Cinnamon Sourdough Scones
These brown sugar and cinnamon sourdough scones are tender, buttery, and crumbly with a perfectly crisp exterior and a soft, delicate center. Topped with a brown sugar glaze that you’ll want to eat with a spoon, they’re the perfect way to use your sourdough discard for something truly special.
Whether you enjoy them for breakfast, with your afternoon tea, or as a cozy snack with a good book, these scones are easy to make and even easier to love.
Scones are like the perfect love child of a biscuit and a cookie—flaky and buttery with a soft, tender inside and a slightly crisp crust. They’re often enjoyed with coffee or tea, but honestly, they’re good any time of day.
This version is slightly sweet with warm cinnamon flavor and just enough brown sugar glaze to make them extra special.
Why you’ll love this recipe
✔ Uses sourdough discard – No waste! These scones put your extra starter to delicious use.
✔ Tender & crumbly texture – The perfect cross between a biscuit and a cookie.
✔ Make-ahead friendly – Freezing the dough makes slicing easier and enhances texture.
✔ Sweet, warm flavor – Brown sugar and cinnamon make these extra cozy.
✔ That brown sugar glaze! – A simple drizzle that takes these scones to the next level.
How to make brown sugar & cinnamon sourdough scones
This recipe is simple to make with just a few key steps. Here is a brief overview of how to make this recipe. For the full set of directions, please scroll down to the recipe card below.
Step 1: Prepare the dough
- In a large bowl, whisk together the dry ingredients.
- Cut in the cold butter using a pastry cutter or your hands until it resembles coarse sand.
- Add the sourdough starter, cream, and vanilla, then mix until just combined.
Tip: Be gentle when mixing! Overworking the dough can make scones tough instead of tender.
Step 2: Shape & freeze
- Press the dough evenly into a lined 9-inch cake pan.
- Cover and freeze for at least 4 hours (or overnight).
Why freeze the dough? Freezing chills the butter, making the scones flakier. It also firms up the dough, making it easier to cut cleanly into wedges.
Step 3: Slice & bake
- Turn the dough out onto a parchment-lined baking sheet.
- Slice into 8 wedges and separate them slightly on the pan.
- Brush the tops with a little extra cream for a golden finish.
- Bake at 375°F for 30-45 minutes, or until set and golden brown.
Step 4: Make the brown sugar glaze
- Warm butter and milk together until melted.
- Stir in brown sugar, vanilla, and powdered sugar until smooth.
- Drizzle over cooled scones.
Tip: Let the scones cool completely before glazing to prevent it from melting off.
Storage information
Storing baked scones
✔ Keep at room temperature in an airtight container for 2-3 days.
✔ For longer storage, refrigerate for up to 5 days.
Freezing baked scones
✔ Freeze unglazed scones for up to 3 months.
✔ To reheat, bake at 300°F for 10 minutes or microwave in short bursts.
Freezing unbaked scones
✔ After slicing, place scones on a baking sheet and freeze.
✔ Once solid, transfer to a freezer-safe bag.
✔ Bake from frozen, adding 5 extra minutes to the bake time.
Sourdough is better when shared
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Cinnamon Sourdough Scones
Ingredients
Method
- Line an 8 inch cake pan with plastic wrap.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture until it resembles course sand (you can use your fingers or a fork).
- Pour the starter, cream and vanilla into the bowl and carefully mix with until just barely incorporated.
- Press the dough into the cake pan and cover with plastic wrap.
- Place in the freezer overnight, or for at least 4 hours.
- In the morning (or when ready to bake), place a piece of parchment paper on a baking sheet and turn the dough out onto it.
- Preheat your oven to 400F.
- Let your dough stand for 15 minutes and then using a sturdy knife, cut your dough into 8 even wedges.
- Let the dough stand for another 15 minutes, and then brush the tops with a bit of cream on top.
- Bake for 30 minutes, or until the scones are set and lightly browned.
- Allow to cool while you mix the glaze.
- In a microwave safe cup, heat the milk and butter for 30 seconds.
- Stir, stir, stir, until the butter is completely melted.
- Stir in the brown sugar and vanilla and stir until the sugar melts.
- Whisk in the powdered sugar, starting with 1/4 cup and gradually increasing the amount until you get the desired consistency.
- Drizzle over the scones, and Enjoy!!!