Sourdough Apple Cinnamon Scones
Sourdough apple cinnamon scones have a soft, flaky texture and a sweet and spicy flavor with the perfect combination of fresh apples and cinnamon.
Serve these homemade scones fresh out of the oven, topped with coarse sugar and a dollop of whipped cream, and you’ll have the perfect breakfast, brunch, or teatime treat! These are especially amazing in the fall, during apple season, but they can be made any time of year.
Why You’ll Love This Recipe
- Great Way to Use Up Sourdough Discard: If you’re like me, you’re always looking for a good sourdough discard recipe. And this apple cinnamon scone recipe is a great one to add to your collection! It’s a delicious way to use up extra sourdough discard, just like these sourdough cranberry orange scones, sourdough vanilla almond scones, and sourdough pumpkin scones.
- Delicious: Apples and cinnamon are such a delicious flavor combination in a scone! In addition to sourdough apple dumplings, this is a great fall apple recipe.
- Perfect for Breakfast or Brunch: Serve your scones with a dollop of clotted cream, jam, or enjoy them as they are with a cup of coffee or tea. Perfect for a cozy morning or a sweet snack, these sourdough apple cinnamon scones are so delicious!
Affiliate links included below, which means I may make a small commission at no extra cost to you. Read my disclosure here.
Equipment
- mixing bowls
- measuring spoons
- cheese grater
- bench scraper
- wooden spoon or spatula
- parchment paper
- baking sheet
- sharp knife
- wire rack
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough Discard: You can use sourdough starter discard or active starter in this recipe.
- Half and Half: You can use either heavy cream or half and half in this recipe. Heavy cream will make a richer scone.
- Eggs: 2 large eggs are used. Cold eggs work the best.
- Apples: I like to use Gala or Honey Crisp apples, but you can also use Granny Smith apples or whatever you have available.
- Cinnamon: Cinnamon goes so well with apples! You could also try this apple pie spice for even more flavor.
- Sugar: Packed light brown sugar is used here.
- All-Purpose Flour: I always buy unbleached all-purpose flour.
- Baking Powder: This will help the scone dough to rise, since we’re using sourdough discard rather than active sourdough.
- Salt: This is my favorite salt to use.
- Butter: You’ll want to use cold butter that’s unsalted.
How to Make Sourdough Apple Cinnamon Scones
Step 1: In a mixing bowl combine sourdough discard, half and half, 1 egg, vanilla, and brown sugar.
Step 2: In a separate bowl whisk together the flour, salt, cinnamon, nutmeg, and baking powder.
Step 3: Peel and dice the apples and gently stir into the flour mixture to distribute evenly.
Step 4: Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed throughout the flour mixture.
Step 5: Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky. If your dough is too dry add more of the half and half one tablespoon at a time. You do not want it to be too wet.
Step 6: Using damp hands, fold the dough over itself 10-12 times.
Step 7: Dump the dough out onto a lightly floured surface and knead about 10-12 times. Flour your hands as needed to avoid sticking. Shape into a thick circle about 8 inches in diameter.
Step 8: Using a sharp knife or pastry scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
Step 9: Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
Bake the Scones
Step 10: While the scones are in the freezer, preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Step 11: Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water.
Step 12: In a separate small bowl, mix the coarse sugar and cinnamon together.
Step 13: Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
Step 14: Sprinkle the cinnamon sugar mixture over the top of the scones.
Step 15: Place the scones onto the baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
Step 16: Once the sourdough cinnamon apple scones are done baking, transfer them to a cooling rack.
How to Store
Although the sourdough apple scones taste best if eaten within the first day, you can store leftovers covered, at room temperature, for up to 3 days. Or store in the refrigerator for up to a week, or freeze for up to 3 months.
Make Ahead Instructions
You can freeze pre-baked or baked scones in a freezer safe airtight container for up to 3 months. To bake the unbaked frozen scones, follow baking instructions above, but add a few extra minutes to the baking time.
To make ahead, you can follow the recipe up to step 9, where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time.
Recipe FAQs
Can I use heavy cream instead of half and half?
Yes, you can easily substitute heavy cream for the half and half. Heavy cream will make an even richer scone.
What are the instructions for long-fermenting the scones?
To long ferment these sourdough vanilla almond scones, you can simply mix up the dough up to step 6, and then put it in an airtight container and store in the fridge for a day or two. After the dough has fermented, you can then proceed with the rest of the recipe instructions.
Or, you can mix up and shape the scones and then store the shaped scones in the refrigerator overnight and bake the following day.
What if my dough is too wet or too dry?
Because sourdough discard can range in hydration levels, the dough can come out a little too dry or even a little too wet. If your dough is too dry and crumbly, add in more half and half a tablespoon at a time. Be sure to mix after each tablespoon to make sure you need to add more. If your dough is too wet, add in a little more flour . Do so sparingly because you do not want your dough to become too dry.
Can these be made ahead?
To make ahead, you can follow the recipe up to step 9, where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time.
More Sourdough Discard Recipes:
- Sourdough Cranberry Orange Scones
- Overnight Sourdough Biscuits
- Sourdough Pie Crust
- Sourdough Pumpkin Scones
- Easy Sourdough Crackers
- Sourdough Vanilla Almond Scones
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Apple Cinnamon Scones
Ingredients
Scones
- 1/2 cup cold sourdough discard
- 1/4 cup cold half and half or heavy cream
- 2 large eggs cold, divided
- 1 1/2 teaspoon vanilla extract
- 1/3 cup light brown sugar packed
- 2 1/2 cups all purpose flour spooned and leveled
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1 1/2 cups peeled and diced apple Gala or Honey Crisp
- 8 tablespoons unsalted butter frozen and grated
- Add 1-2 tablespoons more half and half (optional: add if dough is too dry)
Cinnamon Sugar Topping
- 1/2 cup coarse sugar
- 1/2 teaspoon cinnamon
Instructions
- In a mixing bowl combine sourdough discard, half and half, 1 egg, vanilla, and brown sugar.
- In a separate bowl whisk together the flour, salt, cinnamon, nutmeg, and baking powder.
- Peel and dice the apples and gently stir into the flour mixture to distribute evenly.
- Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed throughout the flour mixture.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky. If your dough is too dry add more of the half and half one tablespoon at a time. You do not want it to be too wet.
- Using damp hands, fold the dough over itself 10-12 times.
- Dump the dough out onto a lightly floured surface and knead about 10-12 times. Flour your hands as needed to avoid sticking. Shape into a thick circle about 8 inches in diameter.
- Using a sharp knife or pastry scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
- Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
- While the scones are in the freezer, preheat the oven to 425 degrees fahrenheit and line a baking sheet with parchment paper.
- Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water.
- In a separate small bowl, mix the coarse sugar and cinnamon together.
- Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
- Sprinkle the cinnamon sugar mixture over each scone. Place the scones onto the baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
- Once the scones are done baking, transfer them to a cooling rack.
These sourdough discard scones are perfect for apple season, but they can be enjoyed any time of year!