Maple Pecan Sourdough Scones Recipe

Yield: scones

Prep Time: 20

Cook Time: 20

Chill Time: 30

Total Time: 1 10

Delight in the flavors of autumn with Maple Pecan Sourdough Scones! Lovingly baked to perfection and drizzled with a rich maple glaze, these delicious sourdough scones create a seasonal treat that captures the essence of cozy mornings.

4.52 from 31 votes

Print Pin

Equipment

Ingredients

Maple Pecan Scones

280 grams all-purpose flour 2 cups
110 grams brown sugar 1/2 cup
12 grams baking powder 1 Tablespoon
3 grams salt 1/2 teaspoon
113 grams unsalted butter, frozen 1/2 cup
55 grams pecans, finely chopped 1/2 cup
120 grams sourdough discard 1/2 cup
1 large egg cold
30 grams heavy cream, cold 2 Tablespoons
8 grams vanilla extract 2 teaspoons

Maple Glaze

32 grams pure maple syrup 2 Tablespoons
28 grams unsalted butter, melted 2 Tablespoons
45 grams heavy cream 3 Tablespoons
25 grams brown sugar 2 Tablespoons
130 grams powdered sugar 1 cup
4 grams vanilla extract 1 teaspoon

Instructions

Dry Ingredients

In a large bowl, combine the all-purpose flour, brown sugar, baking powder, and salt, and whisk together.
280 grams all-purpose flour, 110 grams brown sugar, 12 grams baking powder, 3 grams salt
Grate the frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. Stir in the chopped pecans.
113 grams unsalted butter, frozen, 55 grams pecans, finely chopped

Wet Ingredients

In a medium bowl, whisk together the cold sourdough discard, cold egg, cold heavy cream, and vanilla extract until smooth.
120 grams sourdough discard, 1 large egg, 30 grams heavy cream, cold, 8 grams vanilla extract

Combine

Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly with some bites of dry flour. Be careful not to over mix the dough, the flour will be incorporated in the next step.
Turn out the mixture onto a clean work surface and pat into a rectangle. Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again. Repeat this 3-4 times.
Folding the dough helps to create all of those beautiful flaky layers!
With your hands, form the dough into an 8″ disc and top the scone dough with whole pecans. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife. Be careful not to slide the bench scraper when cutting the scones! This will close off the dough, which prevents the scones from getting the flaky layers. Simply press straight and pull straight up.

Chill

Place the unbaked scones on a baking sheet lined with parchment paper. Cover with a plastic lid and chill them in the fridge for at least 15 minutes while the oven preheats. This plastic lid fits perfectly over my baking sheets!
Long Ferment: If you prefer to long ferment your sourdough scones for easier digestibility, prepare the sourdough scone dough and store them in the fridge covered overnight and bake them the following day!

Bake

Preheat the oven to 400 degrees F while the scones chill in the fridge.
With a pastry brush, top the scones with more heavy cream and sprinkle on a layer of coarse sugar, if desired.
Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown. Remove and place on a wire rack to cool slightly.

Maple Glaze

In a small bowl, add the real maple syrup, melted butter, heavy cream, and brown sugar. Stir until smooth.
32 grams pure maple syrup, 28 grams unsalted butter, melted, 45 grams heavy cream, 25 grams brown sugar
Add the powdered sugar and vanilla extract. Whisk until smooth.
130 grams powdered sugar, 4 grams vanilla extract
Use a spoon to drizzle the tops of the scones with the sweet maple glaze. Enjoy!

Notes

This recipe card was updated on February 24th, 2026.

Recipe Tips

Use cold/frozen butter: To get the most light and flakey crust, you need cold butter! When the butter starts to melt while it is baked, it releases moisture, which creates those flakey layers. If you use room temperature or the butter melts, the scone will be flat and dry.

Use cold ingredients: Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.

Work quickly: As stated above, you don't want your butter to melt into the dough, so you must work quickly.

Chill the dough before baking: Chilling the scones before popping them into the oven gives you the best chance for flakey scones.

Variations: If you are craving a little bit more sweetness and bit to your scones, try adding a 1/2 cup of butterscotch chips, cinnamon chips, caramel chips, and chocolate chips!

How to Store

Store leftover scones in an airtight container in the fridge for 2-3 days.

To freeze:

Once cooled to room temperature, place the maple pecan scones in a freezer-safe bag and freeze for up to 2 months.

Freeze dough: Once you've cut the scone dough into 8 triangles flash freeze them on a baking sheet in the freezer for at least 1 hour before storing in a freezer-safe bag. That way they won't stick together. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!