Sourdough Maple Pecan Scones

Line a baking pan with a piece of parchment paper and set aside.
Toast the pecans in a small skillet, cool, and chop. Toast and reserve a few more if you want to sprinkle more on top of the glaze.
Whisk the flour, brown sugar, baking powder, chopped pecans, and salt together in a large mixing bowl. Set aside.
250 g All-purpose Flour, 75 g Dark Brown Sugar, 1 TBS Baking Powder, ½ tsp Kosher Salt, 75 g Pecans
In a liquid measuring cup or another mixing bowl, whisk the wet ingredients until thick and creamy.
120 g Sourdough Discard, 2 tsp Vanilla Extract, 110 g Heavy Cream
Grate the frozen butter directly into the bowl of dry ingredients. Toss with a fork until the butter is coated in flour.
113 g Unsalted Butter
Pour the wet ingredients into the bowl of dry ingredients and use a fork to toss it all together.
The scone dough will be quite scraggly and dry at first, but should start to form large clumps. Many floury spots will remain.
Dump the dry scone dough out onto a clean countertop.
Using a bench scraper, bring the dough together into a mass as much as you can (it'll still be pretty dry, but will come together as you continue to work it).
Cut the dough into quadrants (quarters) and stack them on top of each other. This will help create many flaky layers!
Use floured hands or your bench scraper to press down on the layers of dough back into a round mass. Repeat the cutting, stacking, and pressing down twice more and pat it down into an 8-inch round, about 1 ½ inches high. Only add more flour or heavy cream as necessary.
Then, use your bench scraper to cut the scones into 8 wedges.
Place your scones on the prepared baking sheet and freeze for at least 30 minutes while the oven preheats.*
Preheat the oven to 400ºF (204ºC).
When preheated, brush the tops of the scones with heavy cream.
Bake for 20-23 minutes, or until the scones are light golden brown.
Cool on a wire baking sheet as you make the salted maple glaze.
Add the powdered sugar, salt to taste, and maple syrup to a bowl and mix with a spoon until you reach a desired thick, but pourable consistency.
Spoon or drizzle the glaze over the cooled scones, top with reserved chopped pecans, and enjoy!
120 g Powdered Sugar, 80 g Maple Syrup, ¾ tsp Kosher Salt

Equipment

Ingredients

Instructions

Notes