
After dozens of scones I have picked up a few tips and tricks along the way.
- Freeze your butter ahead. I like to use a cheese grater to grate the butter and store it in an airtight container in the freezer.
- Cold ingredients make the flakiest scones. Use sourdough discard from the fridge, a cold egg yolk and cream.
- After assembling the scones freeze them before baking.
- Enjoy shortly after baking. Allow to cool for about 20 minutes, glaze and enjoy warm.
Sourdough Maple Pecan Scones
Description
adapted from Thali Ho
Ingredients
1/2 cup (70g) coarsely chopped pecans or walnuts
1/2 cup + 2 tbsp (140 g) unsalted butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) all purpose flour
1/3 cup + 1 tbsp (90g) light brown sugar
2 1/2 tsp cinnamon
1 tbsp baking powder
1/2 tsp salt
For the Glaze
1.5 cups (180g) confectioners sugar
1/4 cup maple syrup
2 tablespoon unsalted butter, melted
1 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt
Instructions
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- Preheat the oven to 350. Line two large baking sheets with parchment paper. Scatter the pecans on one of the sheets and roast until golden brown, 10-12 minutes. Set aside to cool. Increase the oven to 375.
- In a medium bowl, whisk together the heavy cream, discard and egg yolk.
- In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture and pecans until just combined. Knead the dough a few times to bring it together.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8″disc shape. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. To long-ferment: Store the covered scones in the fridge overnight up to 24 hours.
- Brush the tops of the scones with cream. Bake for 22-25 minutes, or until golden and cooked though. Let cool for a few minutes.
- Meanwhile make the glaze. Whisk together the powdered sugar, maple syrup, butter, vanilla, cinnamon and salt until smooth. Spoon or drizzle over the tops of the scones.
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