Cinnamon Pecan Sourdough Scones

There’s just something special about the scent of cinnamon and toasted pecans drifting through the kitchen, it feels like home. These Cinnamon Pecan Sourdough Scones bring that same cozy comfort, with a buttery, tender crumb and a gentle tang from the sourdough. Every bite has a little crunch from the pecans, a swirl of cinnamon warmth, and that subtle sweetness that makes them perfect for slow mornings or an afternoon treat.

Made with sourdough discard they’re a delicious way to turn something simple into something extraordinary, a bake that feels rustic, homemade, and completely irresistible fresh from the oven.

Why I love this recipe

• Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance of ingredients.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones. An older sourdough discard can be used since this is a savory scone.

Tips for success for cinnamon pecan sourdough scones

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Freeze the dough before baking: For cinnamon pecan sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes to an hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge.

• Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.

How to make cinnamon pecan sourdough scones: step-by-step

Ingredients

Dry Ingredients

• 250 grams all-purpose flour
• 100 grams light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 &1/2 teaspoons ground cinnamon
• 100 grams unsalted butter, frozen & grated
• 80 grams chopped & toasted pecans in 1 tablespoon of unsalted butter

Wet Ingredients

• 100 grams cold sourdough discard (no more than a week old)
• 1 large egg
• 30 grams heavy cream or buttermilk
• 1 teaspoon vanilla extract

Cinnamon Glaze:

• 60 grams powdered sugar
• 1 tablespoon milk or cream
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Instructions

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped pecans and cook for 3–5 minutes, stirring often, until they’re golden and fragrant. Remove from the heat and let cool before adding to the scone dough.

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, brown sugar, salt, baking powder, and cinnamon.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

• Lastly, toss in the toasted pecans until evenly distributed.

Make the wet mixture & combine

• In a separate bowl mix together the cold sourdough discard, egg, and heavy cream, and vanilla extract.

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more cream.

• Help bring the mixture together by folding it into itself a few times just be careful not to over-mix here.

Shape the cinnamon pecan sourdough scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1-2 inches thick) and cut into 8 wedges.

• Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes to 1 hour. Cinnamon pecan sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush and Bake

• When ready to bake the cinnamon pecan sourdough scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream and sprinkle some coarse sugar on top if desired and bake for 20-25 minutes or until a toothpick comes out clean.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

• Allow the cinnamon pecan sourdough scones to rest for 10-15 minutes before glazing and enjoying!

Make the cinnamon glaze

• While the scones are cooling make the cinnamon glaze by sifting the powdered sugar into a mixing bowl. Add the cinnamon, milk, and vanilla extract and whisk together until combined.
  
• Add 1-2 teaspoons of milk at a time to achieve the desired consistency.

• Drizzle each scone with the glaze and top with more toasted pecans if desired!

• Cinnamon pecan sourdough scones last for 3 days in an airtight container on the counter.

More sourdough scone recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Maple Bacon Sourdough Scones (with maple glaze)
• Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
• Cranberry Orange Sourdough Scones (with an orange glaze!)