Why settle for regular scones when you can indulge in Sourdough Maple Pecan Scones? These delightful baked goods combine the nutty flavors of pecans with the sweet richness of maple syrup, resulting in a treat that’s perfect for breakfast or an afternoon snack. Plus, they’re simple to make and sure to impress your family and friends!
H2: Why You’ll Love This Sourdough Maple Pecan Scones
- The unique flavor combination of sourdough, maple, and pecans.
- Quick to whip up, perfect for busy mornings.
- Delicious as leftovers and freeze well for future cravings.
- Ideal for brunch or as a sweet snack any time of day.
- A family-friendly recipe that even kids will love.
H2: Ingredients Needed
-
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
-
Protein/Nuts
- 1 cup pecans (chopped)
-
Dairy
- ½ cup unsalted butter
- ½ cup sourdough starter (active starter or discard)
- ⅓ cup milk
-
Sweeteners
- 2 tablespoons maple syrup
-
Glaze
- 1 tablespoon butter (melted)
- 2 tablespoons maple syrup
- 1 tablespoon milk
- ⅔ cup powdered sugar
H2: Step-by-Step 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 cold butter into shreds quickly.
- Mix the butter shreds into the flour mixture until well coated and crumbly.
- Stir in the chopped pecans.
- In a separate medium bowl, stir together the sourdough starter, milk, and maple syrup.
- Pour the wet ingredients over the dry ingredients and gently stir until a shaggy dough forms; do not overwork the dough.
- Transfer the dough to a lightly floured surface and shape it into a 9-inch circle.
- Cut the dough into 8 equal wedges with a large knife or bench scraper.
- Place the wedges on the prepared baking sheet, spacing them at least 1½ inches apart.
- Bake the scones for 5 minutes at 425℉. Then, reduce the heat to 375℉ and continue baking for another 10 minutes. Allow to cool before glazing.
- To make the glaze, combine melted butter, maple syrup, milk, and powdered sugar in a small bowl; mix until smooth.
H2: Serving Suggestions Sourdough Maple Pecan Scones
- Serve with a side of fresh fruit for a balanced breakfast.
- Pair with a hot cup of coffee or tea for a cozy afternoon treat.
- Drizzle with extra maple syrup or honey for added sweetness.
- Serve with whipped cream or mascarpone for a dessert-like experience.
H2: Tips for Success Sourdough Maple Pecan Scones
- Keep your butter cold to ensure a flaky texture in the scones.
- Avoid overmixing the dough to maintain tenderness.
- Check the oven temperature for accuracy; scones need high heat for the right rise.
- Store leftover scones in an airtight container to keep them fresh.
H2: Variations Here are a few easy ways to change it up:
- Substitute walnuts for pecans for a different nut flavor.
- For a dairy-free version, use coconut oil instead of butter and non-dairy milk.
- Add dark chocolate chips for a sweeter twist.
Sourdough Maple Pecan Scones
Delightful scones combining the nutty flavors of pecans with the sweet richness of maple syrup, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Protein/Nuts
- 1 cup pecans (chopped)
Dairy
- ½ cup unsalted butter Keep cold for flakiness.
- ½ cup sourdough starter (active starter or discard)
- ⅓ cup milk
Sweeteners
- 2 tablespoons maple syrup
Glaze
- 1 tablespoon butter (melted)
- 2 tablespoons maple syrup
- 1 tablespoon milk
- ⅔ cup powdered sugar
Instructions
Preparation
- 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 cold butter into shreds quickly.
- Mix the butter shreds into the flour mixture until well coated and crumbly.
- Stir in the chopped pecans.
- In a separate medium bowl, stir together the sourdough starter, milk, and maple syrup.
- Pour the wet ingredients over the dry ingredients and gently stir until a shaggy dough forms; do not overwork the dough.
- Transfer the dough to a lightly floured surface and shape it into a 9-inch circle.
- Cut the dough into 8 equal wedges with a large knife or bench scraper.
- Place the wedges on the prepared baking sheet, spacing them at least 1½ inches apart.
Baking
- Bake the scones for 5 minutes at 425℉. Then, reduce the heat to 375℉ and continue baking for another 10 minutes. Allow to cool before glazing.
Glazing
- To make the glaze, combine melted butter, maple syrup, milk, and powdered sugar in a small bowl; mix until smooth.
Notes
Keep your butter cold for a flaky texture in the scones. Store leftover scones in an airtight container to keep them fresh.