Apple Cinnamon Sourdough Scones: A Recipe from the Farm
Last Updated on September 18, 2024 by TheFarmChicken
Warm fall flavors like apple and cinnamon are wrapped in a soft on the inside and crunchy on the outside, sourdough scone. With the “ber” months come all the delicious apple recipes and this one is no exception. Basically, like all the apple pie flavors in a beautiful scone. Gather some ingredients like fresh apples and cinnamon and let’s get to making these Apple Cinnamon Sourdough Scones: A Recipe from the Farm.
I’m not sure if I am the only one…I’m pretty sure I am not, that loves baking a little bit more in the fall. A chilly morning in our farmhouse warmed up with something baking in the oven leaves the house warm cozy and so fragrant! These also make a great afternoon snack! If you are looking for more sourdough fall recipes, be sure to check out these as well:
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How to Rewarm a Scone:
Scones are best the first day but unless you eat them all in one day you will have leftovers and though not as fresh, they are still good! Here’s how I like to rewarm mine:
- Preheat the oven to 400 degrees.
- Place leftover scones on baking sheet.
- Rewarm in preheated oven for 5-7 minutes.
- Enjoy! Not as good as freshly baked but still so good!
Tips for the Best Scones:
- Don’t Overmix
- Don’t Overbake
- COLD Ingredients
- A HOT Oven + COLD Scones = Tender Crumb, Fluffy Scones
Ingredients for Sourdough Apple Cinnamon Scones:
All Purpose Flour
The base of the recipe. No need for bread flour in this recipe.
Brown Sugar
To add a slight sweetness and flavor.
Baking Soda, Baking Powder and Salt
The first two listed help give these scones their great texture and the salt adds to the flavor.
Cinnamon
I love the addition of cinnamon to these scones it always pairs so well with apple.
Butter
I use an unsalted butter that is frozen. When making scones it is important to have your ingredients cold.
Sourdough Starter Discard (Cold)
If you are a sourdough baker, you probably have a jar or bowl specifically set aside in your fridge for extra sourdough discard. You could use active starter in this recipe as well.
If you need a sourdough starter you can learn how to make one here or check out “Agnes” my sourdough starter that has been dehydrated and is ready to bake with after just a few days!
Egg
One egg is added to this recipe. It can either be cold or at room temperature.
Buttermilk
One of my favorite ingredients to work with. I love buttermilk for the flavor and fluff it brings to a recipe.
Heavy Cream
Just a little whipped cream is added to the recipe for the wet ingredients.
Vanilla
I like using pure vanilla extract for another flavor in these scones.
Apple Cider or Juice
This is optional but I feel like it gives the scones a fuller apple flavor!
Nutmeg and Cloves
I use just a sprinkle of each of these to add more fall flavor and warmth to these scones.
Apples
You only need 1 large apple or about 2 small for the recipe. I peel and chunk the apple, and some is used in the sauce that you make to add to the wet ingredients and some I just incorporate with dry ingredients and butter.
I would use apples that are full of flavor like Granny Smith apples or Honeycrisp.
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Apple Cinnamon Sourdough Scones: A Recipe from the Farm
- 2 ½ cups (300g) all-purpose flour
- ½ cup (105g) brown sugar
- 2 tsp (10g) baking powder
- ½ tsp baking soda
- ½ tsp (3g) salt
- ½ tsp cinnamon
- Dash of nutmeg and cloves (optional)
- 8T (120g) unsalted butter, frozen
- ½ cup (120g) cold sourdough stater discard
- 1 egg
- 1 tsp (2g) pure vanilla extract
- ¼ cup (60g) heavy cream
- ¼ cup (60g) buttermilk
- ½ cup apple, peeled and chopped
Apple Jam Inclusion:
- ½ cup apples, peeled and chopped
- 1/4 tsp cinnamon
- ¼ cup (47g) granulated sugar
- ¼ cup apple cider or apple juice (optional)
Cinnamon Icing:
- ½ cup powdered sugar
- ½ tsp cinnamon
- 3-4 T heavy cream
- Cinnamon sugar
Instructions for Apple Jam Inclusion:
First, start by peeling and chopping up a ½ cup apple. Place this, the apple cider (optional), cinnamon and the ¼ cup sugar in a small saucepan. Place this on low heat and stir continuously until the sugar dissolves and the mixture begins to boil. Simmer on low heat for around 10 minutes until the mixture thickens.
Transfer the apple jam to a bowl and place in the freezer or fridge until needed for the scones.
Instructions for the Apple Cinnamon Scones:
First start by taking a cutting board and chef’s knife. Chop the butter up into small pieces. (See picture) Once they are small pieces place back into the freezer while you prep the rest of the ingredients.
NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping it is actually easier than you would think.
Next, in a large bowl combine flour, brown sugar, baking powder, baking soda, salt and spices. Mix well and then set flour mixture aside.
In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, and buttermilk until well combined. Add the apple jam next. Make sure the jam is cooled down before adding them to the wet ingredients.
Next, take the butter from the freezer and a ½ cup chopped and peeled apple and add them to the top of the dry ingredients. Toss/stir with a fork to incorporate through the dry ingredients.
You want to work quickly to make sure that your ingredients don’t get warm. You want cold butter.
Mixing the wet and dry ingredients together:
Add the liquid ingredients to the dry ingredients and knead by hand a couple of times to incorporate. Then dump the contents to a clean work surface and knead a couple more times until the dough is just coming together. Be sure not to overwork the dough! Overworking the dough can cause you not to have tender scones.
At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick.
Taking a bench scraper or sharp knife cut the circle into 8 equal pieces and transfer to a parchment paper lined baking sheet.
Once they are all placed on the prepared baking sheet transfer this to the freezer for 30 minutes. In the meantime, preheat your oven on the convection setting if you have it to 400 degrees.
After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the tops of the scones with cinnamon sugar.
Place scones into the preheated oven and bake for 18-20 minutes until nicely golden brown.
When out of the oven transfer immediately to a cooling rack.
Making the Icing:
Using a whisk; in a small bowl combine the powdered sugar, cinnamon and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
Once the homemade scones are mostly cool drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these peach scones.
Enjoy with a cup of tea or coffee! If you want an extra apple flavor serve with homemade apple butter! Yum!
Store leftover scones in an airtight container and use the reheating instructions above for the best results.
NOTE: If you prefer a smaller scone, you can easily half the dough and form into 2 circles cutting each circle into 8 pieces each.
Apple Cinnamon Sourdough Scones: A Recipe from the Farm
Ingredients
- 2 ½ cups 300g all-purpose flour
- ½ cup 105g brown sugar
- 2 tsp 10g baking powder
- ½ tsp baking soda
- ½ tsp 3g salt
- ½ tsp cinnamon
- Dash of nutmeg and cloves optional
- 8 T 120g unsalted butter, frozen
- ½ cup 120g cold sourdough stater discard
- 1 egg
- 1 tsp 2g pure vanilla extract
- ¼ cup 60g heavy cream
- ¼ cup 60g buttermilk
- ½ cup apple peeled and chopped
Apple Jam Inclusion:
- ½ cup apples peeled and chopped
- ¼ cup 47g granulated sugar
- ¼ cup apple cider or apple juice optional
- ¼ tsp cinnamon
Cinnamon Icing:
- ½ cup powdered sugar
- ½ tsp cinnamon
- 3-4 T heavy cream
- Cinnamon sugar
Instructions
Instructions for Apple Jam Inclusion:
- First, start by peeling and chopping up a ½ cup apple. Place this, the apple cider (optional), cinnamon and the ¼ cup sugar in a small saucepan. Place this on low heat and stir continuously until the sugar dissolves and the mixture begins to boil. Simmer on low heat for around 10 minutes until the mixture thickens.
- Transfer the apple jam to a bowl and place in the freezer or fridge until needed for the scones.
Instructions for the Apple Cinnamon Scones:
- First start by taking a cutting board and chef’s knife. Chop the butter up into small pieces. (See picture) Once they are small pieces place back into the freezer while you prep the rest of the ingredients.
- NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping it is actually easier than you would think.
- Next, in a large bowl combine flour, brown sugar, baking powder, baking soda, salt and spices. Mix well and then set flour mixture aside.
- In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, and buttermilk until well combined. Add the apple jam next. Make sure the jam is cooled down before adding them to the wet ingredients.
- Next, take the butter from the freezer and a ½ cup chopped and peeled apple and add them to the top of the dry ingredients. Toss/stir with a fork to incorporate through the dry ingredients.
- You want to work quickly to make sure that your ingredients don’t get warm. You want cold butter.
Mixing the wet and dry ingredients together:
- Add the liquid ingredients to the dry ingredients and knead by hand a couple of times to incorporate. Then dump the contents to a clean work surface and knead a couple more times until the dough is just coming together. Be sure not to overwork the dough! Overworking the dough can cause you not to have tender scones.
- At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick.
- Taking a bench scraper or sharp knife cut the circle into 8 equal pieces and transfer to a parchment paper lined baking sheet.
- Once they are all placed on the prepared baking sheet transfer this to the freezer for 30 minutes. In the meantime, preheat your oven on the convection setting if you have it to 400 degrees.
- After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the tops of the scones with cinnamon sugar.
- Place scones into the preheated oven and bake for 18-20 minutes until nicely golden brown.
- When out of the oven transfer immediately to a cooling rack.
Making the Icing:
- Using a whisk; in a small bowl combine the powdered sugar, cinnamon and cream. Add the cream one tablespoon at a time until you reach a good drizzling consistency.
- Once the homemade scones are mostly cool drizzle the icing over the scones. The icing can be optional, but I enjoy the little bit of sweetness and cream it adds to these peach scones.
- Enjoy with a cup of tea or coffee! If you want an extra apple flavor serve with homemade apple butter! Yum!
Notes
This is a great recipe for fall! We love to enjoy our scones with a cup of coffee and on a rainy day it is hard to beat that combination. If you have any questions or comments about this recipe, be sure to drop them down below. I’d love to hear from you! Thank you for stopping by!
Mariah N | TheFarmChicken
For the earth shall be filled with the knowledge of the glory of the LORD, as the waters cover the sea.
Habakkuk 2:14
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