Sourdough Apple Scones With Cinnamon Glaze

These sourdough apple scones are full cinnamon and apples and then topped with an apple glaze for the most delicious fall dessert. Perfect for breakfast, dessert, or brunch.

This recipe started because of a certain 8 year old who just had to have a afternoon tea party (for no reason other than for fun). She begged and begged for months about having a few friends over to enjoy tea and treats.

Being the overwhelmed, pregnant mother that I am, I kept saying no. Well, finally after months, she convinced dad. 

He made all the plans (that’s his thing), and I was in charge of the treats (that’s my thing). We came up with a menu. 

Sourdough apple muffins and homemade scones. For the scones we made sourdough blueberry scones and then decided to whip up a fall inspired recipe.

These sourdough cinnamon apple scones were a huge hit. Buttery, fluffy, flaky with baked apples and cinnamon and topped with an apple cinnamon glaze. So yummy. The perfect delicious treat for fall.

Why You Will Love This Recipe:

Delicious: The flavors of fall wrapped up in a delicious sourdough scone.

Flakey: These tender scones have the most perfect texture and crumb,

Can be long ferment or made quick: 

Active starter or discard: Since this recipe is risen using baking powder, discard or starter will work. Great way to use up extra sourdough discard.

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Tips For Making This Recipe:

• A food processor makes these 100 times easier, and the texture is better. Can be done by hand as well.
• You can bake these right away or allow them to long ferment in the refrigerator for three days. See below for my recommendations.
• For best results, freeze the butter for a little bit before you make this recipe. 
• Bake time will depend on the thickness of your scones.

Ingredients:

All purpose flour – You could also use fresh milled soft white wheat

Baking powder

Salt

Brown sugar 

Ground cinnamon: Apples and cinnamon just go together like peanut butter and jelly.

Butter – Keep the butter nice and cold. I like to stick it in the freezer for a few minutes after

Sourdough starter – This can be fed starter or sourdough starter discard. This is a great way to use up extra discard sourdough starter. They make a delicious sourdough discard scones.

Milk, heavy cream or water – Keep it nice and cold. Just enough to hold it together.

Egg – Optional for an egg wash, but it gives it that deep golden color.

Apples: Whatever apples you have on hand. Choosing the right variety of apples is not really that important important. Choose a large firm apple. Crisp, juicy apples like Honeycrisp or Granny Smith, as they hold their texture well when baked. Honestly, I have zero idea what type of apples we have.

Other add-ins: Chocolate chips, pecans, walnuts, or even craisins or orange zest would be so tasty.

Tools you may need:

Food processor. This makes it way easier, but totally not necessary. Or a large mixing bowl with a pastry cutter (or pastry blender)

Measuring cups and spoons

Bench scraper (optional, but helpful)

My favorite stainless steel Baking sheets

Parchment paper

FAQ

Can these sourdough scones be fermented?

Yes, I would recommend long fermenting them in the fridge for three days (the butter needs to stay cold and 3 days seems to be the right amount for better digestion). 

You could try just leaving them out on the counter for 8-24 hours, but the texture is a little different.

Baking them right away will lend itself to a fluffier and better textured scone. But long fermented are still really yummy.

What is the secret to making good scones?

Cold butter and not over kneading. I love using a food processor to whip these up, not only does it make it easier, but it helps keep the butter cold because you are using your hands less. They only need to be pulsed a few times. 

How To Make Sourdough Apple Scones:

Make Scone Dough

Place the butter into the freezer for 15 minutes or so.

In a separate bowl, mix together flour, baking powder, salt, cinnamon, and brown sugar.

Place butter (chopped if using a food processor) and dry ingredients into a food processor and pulse until the butter is in small, pea-sized chunks. 

*If you don’t have a food processor, you can use a fork or pastry blender to mix the ingredients in a large bowl. Grate the frozen butter with a cheese grater to make it much easier and fluffier.

Add in the sourdough starter and vanilla extract and mix in. 

If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tablespoon and determine if it needs more. 

Pulse until it starts to form a ball.

Place on parchment paper and shape into a disk about 1 inch thick. Now you decide if you want to long ferment it or bake it right away.

If you are planning to bake it right away, you can add the chopped apples and fold into the dough when pressing it out.

(Optional) – Long Ferment:

Place the dough in a covered dish or wrap in plastic wrap and put into the fridge for 2-3 days or at room temperature for 8-12 hours. 

Once it is done fermenting proceed to the next step.

Bake

Preheat the oven to 425.

​Dice the apples.

Add the chopped apples or other mix-in if desired. Knead together. Be careful not to over-knead.

Roll out the dough with a rolling pin a lightly floured surface into an even circle about 1 inch thick. 

Cut scones into 8 even triangles or whatever shape you would like and place on the unbaked scones onto prepared cookie sheets.

Create an egg wash by cracking an egg into a dish and whisking it thoroughly. (Optional)

Brush egg onto the top of the scones and sprinkle brown sugar on top.

Bake for 15-20 minutes until the edges start to turn golden brown.

Allow to cool on a cooling rack.

Create the Cinnamon Apple Glaze:

Is a small bowl, add apple juice (cider, water, or milk also work), Cinnamon, and powdered sugar. 

Whisk together until the glaze forms. If it is too thick add a little more liquid, or if it is too thin add more powdered sugar. If your powdered sugar is really clumpy I would suggest sifting it first.

Drizzle the apple cinnamon glaze over the scones. Enjoy.

Storage:

Store leftover scones at room temperature in an airtight container for up to 4 days. Freeze unglazed for up to 3 months in a freezer safe ziplock bag.

Find More Delicious Fall Recipes:

• Sourdough Apple Muffins With Cinnamon Streusel
• Healthy Pumpkin Pie Smoothie Recipe
• Sourdough Cinnamon Apple Bread Recipe
• Healthy Pumpkin Pie Overnight Oats
• Vegan Pumpkin Spice Latte Recipe
• Pumpkin Spice Granola Recipe

If you try this recipe and love it, I would love if you could come back, commented on the post, and give it 5 stars! Please and thank you.