Sourdough Discard Apple Scones are light, fluffy and packed full of apple cinnamon flavor. They are a delicious snack at any time of day.
Apple Scones are are great way to use up leftover sourdough discard. This recipe is quick and easy and it comes together in a breeze. First, add the dry ingredients to a bowl and mix well. Next, add the wet ingredients and chopped apples and mix until a dough forms. Lastly, shape the dough into triangles to make that classic scone shape. I promise the shaping isn't as difficult as it may sound.
If you don't have sourdough discard but you still want to make scones, try:
Strawberry Scones or Blueberry Scones
Ingredients
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't made this recipe with any other type of flour but I believe gluten free 1:1 baking flour would work well.
- Baking Powder - Helps to give the scones the fluffy like texture.
- Cinnamon - The perfect flavor addition to accompany the apples.
- Sourdough Discard - Room temperature works the best.
- Greek Yogurt - I used 0%, no sugar added.
- Maple Syrup - Natural sugar used to sweeten the dough.
- Milk - I used skim milk for this recipe.
- Vanilla - Adds a touch more flavor.
- Medium Size Apple - Granny Smith variety works best for this recipe.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Wash and chop apple into small pieces. There is no need to peel the apple and as a bonus the skin adds extra nutrients. Set aside.
Add flour, baking powder and cinnamon to a large bowl. Mix well.
Add sourdough discard, Greek yogurt, maple syrup, milk and vanilla to the dry ingredients. Mix with a large spoon until the flour starts to incorporate into the mixture.
Add the chopped apples. Use your hands to continue mixing the dough until a ball of dough forms and the flour is completely mixed in.
Place a piece of parchment paper onto a large cutting surface. Gently shape the ball of dough into a flat round disc around ½ inch thickness and place onto parchment paper.
Use a pizza cutter or sharp knife to cut dough into eight slices just like slicing a pizza.
Place dough triangles onto prepared baking pan.
Bake for 16-18 minutes or until the tops of the scones turn golden brown. Remove pan from oven and let the scones cool for 5 minutes before transferring to a wire rack to cool completely. Makes 8 scones.
Hint: Make sure the sourdough discard is at room temperature because it will be easier to mix into the dough.
Substitutions
- All-Purpose Flour - 1:1 gluten free baking powder can be substituted for the all-purpose flour.
- Greek Yogurt - 2% or higher or varieties with added sugar may be used. Please keep mind the scones will be sweeter and if you use a flavored Greek yogurt the taste of the scones will change.
- Maple Syrup - Liquid honey can be substituted for the maple syrup.
- Milk - Any type of milk or plant based milk can be used.
Equipment
Large Baking Pan - A large metal pan works best for this recipe.
Storage
Sourdough Discard Apple Scones can be stored in an airtight container or bag for up to three days.
Sourdough Discard Apple Scones freeze well. Place scones in a freezer safe container or bag and freeze up to three months.
Top Tip
Make sure to use parchment paper when slicing the dough into triangles and on the baking pan because the dough will stick. The parchment paper also makes cleanup a breeze!
FAQ
Sourdough discard is unfed sourdough starter.
You may have baked the scones for too long. Bake scones for 16-18 minutes or until the tops start to turn golden.
Related
Looking for other recipes like this? Try these:
Recipe
Sourdough Discard Apple Scones
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ cup sourdough discard
- ⅓ cup Greek yogurt plain
- 3 tablespoons maple syrup
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 medium apple
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Wash and chop apple into small pieces. There is no need to peel the apple and as a bonus the skin adds extra nutrients. Set aside.
- Add flour, baking powder and cinnamon to a large bowl. Mix well.
- Add sourdough discard, Greek yogurt, maple syrup, milk and vanilla to the dry ingredients. Mix with a large spoon until the flour starts to incorporate into the mixture.
- Add the chopped apples. Use your hands to continue mixing the dough until a ball of dough forms and the flour is completely mixed in.
- Place a piece of parchment paper onto a large cutting surface. Gently shape the ball of dough into a flat round disc around ½ inch thickness and place onto parchment paper.
- Use a pizza cutter or sharp knife to cut dough into eight slices just like slicing a pizza.
- Place dough triangles onto prepared baking pan.
- Bake for 16-18 minutes or until the tops of the scones turn golden brown. Remove pan from oven and let the scones cool for 5 minutes before transferring to a wire rack to cool completely. Makes 8 scones.
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