Brown Sugar Maple Pecan Sourdough Scones

Relish in the ultimate blend of cozy and crunchy with our Brown Sugar Maple Pecan Sourdough Scones! These golden treats combine the rich sweetness of brown sugar and maple syrup with the nutty goodness of toasted pecans, all wrapped up in a soft, tangy Sourdough base. A melt-in-your-mouth, Autumn-inspired delight!

Brown Sugar Maple Pecan Sourdough Scones Ingredients

For the Brown Sugar Maple Pecan Sourdough Scone Dough

• Sunrise Heritage White Flour
• Organic Maple Syrup
• Organic Brown Sugar
• Baking Powder
• Pink Salt
• Active Sourdough Starter
• Mexican Vanilla
• Organic Oat Milk
• Pecans,

For the Coffee Cinnamon Glaze

• Powdered Sugar
• Brewed Coffee
• Mexican Vanilla
• Ground Cinnamon
• Salt
• Pecans

Crafting the Brown Sugar Maple Pecan Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the chopped, toasted pecans.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Brown Sugar Maple Pecan Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
4. Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Brown Sugar Maple Pecan Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the scones for 12-15 minutes, or until set on the edges and slightly soft.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Brown Sugar Maple Pecan Sourdough Scones

1. First, combine the ingredients for the Coffee Cinnamon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, add a sprinkle of the chopped, toasted pecans.

Serving and Storing the Brown Sugar Maple Pecan Sourdough Scones

The Brown Sugar Maple Pecan Sourdough Scones are delicious served as a morning or afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!

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Brown Sugar Maple Pecan Sourdough Scones

Yield: 10 Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Relish in the ultimate blend of cozy and crunchy with our Brown Sugar Maple Pecan Sourdough Scones! These golden treats combine the rich sweetness of brown sugar and maple syrup with the nutty goodness of toasted pecans, all wrapped up in a soft, tangy Sourdough base.

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Ingredients

For the Brown Sugar Maple Pecan Sourdough Scones

Toggle ingredient group

• 2 1/2 - 3 c. Sunrise Heritage White Flour
• 1/4 c. Organic Maple Syrup
• 1/4 c. Organic Brown Sugar
• 1 tbsp. Baking Powder
• 1 tsp. Pink Salt
• 3/4 - 1 c. Active Sourdough Starter
• 1 tsp. Mexican Vanilla
• 1/2 c. Salted Butter, Cold and Grated
• 1 c. Organic Oat Milk
• 1/2 c. Toasted Pecans, Chopped

For the Coffee Cinnamon Glaze

Toggle ingredient group

• 2 c. Powdered Sugar, Sifted
• 2 tbsp. Brewed Coffee
• 1 tsp. Mexican Vanilla
• 1/4 tsp. Ground Cinnamon
• Pinch of Salt
• 1/8 c. Toasted Pecans, Chopped

Instructions

Crafting the Brown Sugar Maple Pecan Sourdough Scone Dough

1. First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
2. Next, using a Dutch Whisk, mix the ingredients until combined.
3. Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
4. Next, add in the chopped, toasted pecans.
5. Then, add in the grated, cold butter.
6. Next, using your hands, mix the butter into the dough until just combined.
7. Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.

Preparing to Bake the Brown Sugar Maple Pecan Sourdough Scones

1. Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
2. Next, place the dough onto the lightly floured surface.
3. Then, using a rolling pin, roll the dough into a circle or square about 1 - 1 1/2 inches in thickness.
4. Next, if you've rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
5. Then, cut the dough into 8-10 triangles.
6. Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.

Baking and Cooling the Brown Sugar Maple Pecan Sourdough Scones

1. First, preheat the oven to 425 degrees Fahrenheit.
2. Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
3. Then, using a pastry brush, brush the melted butter on top of each scone.
4. Next, bake the scones for 12-15 minutes, or until set on the edges and slightly soft.
5. Then, remove the baked scones from the oven and set them on a wire cooling rack.
6. Finally, allow the scones to cool for about 10 minutes before glazing them.

Glazing the Brown Sugar Maple Pecan Sourdough Scones with the Coffee Cinnamon Glaze

1. First, combine the ingredients for the Coffee Cinnamon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
2. Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
3. Then, using a spoon, gently drizzle the glaze over the top of the scones.
4. Finally, add a sprinkle of the chopped, toasted pecans.

Serving the Brown Sugar Maple Pecan Sourdough Scones

The Brown Sugar Maple Pecan Sourdough Scones are delicious served as a morning or afternoon pick-me-up, on charcuterie boards, or packed in lunches as a special treat.

Notes

Storing the Brown Sugar Maple Pecan Sourdough Scones

To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.

On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!