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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


  • 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


  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.