Sourdough Discard Blueberry Scones
Maria
February 25, 2025
Last week I had just enough sourdough discard waiting in the fridge to use up for something good. I don’t want to make bread with it every time, so this time I got excited about scones, and specifically blueberry scones.
Adding sourdough discard to scones gives them a subtle flavor, and if you ask me, sourdough makes them even better. I used frozen blueberries with thisreceipt, and they work great for me. I prefer to enjoy fresh blueberries as they are.
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Ingredients:
Adjust Servings
| 2 cups all-purpose flour | |
| 1/2 cup granulated sugar | |
| 2 tsp baking powder | |
| 1/2 tsp baking soda | |
| 1/2 tsp salt | |
| 1/2 cup cold unsalted butter, cubed | |
| 1 cup fresh or frozen blueberries | |
| 1/2 cup sourdough discard (unfed) | |
| 1/4 cup heavy cream (plus extra for brushing) | |
| 1 large egg | |
| 1 tsp vanilla extract | |
| Zest of 1 lemon (optional, for extra flavor) | |
| 2 tbsp coarse sugar (for topping, optional) |
Directions
1.
Step 1
First, you should preheat the oven to 200 °C. Also line a baking sheet with baking paper.
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2.
Step 2
While the oven is heating, you can prepare the dough. First, mix the dry ingredients together in a large bowl: flour, sugar, baking powder, baking soda, and salt.
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3.
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4.
Step 3
Cut the cold butter into cubes and add to the dry ingredients. You can rub the butter into the other ingredients with your fingers and work until the mixture resembles coarse crumbs.
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5.
Step 4
Carefully fold in the fresh or frozen blueberries so that they are evenly distributed.
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6.
Step 5
Next, you can mix the remaining ingredients. In a small bowl, whisk together the sourdough discard, heavy cream, egg, vanilla extract, and lemon zest (if using).
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7.
Step 6
Pour the wet ingredients into the dry ingredients and mix until just combined, but be careful not to overmix. The dough should remain slightly sticky.
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8.
Step 7
Turn the dough out onto a floured surface. Pat the dough into a 1-inch thick, 8-inch wide disk. Cut 8 slices of the dough. Place them on a baking sheet and let rest for 15 minutes. This will help the dough rise better.
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9.
Step 8
Brush the blueberry scones with heavy cream and sprinkle with coarse sugar. Bake for 18–22 minutes or until the scones are golden brown.
Let the scones cool on the baking sheet for another 5 minutes. Enjoy warm or at room temperature.
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