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.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Chill time 15

Total Time 55

Servings

Calories 438kcal

Cut butter into cubes and freeze while prepping other ingredients.
113.5 g Butter
Mix flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
350 g All-purpose flour, 110 g Brown sugar, 10 g Baking powder, 3 tsp Cinnamon, ½ tsp Salt
In a separate bowl, whisk egg, sourdough starter, heavy cream, and vanilla.
1 Egg, 120 g Sourdough starter discard or active, 60 g Heavy cream, 7.5 g Vanilla extract
Cut cold butter into the dry ingredients until pea-sized crumbs form.
Stir wet ingredients into dry, then fold in chopped apples.
150 g 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.
120 g Powdered sugar, 1 g Cinnamon, 2 tbsp Milk, 2 tbsp Apple juice

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.