These sourdough apple cinnamon scones are tender, flaky, and filled with fresh apples—finished with a sweet glaze for the perfect cozy treat.

sourdough apple cinnamon scones pinterest image

Apple and cinnamon are one of those flavor pairings I never get tired of—comforting, cozy, and perfect any time of year. But when the weather cools down, they really shine. These sourdough apple cinnamon scones have a tender, flaky crumb, bits of fresh apple in every bite, and a sweet glaze that ties it all together. They’re easy to make, smell incredible while baking, and are just as welcome at a fall brunch as they are for an afternoon snack.

sourdough apple cinnamon scones on a wooden board

Why You’ll Love This Recipe

They’re simple but impressive: These sourdough apple cinnamon scones come together with everyday ingredients and straightforward steps, but look (and taste) like something from a bakery.
The flavor is classic comfort: Fresh apple, warm cinnamon, and a sweet glaze—this is the definition of cozy baking. And if you’re looking for more ways to bring those fall vibes into your kitchen, I’ve got you covered. Try my Pumpkin Scones for another warm, spiced bake, brew up a batch of my Apple Ginger Kombucha for a tangy, refreshing drink, or get adventurous with my Probiotic Apples for a probiotic-rich snack that celebrates apple season.
A great way to use sourdough starter: Whether you’ve got active starter or discard, this recipe puts it to good use. It adds a subtle tang and helps create that tender, moist crumb without making the scones heavy.

What You’ll Need

Butter – Use unsalted, grass-fed butter if you can. Keep it very cold—frozen is even better—to help create flaky layers in your scones.
Flour – I love using organic all-purpose spelt flour for its nutty flavor, but regular organic all-purpose flour works perfectly too.
Apples – Fresh apples add sweetness, moisture, and little bursts of flavor. Use whatever variety you have on hand, but firmer apples hold their shape best.
Brown sugar – Adds sweetness and a subtle caramel-like depth that pairs beautifully with cinnamon and apple.
Baking powder – Helps the scones rise and gives them a light, tender crumb.
Cinnamon – Warm and comforting, cinnamon is the spice that ties the apple flavor together.
Salt – A pinch of unrefined sea salt balances the sweetness and enhances all the other flavors.
Egg – Just one large egg is all you need to bind the dough and add richness.
Sourdough starter – Whether it’s active starter or discard, it brings a slight tang and helps with texture without overpowering the apple flavor.
Heavy cream – Brushed on top before baking for a golden, crisp finish.
Vanilla extract – Use pure vanilla for the best flavor, or make your own for an extra-special touch.

For the glaze:

Powdered sugar – Creates a silky-smooth base for the sweet glaze.
Milk – Thins the glaze to a pourable consistency and adds a touch of creaminess.
Apple juice – Brings a fresh apple flavor to the glaze, making it a perfect match for the scones.
Cinnamon – Just a little more spice in the glaze ties the flavors together beautifully.

Tools

Additional Tools (Optional):

Grater – If you need to grate cold butter for easier incorporation.
Spice Grinder – If you’re using whole spices and prefer to grind them fresh.

Instructions

Cut butter into cubes and freeze while prepping other ingredients.
Mix flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
In a separate bowl, whisk egg, sourdough starter, heavy cream, and vanilla.
Cut cold butter into the dry ingredients until pea-sized crumbs form.
Stir wet ingredients into dry, then fold in chopped apples.
Gently knead just until the dough comes together.
Shape into a 1-inch-thick disk and cut into 8 wedges.
Chill scones for 10–15 minutes while preheating oven to 400°F (200°C).
Bake 20–25 minutes until golden. Cool on a wire rack.
Whisk glaze ingredients, then drizzle over cooled scones.

two pieces of scones drizzled with glaze

FAQ

Yes! Firm varieties like Granny Smith, Honeycrisp, or Pink Lady hold their shape well during baking. Softer apples may make the sourdough apple cinnamon scones a bit more moist inside.

Not necessarily. If they’re organic, you can leave the skin on for extra flavor and texture. If you want a smoother texture, peel them first.

About 1/4–1/2 inch cubes work best. They’ll cook evenly and distribute nicely through the dough.

Add a little flour, one tablespoon at a time, until the dough is easier to handle. Be careful not to add too much or you’ll lose tenderness.

Either is fine. Freshly ground cinnamon has a stronger aroma, but store-bought ground cinnamon works perfectly well.

Mix it in with the wet ingredients before combining with the dry, so it’s evenly incorporated.

You can wait until you have enough or replace the missing amount with milk or buttermilk. The flavor will change slightly.

Yes. You can refrigerate it for up to 24 hours before baking. Just note that the rise from the discard may be a bit less pronounced.

Possible reasons: old baking powder, inactive discard, or overmixing the dough. All can affect lift.

Handle the dough minimally, keep the butter cold, and avoid overbaking.

Tips

1. Keep ingredients cold:

Cold butter, egg, and even sourdough starter help create a flaky texture. You can chill the mixing bowl and utensils too.

2.Aim for pea-sized butter pieces:

When cutting in the butter, look for coarse crumbs with small, visible bits of butter—this is what gives you those tender layers.

3. Mix gently:

Overmixing will make the scones dense. Combine ingredients just until the dough comes together, even if it looks a bit rough.

4. Chill before baking:

That quick fridge time keeps the butter solid, which helps with rise and flakiness. In a warm kitchen, opt for the full 15 minutes.

5. Cut evenly:

Uniform wedges bake more evenly, so none are under- or overbaked.

6. Space them out:

Leave room between scones on the baking sheet for even air circulation.

7. Check for doneness:

Golden tops and a firm (but not hard) feel mean they’re ready. A toothpick should come out clean or with a few crumbs.

8. Adjust glaze consistency:

Too thick? Add milk. Too thin? Add powdered sugar. It should drizzle smoothly without soaking in completely.

9. Cool before glazing:

This helps the glaze set on top instead of melting into the scone.

Storage

Cool completely, store in an airtight container away from heat and sunlight.

Best texture: freeze unglazed.
Wrap each scone, then place in a freezer bag or airtight container.
Thaw at room temperature or in the fridge, then reheat in a 300°F (150°C) oven for 10 minutes before glazing.

With glaze:
Freeze on a baking sheet until solid, then wrap individually. Glaze texture may change slightly after thawing but will still taste great.

Sourdough Apple Cinnamon Scones with Glaze Recipe

These sourdough apple cinnamon scones are tender, flaky, and filled with fresh apples—finished with a sweet glaze for the perfect cozy treat.

Serving Size 8

Equipment

Large mixing bowl
Measuring cups and spoons
Whisk or Fork Pastry Cutter or Fork
Wooden spoon or spatula
Baking sheet
Parchment paper
Rolling Pin
Scone cutter or knife
Pastry brush
Cooling rack
Bench scraper

Ingredients

Butter: 1/2 cup = 113.5g
All-purpose flour: 2 3/4 cups = 350g
Apples chopped 1 cup = 150g
Brown sugar: 1/2 cup = 110g
Baking powder: 2 1/2 tsp = 10g
Cinnamon: 3 tsp = 8g
Salt: 1/2 tsp = 3g
Egg: 1 large egg
Sourdough starter discard or active: 1/2 cup = roughly 120g
Heavy cream: 1/4 cup = 60g
Vanilla extract: 1 1/2 tsp = 7.5g
Glaze:
Powdered sugar: 1 cup = 120g
Cinnamon: 1/2 tsp = 1g
Milk: 1-2 Tbsp = 15-45g depending on the consistency you want for the glaze
Apple juice = 1-2 tbs adjust depending on the desired consistency

Notes

Tips

Keep ingredients cold: Cold butter, egg, and even sourdough starter help create a flaky texture. You can chill the mixing bowl and utensils too.
Aim for pea-sized butter pieces: When cutting in the butter, look for coarse crumbs with small, visible bits of butter—this is what gives you those tender layers.
Mix gently: Overmixing will make the scones dense. Combine ingredients just until the dough comes together, even if it looks a bit rough.
Chill before baking: That quick fridge time keeps the butter solid, which helps with rise and flakiness. In a warm kitchen, opt for the full 15 minutes.
Cut evenly: Uniform wedges bake more evenly, so none are under- or overbaked.
Space them out: Leave room between scones on the baking sheet for even air circulation.
Check for doneness: Golden tops and a firm (but not hard) feel mean they’re ready. A toothpick should come out clean or with a few crumbs.
Adjust glaze consistency: Too thick? Add milk. Too thin? Add powdered sugar. It should drizzle smoothly without soaking in completely.
Cool before glazing: This helps the glaze set on top instead of melting into the scone.

Storage

Room Temperature (1–2 days):

Cool completely, store in an airtight container away from heat and sunlight.

Freezer (up to 3 months):

Best texture: freeze unglazed.
Wrap each scone, then place in a freezer bag or airtight container.
Thaw at room temperature or in the fridge, then reheat in a 300°F (150°C) oven for 10 minutes before glazing.

With glaze:

Freeze on a baking sheet until solid, then wrap individually. Glaze texture may change slightly after thawing but will still taste great.

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