Step 1

First, measure out your flour into a large mixing bowl. Then, add in the baking powder, salt, and chopped pecans.

Step 2

Next, using a butter knife or potato masher, cut in the cold chopped butter until the largest pieces are no larger than a bean.

Step 3

In a clean mixing bowl, stir together the pure maple, egg, sour cream and sourdough starter.

Step 4

Once the wet ingredients are blended together, begin slowly pouring them into the flour and butter mixture. The mix should just barely come together and be able to hold a loose shape.

Step 5

Place the dough on a baking sheet with a layer of foil or parchment paper and begin gently shaping into a loose circle. Then, cut the circle into 8 wedges. Using a dough scraper or butter knife, carefully separate the wedges so that the have room to expand on the baking sheet as they bake.

Step 6

Preheat the oven to 400 and set the scones in the refrigerator for 15- 20 minutes to cool. This helps them to hold their shape as they bake and produces a beautifully flakey scone due to the colder temperature of the butter. Once the scones have chilled, take them out and brush them with the egg wash. Then sprinkle on the remaining 2 Tbsp of chopped pecans.

Step 7

Bake in the preheated oven for 25 minutes, or until the scones are golden brown.

Step 8

While the scones cool slightly, begin making the maple glaze by mixing together the confectioners sugar, pure maple syrup and heavy cream in a small mixing bowl. Add the wet ingredients slowly and stir vigorously to prevent clumping. Then, sprinkle a pinch of ground cinnamon in and give a final stir. The consistency should be thin enough to drizzle slowly off a fork.

Step 9

When the scones are still slightly warm but not hot, drizzle on the maple glaze