Apple Cinnamon Sourdough Scones

Recipe: Apple Cinnamon Sourdough Scones

Apple Cinnamon Sourdough Scones are sweet, flaky, soft and flavourful. Made with sourdough discard, grated apples and cinnamon, they are ideal as tea time treats for the fall season. Warm scones, with either butter, whipped cream or just the way they are. Instead of drizzling it with the standard glaze, I brushed the baked scone tops with melted butter and sprinkled a generous amount of cinnamon sugar. Almost like having doughnuts but much more softer.

Memories

The first time I baked scones was way back in 2015. I had posted apple scones recipe on 15/04/2015 for the Group Home Bakers Challenge. For that month we had to bake scones. Though I had enjoyed homemade scones at my cousin Jayshree’s home, I had not really tried baking them at home. She is an expert at baking scones. I got an eggless scone recipe from her and tried baking them for the first time. They were not good at all as I over mixed the dough! Second time round I got a bit more adventurous and added some grated apple and cinnamon. They turned out fine, but could have done with more apple. This updated recipe has egg and sourdough discard included in the dough.

Scotland And Scones

I’ve had the opportunity to try out some of the best scones during my trips to Scotland. However, it is best to have them at the small cafes as they usually baked by them and are fresh. Served with jam, clotted cream and butter – pure bliss. I remember when hubby would go off to attend the Dermatology Conference, I would skip breakfast and head towards one of the cafes. It served two purposes, walked quite bit looking for these hidden cafes and also enjoyed the fresh scones.

Stratford – Upon – Avon

This summer hubby and I had the opportunity spend a day at Stratford – Upon – Avon. Quaint little Shakespeare place, got to see his house. And yes stood in front of his statue and told him off for making high school literature a pain! At that time we had to read Julius Caesar and The Merchant Of Venice. Understanding Shakespearean language was a nightmare. And remembering famous quotes and meanings! We experienced what they call cream teas. Pretty famous afternoon thing there – you get served some tea and scones with clotted cream and jam. And the waiter pointed out that we had to enjoy the scones the Devon way. We were advised to put the clotted cream first and then the jam on top. “When in Cornwall, do the opposite, jam first and then clotted cream!”

For this Sunday our host is Wendy of A Day in the Life on the Farm. She suggested the following,” Let’s celebrate Sourdough September. Share a recipe that uses sourdough starter, sourdough discard, or store-bought sourdough bread.” I was tempted to use the store bought sourdough bread but decided to make the sourdough starter from scratch. I should have done so when the days were warmer. But no problem, have quite a bit of discard. So planned to share a recipe suing the sourdough discard.

Why Use Sourdough Discard?

Whenever I make the sourdough starter which by the way is not often, I don’t throw away the discard. I hate wasting food. If I am going  away from home for a longer period, I spread the discard on a parchment paper lined baking tray. Spread the discard or starter in a thin layer and allow it to dry at room temperature. In 24-48 hours it dries up. I then store the dried up discard or starter in an airtight container. I use it as and when I need it.

• I like to add about ½ -¾ tsp of the dried starter or discard in the batter for handvo or idli, dosa. Helps the batter to ferment naturally and adds that required sourness too.
• Makes baked goodies more tender and moist. Also adds a distinct light tangy flavour.
• Discards too have a little bit of the healthy lactic acid bacteria and wild yeast though not as much as a full fed starter.
• Helps in making the quick bread, pancakes, muffins, waffles, scones, etc more easy to digest.

Some Recipes With Sourdough Starter Or Discard

• Mayuri’s Jikoni: Apple Cinnamon Sourdough Scones 
• Karen’s Kitchen Stories: Easy Sourdough Breakfast Bread (and Avocado Toast) 
• Our Good Life: Italian Sourdough Apple Cake 
• Amy’s Cooking Adventures: Same Day Sourdough Bread 
• A Day in the Life on the Farm: Sourdough Corn Fritters 
• Sneha’s Recipe: Sourdough Crackers Made From Sourdough Discard 
• A Messy Kitchen: Unfed Sourdough Rye Mixer Bread

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APPLE CINNAMON SOURDOUGH SCONES

Apple Cinnamon Sourdough Scones are sweet, flaky, soft and flavourful. Made with sourdough discard, grated apples and cinnamon, they are ideal as tea time treats for the fall season. Warm scones, with either butter, whipped cream or just the way they are.

Course Breakfast, Tea Time

Cuisine International

Keyword apple cinnamon scones, apple cinnamon sourdough scones, apple scones

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

chilling time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 pieces

Author mayurisjikoni

Ingredients

FOR THE SCONE DOUGH

• 2¼ cups all purpose flour
• ½ cup sugar
• 2 tsp baking powder
• 1 tsp cinnamon powder
• ¼ tsp salt
• 100 g approx 8 tbsp cold hard butter
• 2 medium apples
• ½ cup sourdough discard cold
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp milk

TOPPING

• 2 tbsp sugar
• 1 tsp cinnamon powder
• 2-3 tbsp butter melted
• extra flour for dusting

Instructions

• Line the baking tray with parchment paper.
• Peel, core and grate the apples.
• Sift flour, baking powder, cinnamon powder and salt together into a big bowl.
• Add sugar and mix.
• Grate the cold hard butter. Add to the flour mixture.
• Using just your finger tips, rub the butter into the flour. This action also helps to incorporate more air.
• Whisk egg, sourdough discard, vanilla extract and milk together in another bowl till mixed well.
• Add the liquid mixture into the flour mixture.
• Add the grated apples.
• Mix gently to form a rough dough.
• Large dough clumps will be formed. Gently press it into a dough using your hand. It should be slightly sticky and not dry.
• Dust the worktop with little flour.
• Transfer the mixture to the worktop.
• Pat it into a circle of  8 " in diameter and about ¾ " thick.
• Using a sharp knife or pizza cutter, cut the patted dough into 8 wedges or triangle.
• Place the triangles on the lined tray. Make sure they are placed about 2 inches apart as they increase in size on baking.
• Chill the wedges for 30 minutes in the fridge.
• Preheat the oven to 200°C.
• Place the tray into the preheated oven. Bake for 25 minutes or till the scones are golden brown.
• While the scones are baking mix the sugar and cinnamon powder for the topping.
• Melt the butter too.
• Remove the scones from the oven and place them on a wire rack.
• Brush the warm scone tops with melted butter.
• Sprinkle generous amount of the cinnamon sugar.
• Enjoy warm as they are or with butter, clotted cream, whipped cream, jam.

Notes

• Make sure the bowls and cutting knife you use are cold and not warm.
• If you do't have sourdough discard, replace it with thick plain yogurt.
• I cut the butter into smaller pieces as grated butter would have melted faster in my hot kitchen.
• The dough should be slightly sticky, pliable and light.
• Instead of triangles you can pat the dough and use a cookie cutter to make round scones. Pat the left over dough again into a circle and cut. When you cut with a cookie cutter don't twist the cutter into the dough, just press it down and lift.
• Flour the knife or cutter so that it does not stick to the dough.
• Adding topping of your choice like glazed icing.

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