Sourdough Discard Blueberry Scones (Printable Version)

Buttery scones featuring tangy sourdough discard and juicy blueberries for a comforting treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 cup sourdough discard, unfed and cold
08 - 1/3 cup heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1.5 teaspoons vanilla extract

→ Add-Ins

11 - 1 cup fresh blueberries
12 - 2 tablespoons coarse sugar, for topping (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - Add cold cubed butter to the dry mixture. Using a pastry cutter or fingertips, work the butter into the flour until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, and vanilla extract until well combined.
05 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
06 - Carefully fold the blueberries into the dough, taking care not to crush them.
07 - Turn the dough onto a lightly floured surface. Pat it into a 7-inch circle approximately 1 inch thick.
08 - Cut the dough circle into 8 equal wedges. Arrange them on the prepared baking sheet with space between each scone.
09 - Brush the tops of each scone with heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes, or until golden brown and cooked through.
11 - Cool scones on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The sourdough discard adds a subtle tang that makes people ask what your secret ingredient is.
  • You get tender, buttery scones without spending hours on laminated dough or fancy techniques.
  • Those bursts of blueberry are perfectly tart against the slightly sweet crumb, keeping them from ever feeling cloying.
02 -
  • Don't thaw frozen blueberries if you're using them—the icy exterior keeps them from releasing their juice into the dough and turning it purple.
  • Your sourdough discard should be cold and unfed; if it's been sitting out at room temperature for hours, the extra fermentation activity can throw off your leavening and make the scones dense.
03 -
  • If your dough feels warm while you're working it, pop it in the freezer for 5 minutes before shaping—a cold dough is a flaky dough.
  • A bench scraper is secretly one of the best tools for cutting scones cleanly without compressing the dough the way a regular knife might.
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