Imagine biting into a scone so perfectly balanced, it transforms your ordinary morning into an extraordinary culinary experience. These sourdough apple cinnamon scones aren't just a recipe—they're a revelation that combines the tangy complexity of sourdough with the warm, comforting embrace of cinnamon and sweet, juicy apples. Whether you're a seasoned baker or a curious kitchen adventurer, these scones promise to elevate your breakfast game and leave your taste buds dancing with delight.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup diced apples
- 1/4 cup milk
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- Add the 1/2 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the 1 cup of diced apples, making sure they are evenly distributed throughout the mixture.
- In a separate bowl, whisk together the 1 cup of sourdough starter, 1/4 cup of milk, and 1 egg until smooth. Pour this wet mixture into the dry ingredients.
- Gently mix the wet and dry ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a rectangle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 12 equal triangles or squares, depending on your preferred shape for the scones.
- Transfer the cut scones to the prepared baking sheet, spacing them about 2 inches apart. If desired, you can brush the tops with a little extra milk or an egg wash for a golden finish.
- Bake the scones in the preheated oven for 20-25 minutes, or until they are lightly golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the scones warm or at room temperature, and enjoy them with butter, jam, or a drizzle of honey if desired.
Tips
- Keep your butter COLD: Cold butter is crucial for creating those signature flaky layers. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking will develop gluten and make your scones tough instead of tender.
- Use fresh sourdough starter: Ensure your starter is active and bubbly for the best flavor and rise.
- For extra shine, brush the tops with an egg wash before baking.
- Let the scones cool slightly before serving to allow them to set and develop their perfect texture.
- Store in an airtight container and consume within 2-3 days for maximum freshness.
- For variations, try adding chopped nuts or a light glaze on top to customize your scones.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
