Maple Pecan Sourdough Scones with Maple Pecan Glaze
There is something about a warm scone on a cool fall morning that makes the whole house feel a little more like home.
These Maple Pecan Sourdough Scones are tender and buttery with just the right amount of sourdough tang, sweet maple syrup, crunchy pecans, and warm cinnamon and nutmeg. And because apparently a maple scone wasn’t quite cozy enough on its own, they are finished with a simple maple pecan glaze.
These are the kind of scones I imagine alongside a steaming cup of coffee while the leaves are changing outside and the kitchen smells like butter, maple, and toasted pecans.
They are also a wonderful way to use sourdough discard or extra starter.
Maple Pecan Sourdough Scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup cold unsalted butter, cut into small cubes
- ½ cup sourdough discard or unfed sourdough starter
- ½ cup pure maple syrup
- ?–½ cup heavy cream or milk, as needed
- ½ cup chopped pecans
For the tops:
- A little heavy cream or milk for brushing
- A sprinkle of coarse sugar, optional
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Add the cold butter and work it into the flour mixture with a pastry cutter, your fingers, or two knives until the mixture resembles coarse crumbs with some small pieces of butter still visible.
Stir in the chopped pecans.
Add the sourdough discard and maple syrup. Begin gently mixing, adding the cream a little at a time until the dough just comes together.
Don’t overwork it. A slightly shaggy dough is exactly what you want for tender scones.
Turn the dough onto a lightly floured surface and gently bring it together. Pat it into a circle about 1 inch thick.
Cut into 8 wedges and place them on the prepared baking sheet, leaving a little space between each one.
For especially flaky scones, place the shaped scones in the refrigerator for about 15–20 minutes before baking. This gives the butter a chance to firm back up.
Brush the tops lightly with cream and sprinkle with coarse sugar if desired.
Bake for approximately 18–22 minutes, or until the scones are lightly golden around the edges and baked through.
Let them cool for a few minutes while you make the glaze.
Maple Pecan Glaze
Ingredients
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk or cream
- ¼ teaspoon cinnamon
- 2 tablespoons finely chopped pecans
- Tiny pinch of salt
Instructions
Whisk together the powdered sugar, maple syrup, cinnamon, and salt.
Add the milk or cream a little at a time until you reach a thick but pourable glaze.
Drizzle generously over the slightly warm scones and sprinkle with the chopped pecans.
Let the glaze set for a few minutes before serving.
A Little Fall Magic
These are best served warm, preferably with a cup of coffee or tea and absolutely no reason to rush.
The maple adds a soft sweetness without overpowering the scone, while the pecans bring that buttery crunch that makes fall baking so comforting. The cinnamon and nutmeg are subtle, but they give the whole kitchen that familiar autumn smell.
And if you happen to have one left the next morning?
Warm it for a few seconds and pour yourself another cup of coffee.
That’s not leftovers.
That’s breakfast.
