Sourdough Blueberry Scones: Delightful and Easy Treats
These Sourdough Blueberry Scones are a delightful and easy treat, combining the tang of sourdough with sweet blueberries for a flaky, tender scone. Perfect for breakfast or a snack, they are simple to make and can be customized with optional glazes and flavor variations.
Equipment
- large bowl
- pastry cutter or fingers
- spatula
- baking sheet
- parchment paper
- wire rack
Ingredients
Sourdough Blueberry Scones
- 250 g all-purpose flour (1 3/4 cups)
- 100 g sugar (1/2 cup)
- 10 g baking powder (2 1/2 tsp)
- 2 g cinnamon (1 tsp)
- 3 g salt (1/2 tsp)
- 113 g unsalted butter frozen or very cold (1/2 cup)
- 200 g blueberries fresh or frozen (do not thaw frozen) (about 1 1/2 cup)
- 45 g heavy cream cold (3 Tbsp)
- 1 cold egg egg (approx 62g)
- 8 g vanilla extract (2 tsp)
- 120 g sourdough discard cold (active starter can be used in grams) (1/2 cup)
- Coarse sugar optional
Vanilla Glaze
- 130 g powdered sugar (1 cup)
- 28 g unsalted butter melted (2 Tbsp)
- 75 g heavy cream (5 Tbsp)
- 4 g vanilla extract (1 tsp)
- Pinch salt
Instructions
Scone Preparation
- Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk until incorporated.
- Grate cold butter into the dry mixture and cut it in until it resembles pea-sized crumbs.
- Fold in the blueberries.
- In a separate bowl, whisk together heavy cream, egg, vanilla extract, and sourdough discard until smooth.
- Pour wet ingredients into the dry mixture and mix with a spatula until just combined. The dough will be crumbly.
- Turn dough onto a lightly floured surface. Pat into a rectangle, fold in half, press flat, and repeat 3-4 times to create layers.
- Shape dough into an 8-inch disc and cut into 8 equal wedges.
- Place wedges on a parchment-lined baking sheet, cover, and chill in the fridge for at least 15 minutes.
Baking and Glazing
- Preheat oven to 400°F. Brush scones with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 17-20 minutes until tops are lightly golden. Cool on a wire rack.
- Whisk together powdered sugar, melted butter, heavy cream, vanilla, and salt for the glaze until smooth. Drizzle over cooled scones.
Notes
Keep all ingredients cold to prevent butter from melting. Weigh ingredients for accuracy and do not overmix the dough. Dough can be prepared and stored covered in the fridge overnight for long fermentation before baking. For lemon-blueberry scones, omit cinnamon and add lemon zest. For glaze, substitute heavy cream with lemon juice and add lemon zest.