Sourdough Cinnamon Roll Scones

There’s something magical about the flavors of a warm, gooey cinnamon roll—but what if you could capture that in a buttery, flaky scone? These Cinnamon Roll Scones bring together the best of both worlds: soft, slightly tangy sourdough scone dough swirled with a sweet cinnamon-sugar filling, then finished with a luscious vanilla glaze. I have included options for the glaze to be made with or without cream cheese, to make this recipe even more versatile.

The best part? You can refrigerate the dough overnight for added fermentation, giving it even more depth of flavor. Let’s get baking!

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Scone Ingredients:

• 3 cups (375g) all-purpose flour

• 2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 3/4 cup (170g) cold unsalted butter, grated

• 1/3 cup + 1 tablespoon (112g) honey

• 1/2 cup (120g) sourdough discard (cold, unfed)

• 1/3 cup (85g) cream

• 1 Tablespoon vanilla or vanilla paste

Cinnamon Filling:

• 2 tablespoons (28g) butter, melted

• 1/3 cup (67g) brown sugar

• 1 tablespoon (8g) cinnamon

Vanilla Glaze (with cream cheese option):

• 1 cup (120g) powdered sugar

• 2 teaspoons vanilla extract

• 2 tablespoons (30g) milk (adjust as needed for consistency)

• 1 Tablespoon (17g) salted butter, melted

• Optional: 2 tablespoons (28g) cream cheese, softened

Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the flour (375g), baking powder (2 1/4 tsp), baking soda (3/4 tsp), and salt (3/4 tsp).

2. Grate your butter with a cheese grater, or cut into very small cubes. Using a pastry cutter or your hands, cut in the grated butter (170g) until the mixture resembles coarse crumbs.

3. Stir in the honey (112g), sourdough discard (120g), cream (75g), and vanilla (1 tbsp), mixing until a rough dough forms. Be careful not to overwork it, you want it to just come together enough to roll out.

Step 2: Roll Out & Add the Cinnamon Filling

4. Lightly flour a surface and roll the dough into a 9x13-inch (23x33 cm) rectangle. It should be about 1/2 inch thick.

5. In a small bowl, mix together the melted butter (28g), brown sugar (48g), and cinnamon (8g). Spread this mixture evenly over the dough leaving a 1/2 inch border at the top of the rectangle.

6. Roll the dough up tightly, like you would for cinnamon rolls. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight for extra fermentation.

Step 3: Slice & Bake

7. Preheat your oven to 400°F (200°C).

8. Cut off a small section of the ends of your "log" so you can see your cinnamon swirl. Mark your log in half, and then mark each half to make six sections. Cut scones evenly with a sharp knife or pastry cutter. I use this pastry knife almost daily https://amzn.to/4gzcj0F.

Note: For larger scones, cut roll into 10 even sections. You may need additional baking time so pay attention to notes on internal temperature.

9. Place the scones on a parchment-lined or silicone mat lined baking sheet in 3 rows of 4, leaving space between them. Here are the silicone mats I use and love https://amzn.to/4b0cO2n.

10. Bake for 15-18 minutes, or until golden brown and firm to the touch.

Note: Watch the scones closely after 15 minutes, of baking. Internal temperature should be 200-205 F.

Step 4: Make the Glaze

11. While the scones bake, prepare the glaze. If using cream cheese, beat it for a few minutes until smooth in a bowl with hand beaters.

12. Add the melted butter (10g) and beat another minute.

13. Stir in the powdered sugar (120g), vanilla (2 tsp), and milk (30g). Beat until smooth. Adjust with more or less milk for drizzling consistency.

Step 5: Drizzle & Enjoy

14. Once the scones have cooled slightly, drizzle the vanilla cream cheese glaze over the top.

15. Serve warm and enjoy!

These scones are a delightful twist on classic cinnamon rolls, with a tender crumb and rich, buttery layers. Perfect for a cozy breakfast or a sweet treat with coffee!

Makes 12 scones

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