Fresh-Milled Sourdough Apple Cinnamon Scones

5 from 1 vote

Fresh-Milled Sourdough Apple Cinnamon Scones

Easy apple cinnamon scone recipe made with fresh-milled soft white wheat, sourdough discard, and fresh apples. Filled with warm cinnamon and nutmeg, these are the perfect treat to pair with a warm drink on a cool day.

Prep Time15

Cook Time25

Chill Time30

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: fresh milled flour, scones, sourdough discard

Servings: scones

Calories: 299kcal

Author: Laura

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

Substitutions

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)

Tips

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.

Nutrition