Spiced Sourdough Apple Scones (Edit recipe)

Spiced Sourdough Apple Scones. A delicious, flaky and spiced filled apple scone topped with a sweet maple glaze.

The perfect treat to make during apple and the cozy fall season.

This recipe uses sourdough discard to provide extra flavor and moisture to the scone. You can use active or inactive sourdough starter.

Enjoy!

35 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	287
Fat:	2 g
Carbohydrates:	57 g
Protein:	5 g
Cholesterol:	12 g
Sodium:	314 mg
Fiber:	1 g
Sugars:	22 g
Calculated per serving.

by Jessi's Kitchen

Serves: 8

Ingredients

Apple Scones

2.5 cup All Purpose Flour, 370g
0.25 cup Cane Sugar, 68g
3 tsp Baking Powder
0.25 tsp Sea Salt
1.5 tsp Ground Cinnamon, divided
0.5 tsp Pumpkin Pie Spice
1 cup Honeycrisp Apples, finely diced
0.333 cup Honeycrisp Apples, shredded/grated
0.333 cup Homemade Sourdough Starter, discard
0.25 cup Heavy Cream (Whipping Cream), 69g

Maple Glaze

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking sheet with parchment paper and set aside.
In a large bowl combine the flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice.
Add the cubed butter and use a biscuit cutter or or your hands to crumble to the butter into the flour mixture. It should resemble coarse meal.
Mix in the sourdough starter and then add the diced and shredded apple.
Pour in the heavy cream and use your hands to bring the mixture together. It will be very crumbly at first but as you begin to knead it the mixture should start to come together. If it is still too dry add a tablespoon of cream at a time.
Once the dough can form into a loose ball place it on a lightly floured counter and form into an 8 inch disk.
Slice in half lengthwise and then cut each half into 4 triangles.
Place on a baking sheet and chill in the freezer while you are preheating the oven. Approximately 15 minutes.
Preheat the oven to 400.
Brush the top of the scones with heavy cream and bake for 22-25 minutes or until slightly browned. Remove from the pan and place on a cooling rack.
While the scones are cooling add all of the maple glaze ingredients to a bowl and whisk to combine.
Drizzle or pipe the glaze on the the cooled scones. Serve immediately. Best if eaten day of but can be stored in an airtight container for 2 days.

Notes

You want to ensure your butter is cold before baking. That is why I suggest placing them in the freezer while your oven preheats.

You can make these without the glaze if you don’t prefer the extra sugar.

The dough will seem to crumbly at first but as you kneed the dough together the apples will release some moisture and the butter will soften some and it should allow the dough to come together. If it appears too dry still just add small dashes of cream until you get the consistency you want.

You can use active or inactive sourdough starter.