These fresh-milled apple cinnamon scones are full of warm cinnamon, nutmeg, and fresh apples, making them a perfect treat to pair with a warm drink on a cool day. They are like a cross between a soft biscuit and apple pie—and they are incredibly delicious!
These scones are also a great way to use up any extra sourdough discard you have on hand! Make sure to use cold starter straight from the refrigerator to help keep the dough cold.
They also freeze wonderfully, so you can keep a few tucked away for a quick breakfast or a delicious snack on busy days. It’s so nice having homemade convenience foods like this ready to pull out when you need them!
The Flour and Apples to Use
I make these scones with fresh-milled soft white wheat berries. If you don’t have a grain mill, you can use store-bought whole wheat pastry flour instead.
For the apples, peel them and cut them into cubes. Make sure to choose apples that are good for baking, and avoid anything too juicy. The apples will add moisture to the dough, and overly juicy apples can make it too wet which can result in flat doughy scones.
Tips for Tender Fresh-Milled Scones
Keep Your Ingredients Cold
Keeping your ingredients cold makes a difference in the texture of your scones. Freshly milled flour can be warm, so make sure to let it cool before adding the butter. I like to put the flour in the freezer for a bit to help it chill.
Adjust the Liquid as Needed
Hydration is one of the biggest variables in fresh-milled baking. The grain itself, how finely your mill grinds the flour, and even the humidity in your home can influence how much liquid your dough needs.
Use the amount of liquid listed in the recipe as your starting point, but add it gradually so you can get a feel for the dough as you mix. Depending on your flour, you may need a little more than the recipe calls for.
You want the dough to come together with no dry flour left in the bowl. If it still looks dry after adding the listed amount of liquid, add a little more at a time.
Too little liquid can leave your scones dense and dry, while too much can make them flat and doughy. Taking your time with this step will help you find the right balance.
How to Freeze the Scones
These scones freeze wonderfully both before and after baking!
Freeze Before Baking
Freeze the unbaked scones so you can pull one out whenever you want a freshly baked treat. Bake straight from frozen, following the directions in the recipe card below.
Freeze After Baking
You can also freeze the scones after they have baked and cooled. To reheat, place the frozen baked scones on a baking sheet and warm them in a 325°F oven for 12–15 minutes.
This is such an easy way to have a homemade breakfast or snack ready on a busy day!
A Cozy Treat to Keep on Hand
Between the fresh apples, warm spices, and soft biscuit-like texture, these fresh-milled apple cinnamon scones are such a delicious treat. Enjoy one with your favorite warm drink, and tuck a few in the freezer for another day.
I hope you enjoy this recipe! If you do, please let me know by leaving a rating and review below. If you have any questions, feel free to leave a comment. I am happy to help!
And remember to share this recipe with your friends and family. Thank you!!
Fresh-Milled Sourdough Apple Cinnamon Scones
Equipment
- 1 Kitchen Scale
- 1 Grain Mill
Ingredients
- 250 g soft white wheat berries
- 75 g sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 g salt
- 1 tbsp baking powder
- 113 g cold butter cut in cubes
- 179 g apples diced
- 100 g sourdough discard cold
- 190 g plain whole milk yogurt
- 2 tsp vanilla extract
Instructions
- Mill the wheat berries on the finest setting of your grain mill using a large mixing bowl. Let the flour cool by either placing the bowl uncovered in the freezer for 15 minutes or covered for 30 minutes at room temperature.250 g soft white wheat berries
- Once the flour is cool, add the sugar, cinnamon, nutmeg, salt, and baking powder. Whisk to combine.75 g sugar, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 4 g salt, 1 tbsp baking powder
- Add the cubed butter and work it into the flour using your hands or a pastry cutter.113 g cold butter
- Add the apples and toss to coat with the flour mixture.179 g apples
- In a separate small mixing bowl or large measuring cup, add the sourdough starter, yogurt, and vanilla extract. Whisk to combine.100 g sourdough discard, 190 g plain whole milk yogurt, 2 tsp vanilla extract
- Pour the wet mixture over the flour and butter mixture and gently stir. Switch to using your hands for this part to get everything evenly combined.
- Place the ball of dough onto a small parchment lined baking sheet and press into a disc. Put the baking sheet into the freezer and set a timer for 30 minutes.
- Take the dough out of the freezer and lift it, still on the parchment paper, onto your counter. Add clean parchment paper to your baking sheet. Cut the dough into 8 wedges. Lift each wedge and place onto the parchment lined baking sheet. At this point you can either bake them or place them back in the freezer to freeze completely and transfer to a freezer bag until ready to bake.
- To bake the scones, preheat your oven to 400℉. Bake the scones for 25 – 30 minutes until light golden brown and no longer doughy in the middle. Serve warm.
Notes
- Soft White Wheat Berries – use Whole Wheat Pastry Flour if you don’t have a grain mill.
- Yogurt – use heavy cream or homemade cashew milk (for dairy-free)
- Use apples that are meant for baking (Cortland, Granny Smith, Braeburn, or McIntosh are good options). You don’t want anything too juicy as it will add to the wetness of the dough making your scones flat and doughy.
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