Sourdough discard brown sugar cinnamon scones

There's nothing quite like the smell of freshly baked scones, especially when they're infused with the warm, comforting flavors of brown sugar and cinnamon. What makes these even better? Using sourdough discard! Not only does it add a wonderful depth of flavor and a tender crumb to your scones, but it's also a fantastic way to reduce waste from your sourdough starter. If you're looking for a delightful treat that's surprisingly easy to make, you've come to the right place. Scones made with sourdough discard tend to be lighter and more tender than traditional scones, thanks to the slight acidity from the starter. Plus, that subtle tang perfectly balances the sweetness of the brown sugar and the spice of the cinnamon. They’re absolutely perfect for a weekend breakfast, a cozy afternoon tea, or even a quick grab-and-go snack. Here’s the step-by-step recipe that quickly became a favorite in my kitchen: Sourdough Discard Brown Sugar Cinnamon Scones Ingredients: 2 cups All-Purpose Flour 1/3 cup Brown Sugar (for the scone dough) 2 teaspoons Ground Cinnamon (for the scone dough) 1 teaspoon Baking Soda 1/2 teaspoon Salt 1/2 cup (1 stick) unsalted cold butter, cut into small cubes 1 cup Sourdough Discard (unfed or fed, but preferably unfed for tang) 4 tablespoons Heavy Whipping Cream (for the dough, plus extra for brushing) For the Glaze: 1 tablespoon unsalted butter, melted 4 tablespoons Milk (any kind works) 1/4 teaspoon Vanilla Extract 1/4 cup Brown Sugar (for the glaze) 1/2 cup Powdered Sugar Instructions: Prepare Dry Ingredients: In a large mixing bowl, combine the 2 cups flour, 1/3 cup brown sugar, 2 teaspoons cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk everything together thoroughly to ensure all ingredients are evenly distributed. Incorporate Cold Butter: Add the 1/2 cup cut cold butter to the dry mixture. Using a pastry blender, two knives, or your fingertips, cut or mash the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky scones! Add Wet Ingredients: Pour in the 1 cup sourdough discard and 4 tablespoons heavy whipping cream. Gently combine the mixture with a spatula or your hands until just moistened. Be careful not to overmix; overworking the dough can lead to tough scones. Chill the Dough: Lightly flour a surface and gently form the dough into a disc or press it into a parchment-lined pan. Cover it tightly with plastic wrap and refrigerate for a minimum of 5 hours, or ideally, overnight. Chilling helps the butter solidify, leading to a better rise and flakier texture. Preheat and Cut: Once the dough is thoroughly chilled, preheat your oven to 350°F (175°C). Carefully transfer the cold dough to a lightly floured surface and cut it into 8 equal slices (wedges). Brush and Bake: Arrange the scones on a baking sheet lined with parchment paper. For an extra golden crust, lightly brush the tops of the scones with a little extra heavy whipping cream. Bake: Bake for 25 minutes, or until the scones are golden brown on top and cooked through. Prepare the Glaze: While the scones are baking, whisk together the melted 1 tablespoon butter, 4 tablespoons milk, 1/4 teaspoon vanilla extract, 1/4 cup brown sugar, and 1/2 cup powdered sugar in a small bowl until smooth and creamy. Glaze and Serve: Once the scones are out of the oven, let them cool on a wire rack for a few minutes. Drizzle generously with the prepared brown sugar cinnamon glaze while they are still warm. Serve immediately and enjoy! Tips for Scone Success: Keep Ingredients Cold: The colder your butter and cream, the flakier your scones will be. Don’t be tempted to use room temperature ingredients. Don't Overmix: Mixing too much develops the gluten in the flour, resulting in tough scones. Mix just until the dough comes together. Slice, Don't Twist: When cutting your scones, press straight down with your knife or cutter. Twisting can seal the edges and prevent a good rise. Storage: Leftover scones can be stored in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh, but a quick warm-up in the microwave or oven can revive them beautifully. You can also freeze unbaked scones and bake them straight from the freezer, adding a few extra minutes to the baking time. Enjoy these delightful sourdough discard brown sugar cinnamon scones – they’re a perfect treat any time of day!