Sourdough Cinnamon Apple Scones, THM E, Sugar-free

Scones are a sweet biscuit often served with tea. These delicious scones are made with sourdough starter and chockful of cinnamon and apples.

If you have never used a sourdough starter don’t let this keep you from enjoying these scones. Sourdough is very easy to feed and is very forgiving. If you have a lot of questions, read my Sourdough for Dummies post. It should answer most of the questions you have.

Do you need a sourdough starter….I’ve got you covered. You can purchase a starter from my blog store. Also available in my blog store is my cookbook which features over 500 recipes with at least 50 on using sourdough starter, with troubleshooting and helpful hints for baking. Sourdough starter is sent FREE when you order a cookbook.

You can mix this dough one day and put it in the fridge to bake another day, I do that especially if I’m pushed for time on the day I mix it. THM guidelines for fermenting are as follows….7 hours fermenting at room temperature or 24 hours fridge fermenting. I will combine the two kinds of fermenting using this guideline…1 hour room temperature fermenting is equal to 3.5 hours of fridge fermenting.

I use a Pampered Chef Sifter/shaker to sprinkle the cinnamon mixture into the dough. It works very well.

Here is the dough after being folded. Below you will see what the layer look like after I cut this in half.

The reason I fold the dough is to get flakey layers. This will make very tender scones which we love.

I always use parchment paper on my cookie sheets. It makes clean up a breeze. I cut the scones with my large serrated bread knife. I don’t move them apart but just let them on the sheet like this.

When I opened my oven door….this is what greeted my eyes. This delicious scones all puffed up and showing the cinnamon layers.

Sourdough Cinnamon Apple Scones, THM E, Sugar-free

  • 2 cups White Whole Wheat Flour
  • 3 tablespoons cold butter, grated
  • 1 1/4 cups sourdough starter, unfed works well
  • 1/3 cup peeled and grated apples
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 1/3 cup unsweetened applesauce
  • 2-3 tablespoons water
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1/2 teaspoon Mineral Salt
  • In a mixer bowl combine White Whole Wheat Flour and cold butter. Mix for 1 minute. Add starter, apples, sweetener, applesauce, water, and 1 teaspoon cinnamon. Mix until combined. Allow dough to ferment for 7 hours at room temperature OR a combination of 4 hours at room temp and 12 hours in the fridge. When ready to bake, in a shaker combine 1 teaspoon cinnamon, baking soda, cream of tartar, and Mineral Salt. Press the dough out in a large rectangle sprinkle some of the cinnamon mixture over the dough. Fold the dough into 3rds, and press out again. Repeat until you have used all the cinnamon mixture. Divide dough into 2 pieces. On a baking sheet covered with parchment paper, press each piece into a circle 3/4 inch thick. With a large knife cut each circle into 8 pieces. Preheat oven to 400 degrees. bake for 15-18 minutes. 16 scones.

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I have my KitchenAid Mixer for 30 years and it is still doing a great job for me. I have a 6 quart bowl just like this one.

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Sourdough Cinnamon Apple Scones, THM E, Sugar-free

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
fermenting time 7 hours
Servings 16 scones
Author Glenda Groff

Ingredients

  • 2 cups White Whole Wheat Flour
  • 3 tablespoons cold butter grated
  • 1 1/4 cups sourdough starter unfed works well
  • 1/2 cup peeled and grated apples
  • 1/3 cup Brown Sugar Sweetener Substitute
  • 1/3 cup unsweetened applesauce
  • 3-4 tablespoons water
  • 2 teaspoons cinnamon divided
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1/2 teaspoon salt

Instructions

  1. In a mixer bowl combine White Whole Wheat Flour and cold butter. Mix for 1 minute. Add starter, apples, sweetener, applesauce, water, and 1 teaspoon cinnamon. Mix until combined. Allow dough to ferment for 7 hours at room temperature OR a combination of 4 hours at room temp and 12 hours in the fridge. When ready to bake, in a shaker combine 1 teaspoon cinnamon, baking soda, cream of tartar, and salt. Press the dough out in a large rectangle sprinkle some of the cinnamon mixture over the dough. Fold the dough into 3rds, and press out again. Repeat until you have used all the cinnamon mixture. Divide dough into 2 pieces. On a baking sheet covered with parchment paper, press each piece into a circle 3/4 inch thick. With a large knife cut each circle into 8 pieces. Preheat oven to 400 degrees. bake for 15-18 minutes. 16 scones.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.   Buy It Now.

9 thoughts on “Sourdough Cinnamon Apple Scones, THM E, Sugar-free

  1. Pingback: Sourdough Cinnamon Apple Scones, THM E, Sugar-free — Around the Family Table – Food. Fun. Fellowship | My Meals are on Wheels

  2. I’m about to pop mine in the oven. My dough was quite sticky making it difficult to spread out. After sprinkling and folding the first time it seemed to pull apart. I miss read the directions and didn’t flatten the dough to 3/4 an inch, it was so sticky. We’ll see how it turns out.

  3. I’m concerned that adding the baking soda in with the cinnamon instead of incorporating it into the dough is going to result in that weird soapy taste when I eat these… is that a problem you have had?

  4. I LOVE these. As a Sourdough newbie I wanted something fun to make. I’ve make them 3 times and each time they have turned out different, but always good! I add extra cinnamon to the dough and sweetener to the mixture that is sprinkled between the layers.

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