Sourdough Blueberry Scones
These sourdough blueberry scones are tender, buttery, and loaded with sweet blueberries. Using sourdough discard and drizzled with sweet glaze, they're a simple yet impressive treat for any occasion!
Ingredients
Sourdough Blueberry Scone Batter
- 2 & ¼ cups all-purpose flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup salted butter 1 stick, frozen
- 1 cup fresh blueberries
- ½ cup sourdough discard
- 1 egg
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream plus extra for brushing on scones
Sweet Glaze
- ½ cup powdered sugar
- 2-3 Tablespoons heavy cream (or milk or half and half)
Instructions
- In a large mixing bowl, combine the dry ingredients. Stir together flour, sugar, baking powder, and salt. Then grate the frozen stick of butter into the mixture and toss together to coat the butter pieces. Add blueberries and stir together.
- In a separate bowl, combine sourdough discard, egg, vanilla extract, and 2 Tablespoons of heavy cream. Whisk to combine and then pour into the dry ingredients. Use a fork to mix; the dough will be crumbly.
- Dump the dough onto a sheet of parchment paper and use your hands to press the dough together. Shape into an 8" round disc.
- Using a bench scraper or large knife, cut the dough across into 8 equal pieces. Place the scones onto a parchment lined baking sheet and place into the fridge to chill for 30 minutes.
- While scones are chilling, preheat the oven to 400℉ (204℃). When ready to bake, brush the tops of the scones with more heavy cream (you can also use milk or half and half). Bake for 20-22 minutes until scones are golden brown.
- Allow scones to cool and mix together powdered sugar and heavy cream (or milk or half and half) to make the glaze. Add less liquid for a thicker glaze, more liquid for a thinner glaze. Once scones are cooled, drizzle with glaze and serve.
Notes
- Blueberries - I recommend using fresh blueberries for this recipe, but if you want to use frozen blueberries you can. Make sure they're completely frozen when you stir them in. Do not thaw them.
- Frozen butter - Freezing the stick of butter completely is a key step to getting flakey scones. I like to pop butter in the freezer the night before I baking scones so I know it will be frozen solid and easier to grate.
- Sourdough discard - You can use either sourdough discard or active sourdough starter for this recipe. Either works.
- Don't add more liquid! - Yes, the dough will look a bit dry when you dump it out to press it into a disc shape. Resist the urge to add more liquid. As the scones bake the blueberries will release moisture, making the scones the perfect tenderness. Just trust the process!