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.
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.