These sourdough blueberry scones are an indulgent treat that combines tender, flaky layers with bursts of juicy blueberries. They’re easy to whip up, making them perfect for breakfast or a snack. Your family will love these delightful scones any time of the day!
Table of Contents
Why You’ll Love These Sourdough Blueberry Scones
Tender, Flaky Layers with Every Bite
Each bite of these scones reveals a tender interior, complemented by a slightly crispy edge. The combination of buttery goodness and sweet blueberries creates an irresistible flavor explosion. Plus, they’re drizzled with a creamy vanilla glaze, enhancing their decadent appeal.
Perfect Way to Use Sourdough Discard
If you’ve been wondering what to do with your sourdough discard, these scones offer a delicious solution. Using discard not only minimizes waste but also adds a hint of tanginess that elevates the sweetness of the blueberries. It’s a win-win for your pantry and your taste buds!
Ingredients for Sourdough Blueberry Scones
Sourdough Scone Ingredients
- 250 grams all-purpose flour
- 100 grams sugar
- 10 grams baking powder
- 2 grams cinnamon
- 3 grams salt
- 113 grams unsalted butter, frozen
- 200 grams blueberries (fresh or frozen)
- 45 grams heavy cream, cold
- 1 egg, cold
- 8 grams vanilla extract
- 120 grams sourdough discard, cold
- Coarse sugar (optional)
Vanilla Glaze Ingredients
- 130 grams powdered sugar
- 28 grams unsalted butter, melted
- 75 grams heavy cream
- 4 grams vanilla extract
- Pinch of salt
How to Make Sourdough Blueberry Scones
Mixing the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. This dry mixture forms the foundation of your scones, ensuring a perfect rise and flavor.
Incorporating Cold Butter
Grate the cold or frozen butter into the flour mixture. Then, use your fingers to mix until the butter resembles pea-sized crumbs. This step is crucial for achieving that tender, flaky texture.
Adding Blueberries
Sprinkle the blueberries over the mixture and gently fold them in. Be careful not to crush them; you want those beautiful bursts of berry flavor in every bite!
Preparing the Wet Ingredients
In a separate bowl, whisk together the cold heavy cream, egg, vanilla extract, and sourdough discard until smooth. This combination adds moisture and flavor to the scone dough.
Combining Wet and Dry for Dough
Pour the wet ingredients over the dry mixture. Mix gently with a rubber spatula until everything is just combined. The dough should appear crumbly, with some dry flour still visible.
Creating Flaky Layers with Dough Folding
Turn the mixture onto a floured surface and pat it into a rectangle. Fold the dough in half, press down to reform the rectangle, and repeat this process 3-4 times. This technique creates those lovely flaky layers.
Shaping and Cutting the Scones
Form the dough into an 8-inch disc. Use a bench scraper or knife to cut it into 8 equal wedges. Each wedge will bake into a beautiful, golden scone.
Chilling the Scones
Place the unbaked scones on a parchment-lined baking sheet, cover them, and chill in the fridge for at least 15 minutes. Chilling helps maintain their shape while baking.
Baking the Scones
Preheat your oven to 400°F (200°C). Brush the tops of the scones with heavy cream and sprinkle with coarse sugar if desired. Bake for 17-20 minutes until the tops are lightly golden. Allow them to cool on a wire rack.
Making the Vanilla Glaze
While the scones cool, whisk together the powdered sugar, melted butter, heavy cream, vanilla, and a pinch of salt until smooth. This glaze adds the perfect finishing touch!
Finishing Touches with Glaze
Once the scones have cooled, drizzle the creamy vanilla glaze over them. This extra layer of sweetness makes these scones even more irresistible!
Tips for Perfect Sourdough Scones
Ingredient Temperature is Key
Using cold or frozen butter is essential for the right texture. Keeping your ingredients cold helps prevent the butter from melting, ensuring flaky layers.
Don’t Overmix the Dough
Mix the dough just until combined. Overmixing can lead to tough scones instead of the tender, flaky ones you desire.
Sourdough Discard vs. Active Starter
You can use sourdough discard, but if you prefer, an active sourdough starter can work too. Just measure it in grams for accuracy!
Variations: Lemon-Blueberry Scones
For a refreshing twist, consider making lemon-blueberry scones. Replace the cinnamon with lemon zest for a citrusy flavor that perfectly complements the blueberries.
Storing and Freezing Sourdough Blueberry Scones
Storing Baked Scones
Store your baked scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They’re perfect for quick breakfasts or snacks!
Freezing Unbaked Scones
To freeze unbaked scones, place the cut wedges on a baking sheet and freeze them for 1-2 hours until solid. Then transfer to a freezer bag. Bake from frozen, adding an extra 2-3 minutes to the baking time.
Freezing Baked Scones
You can also freeze baked scones individually wrapped in plastic wrap. This way, you can enjoy them fresh from the oven anytime!
FAQs
Where can I find sourdough discard?
You can find sourdough discard in your own sourdough starter. Simply remove a portion before feeding it. Alternatively, check local bakeries or online forums for discard.
What kind of glaze do you use?
I use a simple vanilla glaze made with powdered sugar, melted butter, heavy cream, vanilla extract, and a pinch of salt.
How long does it take to prepare?
The preparation time is about 30 minutes, excluding the chilling time of 15 minutes.
Can I use fresh blueberries instead?
Yes, fresh blueberries work perfectly in this recipe! They add a burst of flavor and sweetness.
Do I need to add lemon zest?
Adding lemon zest is optional. It enhances the flavor but isn’t necessary for delicious scones.
Related Recipes to try
- Lemon Blueberry Cake
- Blueberry Tart
- Lemon Crumb Bars
- Pavlova With Lemon Curd And Berries
- Lemon Whip Fruit Dip
- Strawberry Cheesecake Dip
Conclusion
These sourdough blueberry scones are a delightful way to use your sourdough discard while enjoying a sweet treat. For more inspiration, check out delicious ideas on Pinterest. Whether you’re baking for breakfast or a special occasion, these scones will impress everyone at the table!
Sourdough Blueberry Scones: Delightfully Flaky and Sweet
Equipment
- Kitchen scale
- Bench scraper or large knife
- baking sheet
- parchment paper
- wire rack
- mixing bowls
- whisk
- Rubber spatula
Ingredients
- 250 grams all-purpose flour
- 100 grams sugar
- 10 grams baking powder
- 2 grams cinnamon
- 3 grams salt
- 113 grams unsalted butter, frozen grated
- 200 grams blueberries (fresh or frozen)
- 45 grams heavy cream, cold
- 1 cold egg
- 8 grams vanilla extract
- 120 grams sourdough discard, cold
- Coarse sugar optional, for topping
Vanilla Glaze
- 130 grams powdered sugar
- 28 grams unsalted butter, melted
- 75 grams heavy cream
- 4 grams vanilla extract
- Pinch salt
Instructions
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Grate cold butter into the mixture and cut it in until it resembles pea-sized crumbs. Add blueberries and mix gently.
- In a separate bowl, whisk together cold heavy cream, egg, vanilla extract, and cold sourdough discard until smooth. Pour this wet mixture over the dry ingredients and mix with a spatula until just combined; the dough should be crumbly.
- Turn the dough onto a floured surface and pat it into a rectangle. Fold the dough in half, press down, and repeat this folding process 3-4 times to create layers. Form the dough into an 8-inch disc and cut it into 8 equal wedges.
- Place the unbaked scones on a parchment-lined baking sheet. Cover and chill in the refrigerator for at least 15 minutes. Preheat your oven to 400°F (200°C).
- Brush the chilled scones with heavy whipping cream and sprinkle with coarse sugar if desired. Bake for 17-20 minutes, or until the tops are lightly golden. Cool the scones on a wire rack.
- While the scones cool, prepare the glaze by whisking together powdered sugar, melted butter, heavy cream, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the cooled scones.
Notes
- For easier digestibility, prepare the dough and store it covered in the fridge overnight before baking. Store baked scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze unbaked wedges until solid, then transfer to a freezer bag for later baking.
- To ensure a tender, flaky texture, use cold or frozen butter and keep all ingredients cold. Avoid overmixing the dough. For lemon-blueberry scones, add lemon zest to the dry ingredients and substitute lemon juice for some of the cream in the glaze.
