Description
Transform leftover sourdough starter into bakery-style maple walnut scones with a tender crumb and crisp edges. These scones combine the natural tang of sourdough discard with rich brown sugar, cold butter, and crunchy toasted walnuts. A simple maple glaze finishes them off with a sweet sheen and extra nutty crunch. Perfect for brunch or a cozy breakfast, these scones stay moist for days and can be frozen for quick reheating. Enjoy them warm with butter or coffee for a delightful treat that reduces waste and celebrates homemade flavor.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, and cinnamon in a large bowl and stir in chopped toasted walnuts.
3. Cut cold cubed butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.
4. In a separate bowl whisk sourdough discard, egg, heavy cream or milk, brown sugar, and pure maple syrup until smooth.
5. Make a well in the dry ingredients and gently fold in the wet mixture until just combined, avoiding overmixing.
6. Turn the dough onto a floured surface and pat into a 1 inch thick disk, then cut into 8 wedges.
7. Place wedges on the prepared baking sheet and brush the tops with a little cream or milk.
8. Bake for 18–22 minutes until the scones are puffed and golden brown.
9. Allow the scones to cool on a wire rack while you whisk powdered sugar, maple syrup, and milk or cream to form a pourable glaze.
10. Drizzle or dip cooled scones in glaze, sprinkle with additional chopped walnuts if desired, and let the glaze set for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
Keywords: sourdough maple walnut scones, discard sourdough desserts, sweet sourdough discard recipes, maple walnut scones, sourdough quick recipes, maple sourdough discard scones, breakfast scones