Description
Delightful scones infused with tangy sourdough and sweet maple, topped with crunchy pecans, perfect for any brunch or snack time.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup maple syrup
- 1/2 cup chopped pecans
- 1/2 cup cold butter, cubed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl until well combined.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the sourdough discard, maple syrup, chopped pecans, milk, egg, and vanilla extract. Mix until just combined.
- Turn the dough onto a floured surface and gently knead it a few times to bring it together. Shape into a circle about 1 inch thick.
- Cut the circle into wedges and place them on the prepared baking sheet.
- Bake for 15–20 minutes until golden brown.
- Let cool slightly before serving.
Notes
For a quick option, consider using an air fryer at 350°F (175°C) for 10-12 minutes.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 5g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg