Blog Post 3: Maple and Pecan Sourdough Scones

 Scones Recipe:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup unsalted butter
• 1/2 cup active sourdough starter or discard
• 1/3 cup milk
  
• 2 tablespoons maple syrup

Glaze Recipe:

• 1 tablespoon butter melted
• 2 tablespoons maple syrup
• 1 tablespoon milk
• 2/3 cup powdered sugar

Instructions:

Scones

1. preheat oven to 400 degrees F
2. line a large baking sheet with parchment paper. set aside
3. in a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder and salt
4. use a cheese grater to grate the butter into shreds (or cut into small slices). try to work quickly to keep butter cold
5. use a rubber spatula or your hands to mix the butter shreds into the flour mixture until fully coated and crumbly
6. stir in chopped pecans
7. in a separate bowl, stir together starter/discard, milk and maple syrup
8. pour the wet ingredients over the dry ingredients and gently stir until mostly combined and a shaggy dough forms. try to not overwork the dough
9. transfer the dough onto a lightly floured surface and shape the dough into an approximate 9-inch circle
10. use a large knife or bench scraper to cut the dough into 8 equal sized wedges (like you would a pizza)
11. transfer the wedges to your baking sheet spacing at least 1 1/2 inches apart
12. bake the scones for 5 minutes at 400 then reduce heat to 350 an continue to bake for 10 more minutes
13. allow to cool completely before glazing

Glaze

1. in a small bowl, whisk together the melted butter, maple syrup, milk and powdered sugar until smooth
2. drizzle glaze over cooled scones. allow to set before serving

Comments: This week I decided to try a new recipe! I found this recipe on Pinterest, and it is by "Foragers of Happiness." When I say these scones are delicious, it is an understatement. They are soft and mildly sweet and just so good. I couldn't wait for my fiancé to get home to try them. They quenched my sweet tooth, and I had to add them to my favorite sourdough recipes list. I will be making these again very soon! The scones themselves did come out quite big, I feel like the next time I make these, I will split the dough into two before flattening and cutting. The only difficult part with these is trying to work quickly before your grated or chopped butter melts. But other than that, they were easy and very manageable. Also, LOVE that discard is an option if I am not in the mood to feed my starter and wait!

Reviews:

Tate: "the scones were a nice mix of flaky and moist. the sauce (glaze) was a perfect complement, I've never had a scone before, but these were so good. I'd definitely give them 5/5 ★"

Haysten: he loved these! super yummy and kept wanting more. one downside is I had to work around pecans since he can't chew up nuts yet. but the rest of the scone was soft and easy for him to eat. very good, will have to make some more without pecans for him! 4/5 ★