If you love cinnamon rolls and flaky scones, you’re going to love this recipe. I took my favorite sourdough discard scone recipe and elevated it by sandwiching a buttery cinnamon sugar filling between two layers of dough before baking them until perfectly golden. Finished with a simple vanilla glaze, these Sourdough Discard Cinnamon Roll Scones have all the cozy flavors of a classic cinnamon roll with the tender, buttery texture of a bakery-style scone. They’re easy to make and perfect for breakfast, brunch, or an afternoon treat.
Why You’ll Love This Recipe
- The best of both worlds. These scones combine the buttery, flaky texture of a bakery-style scone with the warm cinnamon sugar flavor of a classic cinnamon roll.
- A delicious way to use sourdough discard. Put your extra sourdough discard to good use in a recipe that’s simple, flavorful, and doesn’t require any rise time.
- Soft, gooey cinnamon filling. A layer of buttery cinnamon sugar tucked between two rounds of dough creates a delicious surprise in every bite.
- Freezer-friendly. Bake a batch now and freeze the extras so you can enjoy fresh, homemade scones whenever the craving strikes.
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For cinnamon roll sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes to an hour before baking.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
How to make sourdough discard cinnamon roll scones: step-by-step
Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Ingredients
Dry ingredients:
- 250 grams all-purpose flour
- 60 grams sugar
- 3 grams (1/2 teaspoon) salt
- 8 grams (2 teaspoons) baking powder
- 1 teaspoon ground cinnamon
- 113 grams unsalted butter, frozen and grated
Wet ingredients:
- 100 grams cold sourdough discard (no more than a week old)
- 1 large egg
- 40 grams heavy cream or buttermilk
- 5 grams (1 teaspoon) vanilla extract
Cinnamon sugar filling:
- 25 grams unsalted butter (softened)
- 50 grams light brown sugar
- 8 grams all-purpose flour
- 2 teaspoons ground cinnamon (about 5 grams)
- pinch of salt
Vanilla Glaze
- 120 g powdered sugar (1 cup)
- 15–20 g milk or heavy cream (1–1½ tablespoons)
- ½ teaspoon vanilla extract
- Pinch of salt
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking Sheet
- Parchment paper
Instructions
- *Place the butter in the freezer for 20-30 minutes before mixing the dough.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
Mix the wet mixture & combine
- In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk if using until combined.
- Pour the wet mixture into the dry and mix just until combined in the bowl. If adding any inclusions add them during this step.
- Turn the dough onto a floured surface and continue to gently bring it together. Some dry flour bits are okay. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a little more cream.
How to shape sourdough discard cinnamon roll scones
- First mix together the brown sugar, flour, cinnamon, and salt in one bowl and ensure your butter is softened.
- Divide the dough into two equal portions and pat each piece into a 7-8 inch circle.
- Spread the butter over one of the dough circles and then evenly sprinkle the cinnamon sugar mixture over top. Gently pressing it in to stay in place (it will seem like a lot, but this is what creates a perfect scone to cinnamon sugar ratio).
- Place the second dough circle on top and gently press the edges together.
- Chill the dough in the freezer for 10-15 minutes before making the cuts.
- After the dough has firmed up a bit, using a bench scraper or sharp knife cut the dough into 8 even wedges.
- Place the wedges in the freezer for 20-30 minutes before baking.
Brush and bake the sourdough discard cinnamon roll scones
- Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-23 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
- Allow the scones to cool for 15-20 minutes before adding the glaze.
- In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth, adding more milk as needed until the glaze reaches a thick but pourable consistency. Drizzle over the cooled scones and let set before serving.
Storage
- Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Enjoy them at room temperature or warm them in the microwave for 10–15 seconds before serving.
- Freeze the baked scones in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then warm slightly before serving. If desired, you can freeze them unglazed and add the vanilla glaze after thawing for the freshest flavor.
More sourdough scone recipes
- Sourdough Pumpkin Scones (with a maple glaze)
- Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
- Cinnamon Pecan Sourdough Scones
- Maple Bacon Sourdough Scones (with maple glaze)
Sourdough Discard Cinnamon Roll Scones
These Sourdough Discard Cinnamon Roll Scones are buttery, flaky, and filled with a gooey cinnamon sugar center before being finished with a sweet vanilla glaze for the perfect breakfast or brunch treat.
Servings:
8
scones
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams all-purpose flour
- 60 grams sugar
- 3 grams (1/2 teaspoon) salt
- 1 teaspoon ground cinnamon
- 113 grams unsalted butter (frozen and grated)
Wet Ingredients
- 100 grams cold sourdough discard (no more than a week old)
- 1 large egg
- 40 grams heavy cream or buttermilk
- 5 grams (1 teaspoon) vanilla extract
Cinnamon sugar filling
- 25 grams unsalted butter (softened)
- 50 grams light brown sugar
- 8 grams all-purpose flour
- 2 teaspoons ground cinnamon
- pinch of salt
Vanilla glaze
- 120 grams powdered sugar
- 15-20 grams milk
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
-
*Place the butter in the freezer for 20-30 minutes before mixing the dough.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
-
In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk if using until combined.
-
Pour the wet mixture into the dry and mix just until combined in the bowl.
-
Turn the dough onto a floured surface and continue to gently bring it together. Some dry flour bits are okay. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a little more cream.
How to shape sourdough discard cinnamon roll scones
-
First mix together the brown sugar, flour, cinnamon, and salt in one bowl and ensure your butter is softened.
-
Divide the dough into two equal portions and pat each piece into a 7-8 inch circle.
-
Spread the butter over one of the dough circles and then evenly sprinkle the cinnamon sugar mixture over top. Gently pressing it in to stay in place (it will seem like a lot, but this is what creates a perfect scone to cinnamon sugar ratio).
-
Place the second dough circle on top and gently press the edges together.
-
Chill the dough in the freezer for 10-15 minutes before making the cuts.
-
After the dough has firmed up a bit, using a bench scraper or sharp knife cut the dough into 8 even wedges.
-
Place the wedges in the freezer for 20-30 minutes before baking.
Brush and bake the sourdough discard cinnamon roll scones
-
Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-23 minutes or until the edges start to brown.
Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.
-
Allow the scones to cool for 15-20 minutes before adding the glaze.
-
In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth, adding more milk as needed until the glaze reaches a thick but pourable consistency. Drizzle over the cooled scones and let set before serving.
Storage
-
Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Enjoy them at room temperature or warm them in the microwave for 10–15 seconds before serving.
-
Freeze the baked scones in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then warm slightly before serving. If desired, you can freeze them unglazed and add the vanilla glaze after thawing for the freshest flavor.
Notes
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
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