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Maple Pecan Sourdough Scones

I absolutely love the flavors of maple and pecan. This combo is popular during the fall and winter months, but these flavors and ingredients can be found year round. My sourdough maple pecan scones are a super yummy and easy recipe to use up your extra sourdough discard. They require only a few pantry staples you probably already have and make a great addition to your breakfast, brunch, or afternoon tea.  

Why You Will Love this Sourdough Maple Pecan Scone Recipe

 These scones can be made start to finish in less than one hour. This same day sourdough discard recipe is super fast and easy but your friends and family will think you spent hours making these delicate scones. 

You will love the flaky texture, contrasted by the crunch pecans and the sweet maple glaze drizzled over the top. 

Maple pecans scones with maple glaze on a serving plate.

How to Use Sourdough Starter in Scones

I have made several scone recipes with sourdough discard (like my sourdough strawberry scones, blueberry lemon sourdough scones, cranberry orange sourdough scones, and sourdough pumpkin scones) so I’ve learned all the tricks to make a great scone. The key to adding sourdough starter to your scones is to control the moisture. Adding too much moisture will result in scones that spread and do not look very aesthetic. 

I recommend using 100% hydration starter. This means you use equal parts of water and flour by weight to feed your starter. It is okay if you starter is not a 100% hydration. You may need to add a bit of flour or water to your starter to get the right consistency. 

Ingredients and Substitutions

sourdough maple pecan scone ingredients in individual cups and bowls.
  • Flour: I recommend all purpose flour but bread flour can also be substituted. 
  • Sugar: We use plain white granulated sugar in this recipe. I have not tried substituting brown sugar. Doing so may result in dough that is too wet and may cause the scones to spread slightly. 
  • Baking soda
  • Baking powder
  • Salt
  • Butter: We use unsalted butter for this recipe. You can use regular salted butter but I would recommend reducing the salt in the recipe by 1/4 teaspoon if you do.
  • Pecans: You can substitute walnuts in this recipe for similar results. 
  • Sourdough starter: You can use active sourdough starter or sourdough discard straight from the fridge. 
  • Milk: You can use any type of milk or milk substitute. I have made these with oat milk with good results. 
  • Maple syrup: I highly recommend using pure maple syrup. Maple flavored syrups typically do not taste quite the same nor do they have the same composition. The results may not be as good if you substitute this ingredient. 

How to Make

Step 1: Preheat the oven to 425F.

Step 2: Whisk together the dry ingredients.

Step 3: Grate the cold butter into the dry ingredients and gently mix together with a wooden spoon, rubber spatula or your hands.

grated butter in large mixing bowl containing dry ingredients for maple pecan scones.

Step 4: Stir in the pecans.

dry ingredients for maple pecan scones in bowl.

Step 5: In a separate bowl, mix together the sourdough starter, milk and maple syrup. Add this mixture to the bowl of dry ingredients.

wet ingredients being mixed in small bowl for sourdough maple scones.

Step 6: Gently mix the dough until a shaggy dough that just holds together forms.

Step 7: Transfer the scone dough to a lightly floured surface. Shape the dough into a 9 inch circle. 

Step 8: Use a sharp knife or bench scraper to cut the scones into 8 equal sized wedges.

sourdough maple pecan scones being cut into individual wedges.

Step 9: Transfer the scones to a large baking sheet lined with parchment paper. Bake 5 minutes. Then, reduce temperature to 375F and bake an additional 10 minutes. Allow the scones to cool completely.

Step 10: Make the glaze and drizzle over the scones. 

glazed maple pecan sourdough scones on a wire rack with a bowl of leftover maple glaze.

How to Make Ahead

You can freeze these scones and make several months in advance. I recommend adding 2 minutes to the initial baking time at 425F if baking from frozen. 

How to Store 

I recommend storing these scones in an airtight container or on a plate wrapped with plastic wrap. They are best when eaten the same day but will last at room temperature for 2 days or in the fridge for 7 days. 

If you love making sourdough and discard recipes, check out more of our other sourdough recipes:

Maple pecans scones with maple glaze on a serving plate.

Sourdough Maple Pecan Scones

These easy sourdough scones are a perfect treat you can make with only a few pantry staple ingredients.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, brunch
Cuisine American, French
Servings 8
Calories 449 kcal

Ingredients
  

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup pecans chopped
  • ½ cup unsalted butter
  • ½ cup sourdough starter active starter or discard
  • cup milk
  • 2 tablespoons maple syrup

For the Glaze

  • 1 tablespoon butter melted
  • 2 tablespoons maple syrup
  • 1 tablespoon milk
  • cup powdered sugar

Instructions
 

  • Preheat oven to 425℉.
  • Line a large baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt.
  • Use a cheese grater to grate the butter into shreds. Try to work quickly to keep the butter cold.
  • Use a rubber spatula or your hands to mix the butter shreds into the flour mixture until fully coated and crumbly.
  • Stir in the chopped pecans.
  • In a separate medium bowl, stir together the starter, milk and maple syrup.
  • Pour the wet ingredients over the dry ingredients and gently stir until mostly combined and a shaggy dough forms. Do not overwork the dough.
  • Transfer the dough to a lightly floured work surface. Gently shape the dough into an approximate 9 inch circle.
  • Use a large knife or bench scraper to cut the dough into 8 equal sized wedges.
  • Transfer the wedges to the prepared baking sheet, spacing at least 1½ inches apart.
  • Bake the scones for 5 minutes at 425℉. Then, reduce the heat to 375℉ and continue to bake for an additional 10 minutes. Allow to cool completely before glazing.

To Make the Glaze

  • In a small bowl, whisk together the melted butter, maple syrup, milk and powdered sugar until smooth.
  • Drizzle the glaze over the scones. Allow to set before serving.

Nutrition

Calories: 449kcalCarbohydrates: 58gProtein: 5gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 252mgPotassium: 129mgFiber: 2gSugar: 29gVitamin A: 425IUVitamin C: 0.1mgCalcium: 73mgIron: 2mg
Keyword Sourdough, Sourdough Discard
Tried this recipe?Let us know how it was!

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2 Comments

  1. Only 15 minutes total baking time? I’ve never made scones before, just want to get it right. Thank you.

    1. Yes that is it 🙂 Like cookies, they don’t need much time in the oven. I hope this helps!

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