Sourdough Discard Blueberry Scones Recipe

Ingredients Needed:

All-Purpose Flour Spelt Flour (or whole wheat) Sugar Salt Baking Powder Cinnamon Sourdough Discard Unsalted Butter Fresh Blueberries Heavy Cream Raw Sugar (for topping)

1. Whisk Dry Ingredients

Whisk together the dry ingredients in a large bowl.

2. Add Butter

Cut the butter into cubes. Smash the butter into the dry ingredients until flattened. Toss together.

3. Add Blueberries

Add fresh blueberries to the bowl and toss together until they're completely coated.

4. Add Sourdough Discard

Pour in sourdough discard and use a spatula to mix together.

5. Add Heavy Cream & Mix

Pour in the heavy cream & vanilla extract. Mix together until the dough becomes cohesive. Turn it out onto a lightly floured surface.

6. Shape & Freeze Scones

Cut the scones into 8 equal sized wedges. Place on a baking sheet and freeze for at least 30 minutes.

7. Brush Scones with Cream & Sugar

Brush the scones with more heavy cream and sprinkle with raw sugar. Preheat oven to 400ºF (205ºC).

8. Bake

Bake the blueberry scones for about 25 minutes or until golden brown. Let cool before serving. Drizzle with icing (powdered sugar & milk mixed together) if you like!

Learn more!

Learn how to make these Sourdough Discard Blueberry Scones along with other naturally leavened recipes on sourdoughbrandon.com! Recipes include visual guides with photos of the entire baking process.