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.