Description
Delightful scones that combine the tanginess of sourdough and the sweetness of maple, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, chilled and diced
- 1/2 cup chopped pecans
- 1/2 cup milk
- 1 egg
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup powdered sugar (for glaze)
- 2-3 tbsp maple syrup (for glaze)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine the all-purpose flour, sugar, baking powder, and salt in a mixing bowl.
- Add the chilled, diced butter and mix until the mixture resembles coarse crumbs.
- Stir in the chopped pecans.
- Whisk together the sourdough discard, milk, egg, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough out onto a floured surface and knead gently. Pat into a circle about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Mix powdered sugar with maple syrup until smooth for the glaze. Drizzle over the warm scones.
- Serve warm and enjoy!
Notes
Chill your butter for a flakier texture and avoid overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg