Apple and Cinnamon Sourdough Scone Recipe
Twelve On Main has become a place for all things home. That includes my tried and true DIY projects and home decor as well as all the new recipes I have been sharing. With so much to share here, I have been excited to do so! Today I am sharing a new sourdough recipe! My apple cinnamon sourdough scone recipe is the perfect addition for breakfast, brunch or as a snack through the day with a cup of coffee.
What you’ll love about this recipe:
Tools you’ll need
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Some tips for preparing for making this recipe
- Prep your apples by peeling and chopping them
- Keep your butter ice cold(throw it in the freezer for about 30 minutes) You can grate the butter with a cheese grater or cut it up and use a pastry cutter. But keep your butter cold!
- Do not overmix the scone dough, this will make it tough.
- Put the scones in the fridge for 1 hour prior to baking them.
- Store your sourdough starter in the fridge until ready to use.
Be sure to check out the full recipe and ingredient list below
Apple and Cinnamon Sourdough Scones
The combination of sweetness and tart of the apple and cinnamon combined with the buttery flaky and tender scone dough creates the perfect treat!
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 3 1/2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoons salt
- 7 tablespoons cold salted butter
Wet Ingredients
- 1/2 cup sourdough discard
- 1 large egg
- 1/4 cup heavy cream
- 2 tsp vanilla extract
Spiced Apples
- 2 cups diced granny smith apples peeled and diced
- 1 tablespoon lemon juice
- 1-2 tablespoon pure maple syrup
- 1 tablespoon butter
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons grund ginger
- 1/8 teaspoon all spice
- pinch of salt
Egg Wash
- 1 large egg
- 1/2 tablespoon water
Maple Cinnamon Frosting
- 1 cup powdered sugar
- 1 1/2 tablespoon pure maple syrup
- 2 tablespoon heavy cream
- 1/2 teaspoon ground cinnamon
- 1 tbsp melted butter
Instructions
- Peel and dice 2 cups of granny smith apples. In a saute pan, add the butter, maple syrup, cinnamon, ginger, cloves, apples, lemon juice and a pinch of salt. Cook the apples over medium heat until the apples are just tender.Set this aside to cool.
Dry Ingredients
- In a medium bowl, add the flour, sugar, baking powder, cinnamon and salt. Use a fork to mix them all together.Add your grated butter or use a pastry cutter to cut the butter into the dry ingredients. If you use cold grated butter, you can use a fork or your fingers to break it up even more. You want pea sized crumbs.
Wet Ingredients
- In another mixing bowl, mix together the sourdough discard, egg, heavy cream, and vanilla extract
Combining Ingredients
- Line a baking sheet with a silicone baking mat or parchment paper.
- Add the apples to the wet ingredients and then add this all to the dry ingredients. Mix thoroughly until the scone dough comes together.
- Turn out the dough on to a lightly floured surface and shape it into a round shape about 1-2 inches thick.
- Using a floured knife, cut the dough like a pie and you will have triangle shaped scones.
- Place the scones on the lined pan and place them in the fridge for 20-30 minutes.
- While the scones are chilling, preheat the oven to 425 degrees F.
- Prep your egg wash
- After 30 minutes bring the scones out of the fridge and brush on the egg wash.
- Place in the oven on the center rack and bake for 20 minutes or until golden brown.
- While the scones are baking you can make the cinnamon maple drizzle.
- Mix the powdered sugar, maple sugar, heavy cream, melted butter and cinnamon.
- You want this to be a thick consistency but one you can pipe or spread on the scones.
- Once the scones have cooled on a rack, you can spread the frosting over the top. You can also use a piping bag or a ziplock bag with the corner cut out to drizzle the frosting across the top of the scones.
- Store these in an airtight container for 3-4 days.
Tried this recipe?Let us know how it was!
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More Sourdough Recipes
These sound wonderful, Sara, and I’m always looking for more ways to use my discard.
Enjoy!