Sourdough Apple Cinnamon Scones Recipe
Yield: 8 scones
Sourdough Apple Cinnamon Scones are packed with apples, warm cinnamon, and a sweet glaze. They're perfect for a quick, flaky fall treat!
Ingredients
Apple Cinnamon Scones
- 280 grams all-purpose flour 2 cups
- 14 grams baking powder 1 Tablespoon + 1/2 teaspoon
- 110 grams dark brown sugar 1/2 cup
- 3 grams cinnamon 1 1/2 teaspoons
- 3 grams salt 1/2 teaspoon
- 113 grams cold/frozen unsalted butter 1/2 cup
- 125 grams apples, cubed heaping cup
- 30 grams heavy cream, cold 2 Tablespoon
- 1 egg cold
- 120 grams sourdough discard, cold 1/2 cup
- 8 grams vanilla extract 2 teaspoons
Cinnamon Glaze
- 130 grams powdered sugar, sifted 1 cup
- 1 gram cinnamon 1/2 teaspoon
- 60 grams heavy cream 4 Tablespoons
- 2 grams vanilla extract 1/2 teaspoon
Instructions
Apple Cinnamon Scones
- In a large bowl, combine flour, dark brown sugar, baking powder, cinnamon and salt, and whisk together. Light brown sugar can be used as a substitute for dark brown sugar.280 grams all-purpose flour, 14 grams baking powder, 110 grams dark brown sugar, 3 grams cinnamon, 3 grams salt
- Grate the cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.113 grams cold/frozen unsalted butter
- Chop the apples into ¼-inch cubes. I leave the peel on, but you can peel the apples, if you prefer. Stir the chopped apples into the dry mixture. Choose a juicy apple for these scones, such as Honeycrisp, Gala, or Pink Lady apples!125 grams apples, cubed
- In a medium bowl, whisk together the sourdough discard, egg, heavy cream, and vanilla extract until smooth. Make sure the discard, egg and cream are all cold to help the butter from melting.30 grams heavy cream, cold, 1 egg, 120 grams sourdough discard, cold, 8 grams vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to over mix the dough.
- Turn out the dough onto your work surface, and knead the dough for about 30 seconds, then form it into an 8″ disc. Cut the dough into 8 equal wedges with a bench scraper or a large knife.
- Place the unbaked scones on a baking tray with parchment paper with space in between them. Chill in the fridge for at least 30 minutes while the oven preheats. I love using this cover on top of my baking sheets!
- When ready to bake, brush the tops of the sourdough scones with more heavy cream and top with coarse sugar and a sprinkle more cinnamon, if desired.
- Preheat the oven to 400 degrees F. Bake the scones for 21 - 23 minutes, or until the top of the scones are golden brown. Remove and serve warm!
Cinnamon Glaze
- In a small bowl, add the powdered sugar, heavy cream, cinnamon and vanilla. Stir until smooth.130 grams powdered sugar, sifted, 1 gram cinnamon, 60 grams heavy cream, 2 grams vanilla extract
- Use a spoon to drizzle the tops of the scones with the sweet cinnamon glaze. Enjoy!
Notes
How to Store
Store any leftover scones in an airtight container in the fridge for 2-3 days to keep them fresh. This way, you can savor their deliciousness even after the first day! Freeze After Baking: Once they’ve cooled to room temperature, place them in a freezer-safe bag and freeze for up to 2 months. Freeze Before Baking: If you’re craving fresh scones later, try flash-freezing the dough before baking. Just pop the unbaked scones into a freezer-safe bag, and when you're ready to dig in, bake them as usual but add a few extra minutes to the bake time for that just-baked taste!Baker’s Tips
- Use cold/frozen butter: To get the most light and flakey crust, you need cold butter. When the butter starts to melt while it is baking, it releases moisture, which creates those flakey layers. If you use room temperature or the butter melts before baking, the scones will be flat and dry.
- Use cold ingredients: To keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
- Work quickly: You don’t want your butter to melt into the dough, so you must work quickly.
- Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
Variations
If you are craving a little bit more sweetness and bite to your scones, try adding a 1/2 cup of butterscotch chips, cinnamon chips, or caramel chips.FAQs
What can I use if I don’t have heavy cream?
If you’re out of heavy cream, both buttermilk and sour cream are excellent substitutes. They’ll still give you those tender scones with a slightly different texture. Just make sure to keep your wet ingredients cold to achieve the flakiest result.Can I long-ferment these sourdough scones?
Yes! You can prepare the scone dough and store it in the fridge for 24-48 hours before baking. This allows the sourdough discard to break down the gluten, which makes the scones easier to digest while still yielding delicious scones.How do I keep the butter from melting while working with the dough?
To keep the frozen butter from melting, make sure all your ingredients, including the wet ingredients like eggs, sourdough discard and cream, are cold. This will prevent the butter from softening and will help you get a flaky center in your scones. You can also chill the dough before rolling it out to ensure the butter stays cold. This recipe card was updated on 03/12/26.Nutrition
Serving: 1scone | Calories: 418kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 349mg | Potassium: 99mg | Fiber: 2g | Sugar: 31g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg
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