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–+ servings
cinnamon brown sugar scones on a sheet pan
Molly LaFontaine

Sourdough Cinnamon Brown Sugar Scones

4.84 from 6 votes
These sourdough cinnamon brown sugar scones may just be one of the most nostalgic and delicious scones you'll ever eat. Each bite tastes like a bowl of cinnamon toast crunch cereal, but better. When you enjoy one of these scones with a hot cup of coffee, you'll see why they've become one of our all-time favorites!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 scones
Step-By-Step Mode

Ingredients
  

Scones
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar not packed in the measuring cup
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 cup cold stick butter not margarine
  • 1/4 cup milk or buttermilk
  • 1/2 cup sourdough starter (fed or discard) (! needs to be thick, not runny)
  • 1/2 tsp pure vanilla extract
  • 1 egg
Topping
  • 1/2 Tbsp butter melted
  • 2 Tbsp brown sugar
  • 1/4 tsp cinnamon

Instructions

  1. Preheat the oven to 400°F and cover a baking sheet with parchment paper.
  2. Add flour, brown sugar, salt, cinnamon, and baking powder in a mixing bowl. Stir to combine.
  3. Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form. Stir to evenly distribute butter pieces.
  4. Add milk, sourdough starter (make sure your starter is thick and not runny!), vanilla, and egg. Mix gently using a spoon then use your hands to completely incorporate the rest of the flour.
  5. IMPORTANT: Depending on the hydration and consistency of your sourdough starter, your dough may need a little more milk (2 Tbsp - 1/4 cup). Add this only if the dough is too crumbly and won't come together.
  6. Turn out the dough onto a lightly floured surface and fold the dough in half then in half again or until all excess scone mix is incorporated.
  7. Shape dough into a 2-inch high, 6-inch diameter circle with the palms of your hands.
  8. Slice dough into 8 pieces like a pie, placing them 2 inches apart on a parchment-lined sheet pan. (at this point you can continue the recipe or place the sheet pan in the fridge for up to 24 hours).
  9. Continue the recipe by melting 1/2 Tbsp butter for the topping and brush it on top of the scones.
  10. In a small bowl stir together 2 Tbsp brown sugar and 1/4 tsp of cinnamon. Sprinkle this mixture over the tops of the scones until it's all used up.
  11. Bake for 18-20 minutes then place on a wire cooling rack. Enjoy!

Notes

My Sourdough Recipes Disclaimer:
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.
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