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.
Servings 8
Calories 438kcal
Equipment
Ingredients
- 113.5 g Butter:
- 350 g All-purpose flour
- 150 g Apples chopped
- 110 g Brown sugar
- 10 g Baking powder
- 3 teaspoon Cinnamon
- ½ teaspoon Salt
- 1 Egg
- 120 g Sourdough starter discard or active
- 60 g Heavy cream
- 7.5 g Vanilla extract
Glaze
- 120 g Powdered sugar
- 1 g Cinnamon
- 2 tablespoon Milk depending on the consistency you want for the glaze
- 2 tablespoon Apple juice adjust depending on the desired consistency
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.
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.
Nutrition
Calories: 438kcal | Carbohydrates: 69g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 386mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg