Go Back
–+ servings
Sourdough scone with glaze on a white plate
Print Recipe
No ratings yet

Cinnamon Raisin Sourdough Scones Recipe

These Cinnamon Raisin Sourdough Scones are buttery, tender, and lightly tangy thanks to sourdough discard. Made with warm cinnamon, sweet raisins, and a simple cinnamon glaze, they’re an easy breakfast or brunch recipe and one of the best ways to use leftover sourdough starter discard.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, brunch
Cuisine: American, British
Servings: 8
Author: Kellie
Cost: $5

Equipment

  • pastry cutter or bench scraper or chef's knife
  • mixing bowl
  • measuring cup
  • measuring spoon
  • baking sheet
  • parchment paper or silicone baking mat
  • wooden spoon
  • whisk

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1/2 cup raisins
  • 1/2 cup sourdough discard
  • 1/3 cup heavy cream plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Glaze

  • 3/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1 to 2 tablespoons milk or cream

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  • Add the cold butter and work it into the flour mixture with a pastry cutter or your fingertips until the mixture looks crumbly with some pea-sized pieces of butter remaining.
  • Stir in the raisins.
  • In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and gently stir just until a shaggy dough forms. If the dough seems too dry, add more cream, 1 tablespoon at a time. Do not overmix.
  • Turn the dough out onto a lightly floured surface. Gently pat it into a 7-inch round disk, about 1 inch thick.
  • Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
  • Brush the tops of the scones with a little heavy cream.
  • Chill the shaped scones for 10 to 15 minutes, if time allows. This helps them bake up taller.
  • Bake for 18 to 22 minutes, or until the scones are golden brown around the edges and set in the center.
  • Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
  • In a small bowl, whisk together the powdered sugar, cinnamon, and enough milk or cream to make a drizzleable glaze.
  • Spoon the glaze over the slightly warm or cooled scones. Serve and enjoy.

Notes

  • Use very cold butter for the flakiest texture. Little pockets of butter in the dough help create tender, buttery layers as the scones bake.
  • A thicker sourdough discard works best. If your discard is very thin or watery, add 1 to 2 extra tablespoons of flour until the dough is shaggy but not wet.
  • For softer raisins, soak them in warm water for 10 minutes, then drain and dry well before adding them to the dough.
  • Do not overmix the dough. Stir just until it comes together, then gently pat it into shape. Overworking the dough can make the scones tough.
  • Chilling the shaped scones before baking helps them hold their shape and bake up taller.
  • These scones are best the day they’re baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 379kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 163mg | Potassium: 286mg | Fiber: 2g | Sugar: 20g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg