Apple Cinnamon Sourdough Scones
Apple cinnamon sourdough scones are easy to make with sourdough discard. Packed with warm cinnamon and sweet apple flavor, these scones bake up tender and flaky, making them a perfect fall breakfast or afternoon snack.
Amy's notes
If you love our chocolate chip sourdough scones, you are going to absolutely love these sourdough apple cinnamon scones.
They bake up golden and tender in just 25 minutes, finished with a sweet glaze. They’re the perfect treat to enjoy with a cup of coffee in the morning or as a cozy afternoon snack.
We love using fresh honeycrisp apples in these scones, but feel free to use your favorite variety. The sweeter, the better! No matter which you choose, these scones are a must-bake all fall long.
Enjoy! xx
Ingredients & Equipment needed
- Dry Ingredients: You'll need all-purpose flour, granulated sugar, ground cinnamon, fine sea salt, baking powder, and cold or frozen butter.
- Wet Ingredients: For the liquid ingredients, you'll need sourdough starter discard, an egg, vanilla extract, and heavy cream. Whole milk or half-and-half can be substituted if you don't have any heavy cream on hand.
- Fresh Apples: We love to use Honeycrisp apples for this recipe, but you can use your favorite variety.
- Glaze: A simple mix of powdered sugar and cinnamon.
- Optional: These scones are delicious as they are, but you can mix in cinnamon chips, pecans, or a pinch of nutmeg for extra flavor. For added sweetness, sprinkle the tops with coarse or brown sugar before baking.
Step-by-Step Instructions with Photos
Step 1
In a medium size mixing bowl, whisk the flour, sugar, ground cinnamon, salt and baking powder together.
Use a cheese grater to grate the cold butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter.
Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs.
Step 2
In a separate bowl, whisk the grated apples, starter, egg, vanilla extract and heavy cream until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and use a fork to gently mix.
Because the grated apples release moisture, the dough will be slightly sticky.
Step 4
Dump the scone dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape.
(Use a small amount of flour if needed to help it from sticking to the surface.)
Step 5
Cut the dough into 8 wedges using a bench scraper or a large, sharp knife.
Step 6
Arrange the wedges on a baking sheet lined with parchment paper, leaving space between each.
Place the baking sheet in the fridge to chill for 30 minutes.
Step 7
When ready to bake, preheat the oven to 400°F (204°C). Bake for 25 minutes or until the scones are golden brown.
Step 8
Mix the powdered sugar and cinnamon together in a small bowl, and drizzle the tops of the scones with the cinnamon glaze.
How to Store
- How to Store: Wrap leftover scones with plastic wrap or transfer them to an airtight container at room temperature for 4-5 days.
- How to Freeze: Wrap the cooled scones tightly with plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: These are delicious at room temperature, but if you want them warmed, pop them in the microwave for 10-15 seconds, or until heated through.
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Apple Cinnamon Sourdough Scones
INGREDIENTS
Dry Ingredients
- 2 ¼ cups (300 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons (4 g) ground cinnamon
- ½ teaspoon (2.5 g) fine sea salt
- 2 teaspoons (8 g) baking powder
- 1 stick (113 g) unsalted butter (frozen or very cold)
Wet Ingredients
- 2 medium (250 g) apples (peeled, cored, and grated)
- ½ cup (125 g) sourdough starter discard
- 1 large egg
- 2 teaspoons (10 g) vanilla extract
- 2 tablespoons (30 g) heavy cream (milk or half and half can be used)
Glaze
- 3 tablespoons (45 g) heavy cream (milk or half and half can be used)
- 1 cup (120 g) powdered sugar
- 1 teaspoon (2 g) ground cinnamon
INSTRUCTIONS
- In a medium size mixing bowl, whisk the flour, sugar, ground cinnamon, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs.
- In a separate bowl, whisk the grated apples, starter, egg, vanilla extract, and heavy cream until smooth. Pour the wet ingredients into the dry ingredients and use a fork to gently mix. Because the grated apples release moisture, the dough will be slightly sticky.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)
- Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.
- When ready to bake, preheat the oven to 400°F (204°C). Bake for 25 minutes or until the scones are golden brown. Mix the glaze ingredients and drizzle on top of the baked scones.
NOTES
How to Store
- How to Store: Wrap the apple cinnamon scones with plastic wrap or transfer them to an airtight container at room temperature for 4-5 days.
- How to Freeze: Wrap the cooled scones tightly with plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: These are delicious at room temperature, but if you want them warmed, pop them in the microwave for 10-15 seconds or until they are heated through.
These are delicious, but I have a question… if heavy cream is used for the glaze, how can they be safely stored at room temp for 4–5 days? Wouldn’t the cream go bad?
These are fantastic! Everyone raved about them (adults and kids). I added some blueberries and about 40g of extra discard because I was about 80g short on the apple. Doubled the recipe (shredded apple was frozen & pre portioned for me). Definitely a reciped everyone wants again
Our whole family loves this recipe. my 3 year old and 5 year old ask for it all the time ! we enjoy it with our coffee 🙂 Thank you!
My husband gave these scones a 5/5. Delicious!
This recipe was delicious. My husband asked me what bakery I got it from. I like grating the apples instead of having chunks. the apple and cinnamon flavor was even throughout. The texture using discard makes all the difference in your recipes. I love not wasting it. Your recipes are great. Thank you for changing my baking world.
Thank you so much for this recipe! Both, my husband and myself love it! All the recipes we have tried from you, turn out amazing!!
Turned out perfect . I did measure everything except salt and baking powder
Thank you
Wow this recipe is perfection! I made a few adjustments: I omitted sugar and used 1/4 cup honey. I decreased the starter by about 1 tbsp to account for the increased liquid. Instead of grated apples, I cut the apples into small pieces and sautéed them until soft and then seasoned with cinnamon, ginger and allspice (let cool completely before adding to mixture so it doesn’t melt the cold butter). I also added ginger and allspice to the dry mix. Love all of your recipes!!
I see that the scones chill for 30 minutes prior to baking. Would holding 12-24 hours in the fridge permit the dough to more fully ferment? I have difficulty eating sourdough products that are not well-fermented.
Hi Ginny, yes you can long ferment the batter in the fridge.