Sourdough Apple Cinnamon Scones (Tender + Sweet Glaze)

These Sourdough Apple Cinnamon Scones transform tangy sourdough discard into tender, flaky pastries bursting with fall flavor. Fresh apple chunks and warming cinnamon create the perfect balance of sweet and spice in every bite. The addition of sourdough starter adds a subtle depth that elevates these scones far beyond ordinary bakery fare.

---

---

Topped with a luscious cinnamon glaze that seeps into every crevice, these scones are irresistible warm from the oven. They’re perfect for cozy weekend breakfasts, afternoon tea, or as a special treat to share with friends and family. Whether you’re a sourdough enthusiast or simply love exceptional baked goods, this recipe delivers bakery-quality results right in your own kitchen.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Flour: I use all-purpose flour, but pastry flour would be an excellent substitute for an extra flaky scone.

Dark brown sugar: For a touch of caramel-like sweetness to this fall-flavored scone. Light brown sugar can be used as a substitute.

Cinnamon: Is there any better pair than apples and cinnamon? You can substitute the cinnamon for apple pie spice for even more fall flavor!

Baking powder: This will bring a little lift to our scones! Be sure that it isn’t expired.

Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.

Unsalted Butter: To get light and flaky scones, it is best to use cold or frozen butter.

Apples: I like to leave on the apple peel, but you can peel the apples if you prefer. Choose a juicy apple for these scones, such as Honeycrisp, Gala, or Pink Lady apples!

Unfed sourdough starter: I prefer using sourdough discard that is no older than a week for sweet recipes like these sourdough scones. Use cold discard to help keep the butter from melting into the dough!

Eggs: Add moisture and bring structure to the scones. 

Vanilla extract: Adds a warm, comforting touch that brings out all the delicious fall flavors

Heavy whipping cream: I use heavy cream over milk because the thick liquid brings just the right amount of liquid to these scones. Too much liquid and your scones will be flat and dry. 

Cinnamon Glaze

Powdered sugar: Melts perfectly to create a luscious and smooth glaze

Unsalted butter: Just a touch to make it glossy and smooth

Heavy whipping cream: Adds a touch more heavy cream to get the perfect glaze consistency

Cinnamon: The star ingredient that brings out the apple flavor in the scones

Vanilla extract: Brings all the fall flavors together

---

---

Supplies

Kitchen scale

Large mixing bowls

Box grater

Rolling pin

Pastry cutter or sharp knife

Baking sheet

Parchment paper

How to Make Apple Cinnamon Sourdough 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.

Grate the cold/frozen unsalted 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

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!

In a medium bowl, whisk together the sourdough discard, egg, heavy cream, and vanilla extract until smooth. 

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 overmix the dough.

Turn out the dough onto a lightly floured 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. 

When ready to bake, brush the tops of the sourdough scones with more heavy cream and top with coarse sugar, and 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.

Use a spoon to drizzle the tops of the scones with the sweet cinnamon glaze. 

How to Serve:

These scones are best enjoyed warm or at room temperature, when the cinnamon glaze is still soft and the texture is at its peak. Serve them alongside a hot cup of coffee, tea, or apple cider for the ultimate cozy experience. For an extra indulgent treat, add a pat of butter or a dollop of clotted cream, though they’re perfectly delicious on their own.

How to Store:

Store leftover scones in an airtight container at room temperature for up to 2 days to maintain their texture. For longer storage, place them in the refrigerator for up to 5 days, though they may lose some of their flakiness. To reheat, warm individual scones in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes to restore their fresh-baked appeal.

---

---

For More Guidance:

---

---

Why You’ll Love This Recipe:

Flavor:

The combination of tangy sourdough, sweet apples, and warm cinnamon creates a complex flavor profile that’s anything but ordinary. Each bite delivers the perfect balance of buttery richness, fruity sweetness, and aromatic spice. The cinnamon glaze adds an extra layer of sweetness that ties all the flavors together beautifully.

Buttery and Flaky:

These scones achieve that coveted bakery-style texture with crispy, golden edges and a tender, flaky interior. Cold butter worked into the dough creates delicate layers that shatter perfectly with each bite. The sourdough starter contributes to the light, airy crumb while keeping the scones moist without being dense.

Easy and Quick:

Despite their impressive results, these scones come together in less than 30 minutes from start to finish. The simple mixing method requires no special equipment or advanced baking skills. It’s a foolproof way to use up sourdough discard while creating something truly special for breakfast or brunch.

Frequently Asked Questions

Happy baking!

Explore More

Search