Sourdough Apple Cinnamon Scones with Cinnamon Glaze Recipe
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 2 cups all-purpose flour
- 14 grams 1 Tablespoon baking powder
- 110 grams 1/2 cup dark brown sugar
- 3 grams 1 1/2 teaspoons cinnamon
- 3 grams 1/2 teaspoon salt
- 113 grams 1/2 cup cold/frozen unsalted butter
- 125 grams heaping cup apples, cubed
- 30 grams 2 Tablespoon heavy cream, cold
- 1 egg cold
- 120 grams 1/2 cup sourdough discard, cold
- 8 grams 2 teaspoons vanilla extract
Cinnamon Glaze
- 130 grams 1 cup powdered sugar, sifted
- 1 gram 1/2 teaspoon cinnamon
- 60 grams 4 Tablespoons heavy cream
- 2 grams 1/2 teaspoon vanilla extract
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.
- 280g (2 c) flour, 110g (1/2 c) brown sugar, 14g (1 T) baking powder, 3g (1 1/2 tsp) cinnamon, 3g (1/2 tsp) 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.
- 113g (1/2 c) 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!
- 125g (heaping cup) apple (I love to use Honeycrisp apples!)
- 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.
- 120g (1/2 c) sourdough discard, 1 egg, 30g (2 T) heavy cream, 8g (2 tsp) 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.
- 130g (1 c) powdered sugar, 60g (4 T) heavy cream, 1g (1/2 tsp) cinnamon, 2g (1/2 tsp) vanilla extract
- Use a spoon to drizzle the tops of the scones with the sweet cinnamon glaze. Enjoy!
Notes
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.