Simple Sourdough Scones with Cinnamon (2024)

These sourdough scones blend the flavors of cinnamon, brown sugar, and maple syrup to create a warm and comforting treat that will melt in your mouth. They’re also perfect for using up any extra sourdough you have at the end of the week.

These sourdough scones taste like a cinnamon roll and scone mixed together. With a cream cheese glaze and soft maple flavor, they will make delicious treat for breakfast or afternoon tea.

For mornings when you need an easy and elegant breakfast, you can simply mix these scones the night before and bake them in the morning. Guests of all ages are sure to enjoy these cinnamon-y scones.

You can also easily customize these scones to make them dairy-free, gluten-free, or vegan depending on your needs. However you choose to make them, I think they will quickly become a new favorite recipe in your home!

What is the secret to making good scones?

To make the best scones, you have to keep your butter cold as much as possible. Use it straight from the fridge without letting it come to room temperature. You should also freeze or refrigerate your scones before baking them.

Additionally, make sure not to over-mix or over-bake the scones so that they stay soft and light.

Should scone dough be wet or dry?

You want your scone dough to be slightly sticky and wet. Although this can be difficult to work with, a wetter dough will make your scones moist and soft instead of hard and dry. Make sure to cover your workspace with flour when rolling out the dough, so that it doesn’t stick to your rolling pin.

Are scones better with milk or water?

While you certainly can use either, I’d recommend using milk for your scones. It will give them a bit more flavor and make them a bit softer. If you need to make these dairy-free though, you can use water or your favorite milk alternative.

Tips for making sourdough scones:

• Use a cheese grater to cut the butter into the flour mixture. It is so much easier than using a pastry cutter!
• If you don’t have a circle or heart shaped cookie cutter, you can also use a small mason jar or the rim of a glass. Or, if you prefer to have triangular scones, you can roll your dough into a circle and then cut it into slices like a pizza.
• Even if you’re in a hurry, still freeze your scones for 15 minutes before baking them. If the butter gets too warm before the scones are baked, they won’t turn out properly.
• Instead of freezing the scones before baking them, you can refrigerate the cut out scones overnight and bake them the next morning.
• You can also freeze unbaked scones in an air-tight container for up to 3 months.
• To make these scones dairy-free and vegan, use your favorite milk alternative and dairy-free butter instead and omit the glaze. They will still taste delicious!
• To make gluten-free scones, use your favorite gluten-free flour blend.

Tools you will need:

All you need is a rolling pin, cheese grater, and cookie cutter!

Ingredients you will need:

To make these sourdough scones, you need

• 1 3/4 cup flour
• 1/2 cup sourdough starter
• 5 tsp baking powder
• 4 tbsp butter
• 2 tbsp milk
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla
• 3 tbsp cinnamon
• 1/4 tsp salt

Optional glaze:

• 2 tbsp cream cheese
• 2 tbsp powdered sugar
• 1-2 tbsp milk

How to make sourdough scones:

Preparing your sourdough scones

Preheat the oven to 400 degrees Fahrenheit. I like to use the convection setting on my oven so the scones cook evenly.

In a mixing bowl, combine the flour, salt, brown sugar, cinnamon, and baking powder. Use a cheese grater to grate the butter, and then mix the butter into the flour mixture. It should be crumbly and not hold together all the way.

Add in the sourdough starter, vanilla, and maple syrup, using your hands to mix the dough together. Pour in the milk a little bit at a time, until your dough forms a ball. You may need more or less milk depending on the hydration of your sourdough starter.

On a sheet of parchement paper, roll out your dough so that it’s about 1/2″ thick. Use a jar or cookie cutter to cut out your scones. I used heart cookie cutters for fun :). You could alternatively roll your dough into a circle, and then cut your scones into triangles. Whatever you prefer!

Place your scones on a tray and freeze them for 15 minutes. Remove your scones from the freezer and brush the tops with milk.

Baking sourdough scones

Bake for 12-15 minutes until golden brown. The cinnamon and brown sugar naturally make the scones a pale brown, so you might also check the bottoms of the scones. If they are a slightly darker brown on the bottom, the scones are done.

Optional Glaze: Melt the cream cheese and mix in the powdered sugar. Add in a bit of milk if you need so that the glaze has a pourable consistency. Drizzle over the scones once they’ve cooled.

Enjoy your fresh scones with a cup of tea or coffee!

Hungry for more sourdough treats?

Check out other sourdough recipes at the Kitchen Counter!

Some favorites include:

The Best Sourdough Chocolate Babka

Sourdough Chocolate Chip Cookies

Easy Sourdough Cinnamon Donuts

Sourdough Scones

Yield: 14

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

Ingredients

• 1 3/4 cup flour
• 1/2 cup sourdough starter
• 5 tsp baking powder
• 4 tbsp butter
• 2 tbsp milk
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla
• 3 tbsp cinnamon
• 1/4 tsp salt
• 2 tbsp cream cheese
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 400 degrees Farenheit. I like to use the convection setting on my oven so the scones cook evenly.
2. In a mixing bowl, combine the flour, salt, brown sugar, cinnamon, and baking powder.
3. Use a cheese grater to grate the butter, and then mix the butter into the flour mixture. It should be crumbly and not hold together all the way.
4. Add in the sourdough starter, vanilla, and maple syrup, using your hands to mix the dough together.
5. Pour in the milk a little bit at a time, until your dough forms a ball. You may need more or less milk depending on the consistency of your dough.
6. On a sheet of parchement paper, roll out your dough so that it's about 1/2" thick. Use a jar or cookie cutter to cut out your scones.
7. Place your scones on a tray and freeze them for 15 minutes.
8. Remove your scones from the freezer and brush the tops with milk.
9. Bake for 12-15 minutes until golden brown.
10. Optional Glaze: Melt the cream cheese and mix in the powdered sugar. Add in a bit of milk if you need so that the glaze has a pourable consistency. Drizzle over the scones once they've cooled.

Notes

• If you prefer, you can refrigerate your scones overnight after cutting them out instead of freezing them for 15 minutes. This way you could have them warm for breakfast.
• You can freeze unbaked scones in an airtight container for up to 3 months.

Nutrition Information

Yield 14Serving Size 1
Amount Per ServingCalories 147Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 251mgCarbohydrates 25gFiber 2gSugar 8gProtein 2g

Let me know how yours turned out in the comments section below!