Sourdough Apple Cinnamon Scones

5 from 1 vote

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 dollop of whipped cream.

Prep Time10

Cook Time25

Cool Time40

Total Time1 15

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 382kcal

Author: Joy Kincaid

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.

Notes

How to Store: Although the scones taste best if eaten within the first day, you can store leftover scones covered, at room temperature for up to 3 days, 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 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.

How to Long-Ferment:

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.

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