APPLE CINNAMON SOURDOUGH SCONES

Ingredients

• 280 g (2¼ cups)plain flour
• 100 g (½ cup)sugar
• 8 g (2 tsp)baking powder
• 2.6 g (1 tsp)ground cinnamon
• 1.5 g (¼ tsp)salt
• 100 g (about 8 tbsp)cold, firm butter
• 2 mediumapples
• 120 g (½ cup)cold sourdough discard
• 1 largeegg
• 10 ml (2 tsp)vanilla extract
• 30 ml (2 tbsp)milk
• 25 g (2 tbsp)sugar
• 2.6 g (1 tsp)ground cinnamon
• 30–45 g (2–3 tbsp)butter, melted
• As neededplain flour, for dusting

Instructions

1. 1

   Line the tray

   Line a baking tray with baking parchment.

2. 2

   Grate the apples

   Peel and core the apples, then grate them.

3. 3

   Sift dry ingredients

   Sift the flour, baking powder, 1 tsp ground cinnamon and salt into a large bowl.

4. 4

   Add the sugar

   Stir 100 g sugar into the flour mixture.

5. 5

   Grate the butter

   Grate the cold, firm butter and add it to the flour mixture.

6. 6

   Rub in butter

   Use your fingertips to rub the butter into the flour until incorporated.

7. 7

   Mix the liquids

   In a separate bowl, whisk the egg, cold sourdough discard, vanilla extract and milk until combined.

8. 8

   Combine mixtures

   Pour the liquid mixture into the flour mixture.

9. 9

   Add the apples

   Stir in the grated apples.

10. 10

    Form rough dough

    Mix gently until a rough dough forms.

11. 11

    Bring dough together

    Press the large dough clumps together gently by hand. The dough should be slightly sticky, not dry.

12. 12

    Flour the worktop

    Lightly dust the worktop with flour.

13. 13

    Transfer the dough

    Move the dough mixture onto the floured worktop.

14. 14

    Shape the circle

    Pat the dough into a circle about 20 cm in diameter and 2 cm thick.

15. 15

    Cut into wedges

    Use a sharp knife or pizza cutter to cut the dough into 8 triangular wedges.

16. 16

    Arrange the wedges

    Place the wedges on the lined tray, leaving about 5 cm between them so they have room to expand.

17. 17

    Chill the dough

    Refrigerate the wedges for 30 minutes.

18. 18

    Heat the oven

    Preheat the oven to 200°C.

19. 19

    Bake the scones

    Bake the tray in the preheated oven for 25 minutes, or until the scones are golden brown.

20. 20

    Mix cinnamon sugar

    While the scones bake, mix 25 g sugar with 1 tsp ground cinnamon.

21. 21

    Melt the butter

    Melt the butter for the topping.

22. 22

    Cool on rack

    Take the scones out of the oven and place them on a wire rack.

23. 23

    Brush with butter

    Brush the tops of the warm scones with melted butter.

24. 24

    Add cinnamon sugar

    Sprinkle a generous amount of cinnamon sugar over the tops.

25. 25

    Serve warm

    Enjoy the scones warm on their own or with butter, clotted cream, whipped cream or jam.

What are apple cinnamon sourdough scones?

Scones are a familiar British tea-time bake, while this version brings together grated apple, cinnamon and sourdough discard. The discard adds another way to use a sourdough starter between bakes.

Grated apple moistens the dough, and cold butter helps give the scones a tender, flaky texture. A buttery cinnamon-sugar finish adds sweetness and spice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 7g protein, 56g carbs, 13g fat.

Flour, sugar and apple provide most of the carbohydrates; butter contributes much of the fat, while the egg and sourdough discard add some protein. Pair a scone with plain yoghurt or fruit if you want a more balanced plate.

Choosing the ingredients

Cold butter: Firm butter is easier to grate and helps keep small pieces distributed through the flour. Work it in with your fingertips rather than melting it into the mixture.

Apples: Peel and core them before grating, as directed. Grated apple blends into the dough more evenly than large pieces.

Sourdough discard: Use it cold as specified. Discard can vary in thickness, so bring the dough together gently and aim for the slightly sticky texture described in the method.

Handling the dough

Light touch: Mix only until the ingredients form a rough dough, then press the clumps together by hand. Overworking it can make the scones less tender.

Shaping: Dust the worktop lightly and pat the dough into a circle about 20 cm across and 2 cm thick. A pat rather than a rolling pin keeps the handling simple and gentle.

Chilling and baking

Chill: Refrigerate the cut wedges for 30 minutes before baking. This gives the shaped dough time to firm up while the oven heats.

Bake: Set the oven to 200°C and bake for 25 minutes. The recipe’s visual cue is a golden-brown surface; begin checking around the stated baking time.

Finishing the scones

Butter: Brush the tops after baking, while the scones are warm, so the topping can adhere.

Cinnamon sugar: Sprinkle it over the buttered tops for a sweet, spiced finish. The scones are intended to be served warm.

Serving ideas

Plain: The apple and cinnamon give these scones plenty of flavour to enjoy without an accompaniment.

With a topping: Serve them with butter, clotted cream, whipped cream or jam, as suggested in the recipe. For a simple tea-time plate, add fruit alongside.

Recipe notes & tips

• Keep the butter cold until you are ready to grate it.
• Use your fingertips to rub in the butter, keeping the handling gentle.
• Grate the apples shortly before mixing so they are ready when the dough comes together.
• Dust the worktop sparingly; too much extra flour can dry the dough.
• Leave about 5 cm between the wedges on the tray.
• Brush on the melted butter and add the cinnamon sugar while the scones are warm.

Variations

• Apple choice: Use a tart apple for a sharper contrast with the cinnamon sugar.
• Spice blend: Add a little nutmeg alongside the cinnamon for a warmer flavour.
• Raisin addition: Fold a small handful of raisins into the mixture with the grated apple.
• Nutty finish: Scatter chopped nuts over the buttered tops before serving.
• Cream topping: Serve warm with clotted cream or whipped cream, as suggested in the recipe.

Common mistakes to avoid

• Warm butter: Soft butter is harder to grate; chill it until firm before using.
• Overmixing: Working the dough too much can make the scones tough; stop once it comes together.
• Dry dough: The mixture should be slightly sticky; press the clumps together gently rather than adding flour to the dough.
• Crowded tray: Wedges need room to expand; leave about 5 cm between them.
• Skipping the chill: Refrigerate the wedges for 30 minutes before baking, as directed.
• Missing the finish: Brush the tops while warm so the cinnamon sugar can stick.

How to store

Once cool, store the scones in an airtight container at room temperature and eat within 2 days. Reheat briefly in a low oven until warmed through; add the butter and cinnamon-sugar topping after reheating if needed.

Frequently asked questions