• *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, 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.