Sourdough Cinnamon Scones




  • 2 cups (250 g) all purpose flour 
  • ⅓ cup (66 g) granulated sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon table salt
  • 2 teaspoons cinnamon
  • ½ cup (113 g) cold unsalted butter
  • ½ cup (110 g) sourdough discard
  • ¼ cup (60 ml) heavy cream
  • ½ teaspoon vanilla 
  • 1/2 cup pecans, chopped, optional

  • Preheat oven to 400F and line a baking sheet with parchment paper. Set aside.
  • Combine flour, sugar, baking powder, cinnamon and salt in the basin of a food processor and pulse to combine.
  • Cut cold butter into 8 pieces and scatter over the dry ingredients. Pulse in 1 second intervals until butter is well-distributed (pea-sized pieces should remain).
  • In a separate small bowl or measuring cup stir together the sourdough discard, heavy cream, and vanilla extract.
  • Pour this evenly over the dry ingredients and pulse again until dough is beginning to cling together (make sure to “pulse” in brief intervals and not just blend).
  • Once the dough is clinging to itself, transfer to a clean lightly floured surface or silicon mat and form the dough into a disk. (If using any pecans or any mix ins, scatter some on during each fold.) Fold it in half over itself and gently flatten the layers together, then rotate the dough 90 degrees and fold and flatten again. Repeat this 4-5 times, working quickly to not warm or overwork the dough.
  • Form the dough into a smooth disk, about 1 inch thick and 6 inches round. Cut the disk into 8-12 wedges pressing your knife straight down with each cut (don’t saw through the dough). Place on prepared baking sheet, spacing each wedge at least 2 inches apart. If desired, brush tops of scones with additional cream and sprinkle lightly with sugar.
  • Transfer to center rack of preheated oven and bake for 12-16 minutes, edges of scones will be turning a light golden brown. Allow to cool at least 10 minutes before enjoying.

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