Apple Cinnamon Sourdough Scones
Tender, easy to make, and SO good, these apple cinnamon sourdough scones are an easy discard recipe you can make the same day or long ferment for a delicious fall treat.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 Tbsp baking powder aluminum-free
- 1 ½ tsp cinnamon
- ½ tsp salt
- 8 Tbsp unsalted butter frozen and then grated
- 1 medium apple, finely diced about 1 cup
- ½ cup sourdough starter discard or active
- 1 egg + 1 egg yolk cold
- 1 tsp vanilla
- 1 Tbsp milk cold
Maple Cinnamon Glaze (Optional)
- ½ cup powdered sugar
- ¼ cup maple syrup
- 1 tsp cinnamon
- dash of salt
Instructions
Long Fermentation Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the diced apples and toss to distribute evenly.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- Meanwhile, combine the powdered sugar, cinnamon, and dash of salt. Then add the maple syrup and mix until smooth. Drizzle over the scone and enjoy!
Same-Day Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the diced apples and toss to distribute evenly.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- Meanwhile, combine the powdered sugar, maple syrup, and salt until well-mixed. Drizzle over the scones and top with bits of chopped pecan. Enjoy!
Notes
- Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
- Chill before baking – Chilling helps the butter in the dough harden up, helping your scones not spread as much when baked.
- Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.
- Cheese grater - Use the cheese grater to grate the frozen butter into pea-sized pieces.