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Sourdough Maple Pecan Scones
Buttery pecan scones made with sourdough discard, lightly sweetened with maple syrup, and finished with a warm maple glaze.
- Total time
- About 50–55 min
- Yield
- 8 scones
- Starter
- Unfed / discard
- Heat
- 400°F / 204°C
Ingredients
Dry ingredients & butter
- 2 cups bread flour (all-purpose is an option)
- ½ cup granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter (1 stick), grated
- 1 cup chopped pecans
Wet ingredients
- ½ cup sourdough discard, unfed
- ⅓ cup milk; whole milk was used
- 2–3 Tbsp maple syrup, to taste
Maple glaze
- 1 cup powdered sugar, plus more if needed
- As needed maple syrup
- As needed milk
Method
Mix the dough
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- Grate the cold butter and work it into the dry ingredients. Stir in the chopped pecans.
- In a second bowl, mix the sourdough discard, ⅓ cup milk, and 2–3 Tbsp maple syrup. Use the larger amount for more maple flavor.
- Add the wet ingredients to the dry ingredients and mix with a fork. Work the dough together by hand, pressing it into any loose flour until it holds together. The dough starts dry; the source says this takes about 4–5 minutes. Stop once combined.
Shape & bake
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Shape the dough into a disc on the parchment. Cut into 8 wedges, then spread them apart so they do not touch.
- Bake for about 25 minutes, until golden along the edges and the center reaches about 200°F.
Glaze while warm
- While the scones bake, mix the 1 cup powdered sugar with a little maple syrup and milk, adding the liquids gradually until the glaze is smooth and drizzleable.
- If the glaze is too thin, add more powdered sugar. If too thick, add a little more maple syrup.
- Let the scones cool for 5–10 minutes, then drizzle with the glaze while still warm.
Helpful Notes
My saved note:
Sweet Bakes - Unfed / discard
Sourdough Maple Pecan Scones
Buttery pecan scones made with sourdough discard, lightly sweetened with maple syrup, and finished with a warm maple glaze.
- Total time
- About 50–55 min
- Hands-on
- About 20 min
- Yield
- 8 scones
- Starter
- Unfed / discard
- Difficulty
- Beginner
- Heat
- 400°F / 204°C
- Pan or vessel
- Parchment-lined baking sheet
Gather first
Ingredients
Ingredients
Dry ingredients & butter
- 2 cups bread flour (all-purpose is an option)
- ½ cup granulated sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter (1 stick), grated
- 1 cup chopped pecans
Wet ingredients
- ½ cup sourdough discard, unfed
- ⅓ cup milk; whole milk was used
- 2–3 Tbsp maple syrup, to taste
Maple glaze
- 1 cup powdered sugar, plus more if needed
- As needed maple syrup
- As needed milk
Method
Step by step
Part 1
Mix the dough
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- Grate the cold butter and work it into the dry ingredients. Stir in the chopped pecans.
- In a second bowl, mix the sourdough discard, ⅓ cup milk, and 2–3 Tbsp maple syrup. Use the larger amount for more maple flavor.
- Add the wet ingredients to the dry ingredients and mix with a fork. Work the dough together by hand, pressing it into any loose flour until it holds together. The dough starts dry; the source says this takes about 4–5 minutes. Stop once combined. Use: ½ cup sourdough discard, unfed⅓ cup milk; whole milk was used2–3 Tbsp maple syrup, to taste
Set a check timer
Part 2
Shape & bake
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Shape the dough into a disc on the parchment. Cut into 8 wedges, then spread them apart so they do not touch.
- Bake for about 25 minutes, until golden along the edges and the center reaches about 200°F.
Part 3
Glaze while warm
- While the scones bake, mix the 1 cup powdered sugar with a little maple syrup and milk, adding the liquids gradually until the glaze is smooth and drizzleable.
- If the glaze is too thin, add more powdered sugar. If too thick, add a little more maple syrup.
- Let the scones cool for 5–10 minutes, then drizzle with the glaze while still warm.
Set a check timer
Part 4
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden edges; center about 200°F / 93°C
Storage
Cool fully and keep airtight, or freeze unglazed scones for longer storage.
Reheat or serve
Warm unglazed scones briefly in a low oven, then add the glaze.
Keep Baking
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