Irresistible Sourdough Apple Scones with Cinnamon Glaze: A Perfect Autumn Treat

Indulge in the comforting flavors of fall with these delightful sourdough apple scones. Each scone is generously infused with warm cinnamon and tender baked apples, then crowned with a luscious apple cinnamon glaze. Whether you’re planning a cozy breakfast, an elegant brunch, or a satisfying dessert, these flaky, buttery scones are guaranteed to be a seasonal favorite.

This delightful recipe for sourdough apple scones came to life from a simple, heartwarming request. It all started with my eight-year-old, who, for months, had been begging for an afternoon tea party. Despite my busy schedule as an overwhelmed, pregnant mother, her persistence eventually paid off. She managed to convince her dad to take charge of the planning, leaving me with the most enjoyable task: creating the treats.

Our menu for the tea party was carefully curated, featuring an array of homemade delights. Alongside our beloved sourdough blueberry scones and some sourdough apple muffins, we decided to whip up a new, autumn-inspired recipe. The result was these incredible sourdough cinnamon apple scones – and they were an instant sensation!

Imagine buttery, fluffy, and perfectly flaky scones, studded with tender baked apples and infused with the comforting spice of cinnamon. Then, to elevate them even further, they are finished with a sweet and tangy apple cinnamon glaze. These aren’t just scones; they’re a taste of pure autumn bliss, making them the ultimate treat for any fall occasion.

Why You Will Love These Scones:

These sourdough apple scones aren’t just a recipe; they’re an experience. Here’s why they’ll quickly become a cherished part of your baking repertoire, especially during the colder months:

• Unforgettable Flavor Profile: Every bite bursts with the quintessential flavors of autumn. The sweet-tartness of apples perfectly complements the warm, inviting notes of cinnamon, all enveloped in a rich, buttery scone. The apple cinnamon glaze adds another layer of delightful flavor and moisture, making them truly irresistible.
• Remarkable Flaky and Tender Texture: Achieving the perfect scone texture can be a challenge, but this recipe nails it. These scones are incredibly tender on the inside with a subtle flakiness that melts in your mouth. The secret lies in the cold butter and minimal handling, which we’ll cover in detail.
• Flexible Baking Options: Long Ferment or Quick Bake: Whether you’re a seasoned sourdough baker who appreciates the benefits of a long fermentation or you need a delicious treat in a hurry, this recipe offers versatility. You can opt for a longer fermentation period to enhance flavor and digestibility, or bake them immediately for a quicker turnaround without sacrificing taste or texture.
• Excellent Way to Use Sourdough Starter (Active or Discard): For sourdough enthusiasts, this recipe is a fantastic way to utilize your sourdough starter, whether it’s active and bubbly or unfed discard. Since these scones rely on baking powder for their primary rise, the sourdough adds a wonderful depth of flavor and a slight tang, rather than acting as the sole leavening agent. It’s a smart and delicious solution for managing your sourdough discard.
• Perfect for Any Occasion: From a cozy weekend breakfast or a sophisticated brunch spread to an elegant afternoon tea or a comforting dessert after dinner, these apple cinnamon scones fit seamlessly into any mealtime. Their inviting aroma and delicious taste make them a crowd-pleaser for guests and family alike.
• A Touch of Homemade Charm: There’s something inherently special about homemade baked goods, and these scones are no exception. They exude a rustic charm that makes them feel incredibly wholesome and comforting, perfect for sharing with loved ones.

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Expert Tips For Baking Perfect Scones:

Crafting exceptional scones is simpler than you might think, especially with these insider tips:

• Utilize a Food Processor for Superior Texture: While you can absolutely make these by hand, a food processor is a game-changer. It makes the process incredibly fast, ensures the butter stays perfectly cold, and results in a lighter, flakier texture. Pulse the ingredients briefly until just combined – overmixing is the enemy of a tender scone.
• Master the Art of Cold Butter: This is arguably the most crucial tip for flaky scones. Ensure your butter is very cold, ideally straight from the freezer. Freezing it for 15-30 minutes beforehand allows it to be easily cut or grated into small pieces without softening. When small, cold pieces of butter melt in the oven, they create pockets of steam, which contribute to the scone’s signature flaky layers.
• Don’t Overwork the Dough: Scones thrive on minimal handling. Over-kneading develops the gluten in the flour, leading to a tough, dense scone rather than a light, tender one. Mix until just combined and handle the dough as little as possible.
• Consider Chilling the Dough Before Baking: Even if you’re not doing a long ferment, a quick 15-20 minute chill in the refrigerator after shaping can firm up the butter, helping the scones maintain their shape and flakiness during baking.
• Adjust Bake Time Based on Scone Thickness: The suggested bake time is a guideline. Keep an eye on your scones, as thinner scones will bake faster, while thicker ones might need a few extra minutes. Look for golden-brown edges and a firm feel.
• Uniform Sizing for Even Baking: When shaping and cutting your scones, try to make them as uniform in size as possible. This ensures they all bake evenly, preventing some from being undercooked while others are overbaked.

Essential Ingredients for Sourdough Apple Scones:

Simple, high-quality ingredients are key to these outstanding scones:

• All-Purpose Flour: The foundation of our scones. For an alternative, you could also use fresh milled soft white wheat flour for a slightly nuttier flavor and added nutritional benefits. Ensure it’s not bread flour, as too much protein can lead to a tougher scone.
• Baking Powder: This is your primary leavening agent, providing lift and creating that desirable light and airy texture. Ensure your baking powder is fresh for optimal results.
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and bringing out the richness of the butter and apples.
• Brown Sugar: Adds a lovely depth of sweetness and a hint of molasses flavor that pairs beautifully with apples and cinnamon. You’ll also want a little extra for sprinkling on top before baking, which creates a delightful caramelized crust.
• Ground Cinnamon: The quintessential autumn spice! Apples and cinnamon are a classic pairing, much like peanut butter and jelly. It adds warmth and aromatic complexity.
• Unsalted Butter: Crucial for flavor and texture. It must be very cold, ideally frozen for a short period, to create those wonderful flaky layers. Using unsalted butter allows you to control the overall salt content of the recipe.
• Sourdough Starter: This recipe is versatile – you can use either active, fed starter or sourdough discard. Since baking powder is providing the main lift, the sourdough’s role is primarily to contribute a subtle tang and complex flavor, as well as aid in digestibility if long-fermented. It’s a fantastic way to utilize extra discard sourdough starter, making these truly delicious sourdough discard scones.
• Cold Milk, Heavy Cream, or Water: Just a touch of cold liquid helps bind the dough together without overworking it. Heavy cream will yield a richer, more tender scone, while milk or water work perfectly fine. Keeping it cold is essential to maintaining the butter’s temperature.
• Egg (Optional for Egg Wash): An egg wash brushed over the tops of the scones before baking is optional but highly recommended. It contributes to a beautiful, deep golden-brown color and a slightly shiny, professional finish.
• Apples: Any firm apple variety you have on hand will work wonderfully. While some prefer crisp, juicy apples like Honeycrisp or Granny Smith for their ability to hold texture when baked, the beauty of this recipe is its flexibility. Don’t stress too much about the specific variety; even a softer apple will be delicious when baked into the scone. Just make sure they are peeled, cored, and diced into small, even pieces.
• Other Delicious Add-ins (Optional): Feel free to customize! Consider adding a handful of chocolate chips for a sweet twist, toasted pecans or walnuts for crunch, or dried cranberries (craisins) for extra chewiness and tartness. A hint of orange zest could also brighten the flavors beautifully.

Recommended Tools for Scone Making:

• Food processor: As mentioned, this simplifies the process significantly and helps achieve the best texture, but it’s not strictly necessary.
• Alternatively, a large mixing bowl with a pastry cutter (or pastry blender), or even two forks, will work for cutting in the butter.
• Measuring cups and spoons: For accurate ingredient proportions.
• Bench scraper: Optional, but very helpful for handling dough without overworking it and for cutting uniform scone wedges.
• My favorite stainless steel Baking sheets: Essential for baking your scones evenly.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Cooling rack: For allowing your baked scones to cool properly.

Frequently Asked Questions About Sourdough Scones:

Can I Ferment These Sourdough Scones?

Absolutely! Fermenting these sourdough scones offers several benefits, especially for those interested in traditional baking methods and enhanced digestibility. I highly recommend a long fermentation in the refrigerator for two to three days. This extended cold ferment allows the sourdough culture to begin breaking down the starches and gluten in the flour, which can make the scones easier to digest for some people and also develops a more complex, nuanced flavor profile.

Alternatively, you could try a shorter, room-temperature ferment for 8-12 hours. However, be aware that the texture might be slightly different. The butter is more likely to soften at room temperature, which can impact the flakiness of the final scone. For the best combination of texture and the benefits of sourdough, the cold fridge ferment is generally preferred.

If you choose to bake them right away without any fermentation, you’ll still get a wonderfully fluffy and well-textured scone thanks to the baking powder. The sourdough starter will still contribute to the flavor, just without the added benefits of an extended fermentation. Both options yield delicious results!

What Are The Secrets to Making Fluffy Scones?

The quest for the perfect fluffy, tender scone is a noble one, and thankfully, it’s easily achievable with a few key techniques:

• Embrace Extremely Cold Butter: This is truly the golden rule of scone making. Cold butter, cut into small pieces, creates pockets within the dough. As the scones bake, these butter pieces melt, releasing steam and creating those desirable flaky layers and a tender interior. If your butter gets too warm, the scones will be dense and less flaky. Freezing your butter for 15-30 minutes before grating or cutting it is an excellent strategy.
• Minimal Handling, Maximum Tenderness: Overworking the dough is the quickest way to tough scones. The less you handle the dough, the less gluten develops, resulting in a wonderfully tender crumb. When mixing, combine until *just* moistened. When shaping, be gentle and swift.
• Utilize a Food Processor (Optional but Recommended): As mentioned earlier, a food processor is your best friend here. It helps cut the butter into the flour quickly and efficiently, keeping the butter cold and minimizing handling time. You only need to pulse it a few times until the butter resembles small peas. If working by hand, use a pastry cutter or your fingertips very quickly to avoid transferring too much body heat to the butter.
• Don’t Over-Mix the Wet and Dry Ingredients: Once you add the liquid ingredients (sourdough starter, milk/water, vanilla), mix only until the dough just comes together. It’s okay if there are still a few dry bits; they will hydrate as the dough rests or during baking.
• Ensure Sufficient Leavening: Baking powder is vital for the rise in these scones. Make sure your baking powder is fresh for the best lift.
• Bake at a High Temperature: A hot oven (like 425°F or 220°C) helps the scones rise quickly and create a beautiful golden crust, while keeping the interior tender.

How To Prepare Sourdough Apple Scones: Step-by-Step

Crafting the Scone Dough

1. Prepare the Butter: Start by placing your cold butter into the freezer for approximately 15 to 20 minutes. This extra chill is crucial for achieving that coveted flaky texture.
2. Combine Dry Ingredients: In a separate large bowl, or the bowl of your food processor, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and brown sugar until thoroughly combined. This ensures even distribution of the leavening and flavor.

3. Cut in the Butter: If using a food processor, chop the very cold butter into small cubes and add it to the dry ingredients. Pulse only a few times until the butter is incorporated into small, pea-sized chunks. Avoid over-processing, as you want distinct pieces of butter.

   *If you’re working by hand, you can grate the frozen butter using a cheese grater directly into the dry ingredients for easier mixing. Then, use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with small, pea-sized pieces of butter throughout.

4. Add Wet Ingredients: Introduce the sourdough starter (active or discard) and vanilla extract to the mixture. Pulse in the food processor or mix gently by hand until just combined.
5. Adjust Consistency (if needed): If the dough appears too dry and isn’t coming together, add 1-2 tablespoons of cold milk, heavy cream, or water. Start with one tablespoon at a time, mixing briefly after each addition, until the dough just begins to clump. The goal is to hydrate the flour without making the dough sticky or overworking it.
6. Form the Dough Disk: Once combined, turn the dough out onto a piece of parchment paper. Gently press and shape it into a cohesive disk, about 1 inch thick. At this point, you’ll decide whether to proceed with an optional long fermentation or bake immediately.
7. Incorporate Apples (if baking immediately): If you plan to bake the scones right away, gently fold in your chopped apples (and any other desired mix-ins like chocolate chips) into the dough as you’re pressing it out into the disk shape. Be careful not to over-knead.

(Optional) – Long Fermentation Process:

For enhanced flavor and digestibility, consider a long ferment:

1. Chill the Dough: Place the dough disk in a covered dish or tightly wrap it in plastic wrap. Transfer it to the refrigerator for 2-3 days. This cold environment helps keep the butter solid and allows the sourdough to work its magic slowly. Alternatively, you can ferment at room temperature for 8-12 hours, but ensure your kitchen isn’t too warm to prevent the butter from melting.
2. Proceed to Bake: Once the fermentation period is complete, remove the dough from the fridge and proceed with the baking steps below.

Baking Your Delicious Scones

1. Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
2. Dice Apples: If you opted for a long ferment without adding apples initially, now is the time to dice your apples into small, uniform pieces.
3. Add Apples and Shape: If the apples were not added earlier, gently fold the chopped apples (and any other desired mix-ins) into the dough. Be careful not to over-knead.

4. Roll and Cut: Lightly flour your work surface or use parchment paper. Roll out the dough into an even circle, approximately 1 inch thick, using a rolling pin.

5. Slice Scones: Using a sharp knife or a bench scraper, cut the dough disk into 8 even triangles (like a pizza). You can also use a round cookie cutter for circular scones.

6. Arrange on Baking Sheet: Carefully transfer the unbaked scone wedges to your prepared baking sheet, leaving a little space between them.
7. Apply Egg Wash (Optional): For a beautiful golden crust, crack an egg into a small dish and whisk it thoroughly. Gently brush the egg wash onto the tops of the scones.
8. Sprinkle with Brown Sugar: For an added layer of sweetness and a lovely caramelized finish, sprinkle a little extra brown sugar on top of each scone after the egg wash.

9. Bake: Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
10. Cool: Once baked, remove the scones from the oven and transfer them to a wire cooling rack. Allow them to cool completely before glazing.

Preparing the Cinnamon Apple Glaze:

The apple cinnamon glaze is the perfect finishing touch, adding a burst of flavor and a beautiful sheen:

1. Combine Glaze Ingredients: In a small bowl, whisk together the powdered sugar, apple juice (or cider, water, or milk of choice), ground cinnamon, and vanilla extract.
2. Adjust Consistency: Continue whisking until the glaze is smooth and free of lumps. If it’s too thick to drizzle, add a tiny bit more liquid (a quarter teaspoon at a time) until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar. For the smoothest glaze, consider sifting your powdered sugar first, especially if it’s clumpy.
3. Drizzle and Serve: Once the scones are cooled, generously drizzle the homemade apple cinnamon glaze over each one. Allow the glaze to set slightly before serving. Enjoy these warm, spiced delights!

Storage Tips for Fresh Scones:

To keep your sourdough apple scones fresh and delicious:

• Room Temperature Storage: Store any leftover glazed scones in an airtight container at room temperature for up to 4 days. While they are best enjoyed fresh, they remain wonderfully soft and flavorful for several days.
• Freezing for Later Enjoyment: For longer storage, freeze unglazed scones. Once completely cooled, place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe ziplock bag or airtight container. They will keep well in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature and then warm them gently in the oven or microwave before adding the freshly prepared glaze.

Explore More Delightful Fall Recipes:

If you loved these sourdough apple scones, you’ll surely enjoy these other fall-inspired recipes:

• Sourdough Apple Muffins With Cinnamon Streusel: Fluffy muffins crowned with a sweet, crumbly streusel.
• Healthy Pumpkin Pie Smoothie Recipe: A quick and nutritious way to enjoy fall flavors.
• Sourdough Cinnamon Apple Bread Recipe: A comforting loaf, perfect for sharing.
• Healthy Pumpkin Pie Overnight Oats: Start your day with the taste of pumpkin pie.
• Vegan Pumpkin Spice Latte Recipe: Your favorite coffee shop drink, made at home.
• Pumpkin Spice Granola Recipe: Crunchy, spiced granola for breakfast or snacking.

If you give this recipe a try and fall in love with it as much as we have, I would be incredibly grateful if you could come back, leave a comment on the post, and give it a well-deserved 5 stars! Your feedback helps others discover these wonderful treats. Thank you!

Sourdough Apple Scones Recipe Card

These sourdough apple scones capture the essence of fall. They are rich with cinnamon and tender apples, finished with a delightful apple glaze, making them the perfect seasonal treat.

5 from 2 votes

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Author: Amy

Prep Time: 10 minutes

Cook Time: 17 minutes

Servings: 8

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Scone Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup brown sugar Plus more to sprinkle on top
• 1/2 cup butter Cold, preferably frozen for 15-30 minutes
• 1 cup sourdough starter Active or discard
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1-2 tbs cold milk or water adjust as needed for dough consistency
• 1 egg For egg wash (optional)
• 1 cup apples peeled, cored, and chopped into small pieces

Apple Cinnamon Glaze Ingredients

• 1/2 cup powdered sugar sifted if clumpy
• 1 tbs apple juice or water or milk of choice
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract

Detailed Instructions

• Place the butter into the freezer for 15-20 minutes to ensure it is very cold.
• In a separate large bowl, combine the flour, baking powder, salt, cinnamon, and brown sugar. Whisk well.
• Add the chilled butter (chopped into small pieces) to the dry ingredients in a food processor. Pulse only until the butter forms small, pea-sized chunks. Do not over-process.
• *Alternatively, if not using a food processor, grate the frozen butter into the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the flour until it resembles coarse meal with pea-sized butter pieces.
• Add the sourdough starter and vanilla extract to the butter-flour mixture. Mix until just combined.
• If the dough is too dry to come together, add 1-2 tablespoons of cold milk or water, one tablespoon at a time, mixing briefly after each addition until a shaggy dough forms.
• Turn the dough out onto parchment paper. Gently press and shape it into a disk about 1 inch thick. At this stage, decide whether to ferment or bake immediately.
• If baking immediately, gently fold in the chopped apples (and any other desired mix-ins) as you form the disk. Do not over-knead.

(Optional) – Long Ferment Instructions:

• Place the dough disk in a covered container or wrap tightly in plastic wrap. Refrigerate for 2-3 days for optimal flavor development and digestibility. Alternatively, ferment at room temperature for 8-12 hours.
• After fermentation, proceed with the baking steps below.

Baking Instructions

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• If you fermented the dough without apples, now is the time to dice them.
• If apples were not incorporated earlier, gently knead the chopped apples (and any other mix-ins) into the dough. Avoid overworking.
• On a lightly floured surface or parchment paper, roll out the dough into an even circle, approximately 1 inch thick.
• Cut the dough into 8 even triangles (like pizza slices) or use a round cutter for desired shapes. Place the unbaked scones onto the prepared baking sheet.
• (Optional) For an egg wash, whisk one egg in a small dish. Brush evenly over the tops of the scones.
• Sprinkle a little extra brown sugar on top of each scone for a golden, crunchy crust.
• Bake for 15-20 minutes, or until the edges are golden brown and the scones are cooked through.
• Transfer the baked scones to a wire cooling rack and let them cool completely before glazing.

Glaze Preparation Instructions:

• In a small bowl, whisk together the powdered sugar (sift if clumpy), apple juice (or other liquid), cinnamon, and vanilla extract until smooth.
• Adjust the glaze consistency as needed: add a tiny bit more liquid if too thick, or more powdered sugar if too thin.
• Generously drizzle the prepared apple cinnamon glaze over the cooled scones. Serve and enjoy!

Recipe Notes and Tips:

• Using a food processor significantly simplifies the mixing process and helps achieve a superior, flakier texture, but these scones can also be made by hand.
• You have the option to bake these scones immediately or to enhance flavor and digestibility through a long fermentation in the refrigerator for up to three days.
• For optimal flakiness, ensure your butter is very cold – freezing it for a short period before preparation is highly recommended.
• Baking times can vary depending on the exact thickness of your scones, so keep an eye on them.
• Avoid overworking the dough to keep the scones tender.
• For uniform baking, try to cut your scones into similar sizes.

Nutrition Information:

Calories: 313kcal |
Carbohydrates: 45g |
Protein: 5g |
Fat: 12g |
Saturated Fat: 8g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 0.5g |
Cholesterol: 51mg |
Sodium: 249mg |
Potassium: 162mg |
Fiber: 1g |
Sugar: 14g |
Vitamin A: 388IU |
Vitamin C: 0.03mg |
Calcium: 66mg |
Iron: 2mg

Course: Breakfast, Dessert, Brunch, Afternoon Tea

Cuisine: American, European

Keyword: apple sourdough scones, baking, sourdough apple scones, sourdough scones, apple cinnamon scones, fall baking, homemade scones

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