1. *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.

2. In a separate bowl, whisk together the egg, sourdough discard, cream or buttermilk if using until combined.
3. Pour the wet mixture into the dry and mix just until combined in the bowl. 
4. 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

1. First mix together the brown sugar, flour, cinnamon, and salt in one bowl and ensure your butter is softened.
2. Divide the dough into two equal portions and pat each piece into a 7-8 inch circle.
3. 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).
4. Place the second dough circle on top and gently press the edges together.
5. Chill the dough in the freezer for 10-15 minutes before making the cuts.
6. After the dough has firmed up a bit, using a bench scraper or sharp knife cut the dough into 8 even wedges.
7. Place the wedges in the freezer for 20-30 minutes before baking.

Brush and bake the sourdough discard cinnamon roll scones

1. 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.

2. Allow the scones to cool for 15-20 minutes before adding the glaze.
3. 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

1. 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.
2. 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.