Maple Pecan Scones

For the dough

• 2 cups (284 grams) all-purpose flour
• 1 level Tbsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• ½ cup (1 stick/115 grams) cold butter, diced
• 1 cup (142 grams) pecans, toasted and chopped
• ½ cup (115 grams) sour cream
• ¼ cup (60 ml) buttermilk
• ¼ cup (71 ml) pure maple syrup
• 1 egg, beaten, for egg wash

For the maple glaze

• ¾ cup (85 grams) confectioners’ sugar
• ⅓ cup (115 grams) pure maple syrup
• 1 Tbsp. (14 grams) butter, melted

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the butter and, using your fingertips, rub it into the dry ingredients until the mixture resembles coarse bread crumbs. Toss in the pecans and mix to combine.
4. In a small bowl, combine the sour cream, buttermilk, and maple syrup, then pour this into the flour mixture and stir until the dough comes together. (If the mixture is not forming a dough and seems a little dry, add a little more liquid.)
5. Turn the dough out onto a floured surface and roll it out to 1 inch thick. Use a 3-inch round cookie cutter to cut out as many scones as you can, placing them on the prepared baking sheet as you go.
6. Gather the scraps of dough into a ball, roll out the dough again, and cut out more scones. Repeat until you have used all the dough.
7. Brush the tops of the scones with the beaten egg wash.
8. Bake for 25 to 30 minutes, until the tops are golden brown. Let cool.
9. Make the glaze: In a small bowl, whisk together the confectioners’ sugar, maple syrup, and butter.
10. Drizzle the glaze over the scones and let it set before enjoying. Store leftovers in an airtight container at room temperature for up to 2 days.