Sourdough Cinnamon Brown Sugar Scones
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!
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
- Preheat the oven to 400°F and cover a baking sheet with parchment paper.
- Add flour, brown sugar, salt, cinnamon, and baking powder in a mixing bowl. Stir to combine.
- 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.
- 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.
- 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.
- 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.
- Shape dough into a 2-inch high, 6-inch diameter circle with the palms of your hands.
- 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).
- Continue the recipe by melting 1/2 Tbsp butter for the topping and brush it on top of the scones.
- 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.
- 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.