Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
These homemade apple cinnamon sourdough scones are soft, flavorful, and filled with the comforting taste of fall.
Servings:
8
scones
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams all-purpose flour
- 100 grams brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 & 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but adds warmth)
- 113 grams unsalted butter (frozen and grated)
- 125 grams peeled and cored finely diced apple (about 1 small apple) (tossed in 1 tablespoon of flour to prevent sogginess)
- 60 grams chopped pecans or walnuts (optional for texture )
Wet Ingredients
- 100 grams cold sourdough discard
- 1 large egg
- 30 grams heavy cream or buttermilk
- 1 teaspoon vanilla extract
Caramel Glaze
- 75 grams brown sugar
- 45 grams unsalted butter
- 20 grams heavy cream
- pinch of salt
Instructions
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*Place the butter in the freezer for 20-30 minutes before mixing the dough.
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Line a large baking sheet with parchment paper and dice your peeled & cored apple into 1/4 inch cubes. Toss in 1 tablespoon of flour and set aside.
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In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
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Fold in the diced apples until evenly coated.
Mix the wet mixture & combine
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In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk, & vanilla extract until combined.
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Pour the wet mixture into the dry and mix just until combined in the bowl.
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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 splash of cream.
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Start to shape the dough into a a 1-inch thick round and cut into 8 wedges. I like to lightly mark my cuts before making them.
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Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes. Apple cinnamon sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake the apple cinnamon sourdough scones
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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 20-25 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.
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Allow the apple cinnamon sourdough scones to cool and make the caramel glaze.
Make the caramel glaze
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In a small saucepan, melt the butter and brown sugar together. Stir in the heavy cream and simmer 1-2 minutes until smooth. Remove from heat and stir in the pinch of salt. Let cool sightly to thicken.
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If the glaze thickens too much add a splash of milk to thin it out.
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Generously glaze each cooled scone and enjoy!
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Apple cinnamon sourdough scones last for 2-3 days on the counter in an airtight container.
Notes
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.
Tips for success:
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- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
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- Freeze the dough before baking: For apple cinnamon 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.
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- 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.
