Sourdough Discard Blueberry Scones
These Sourdough Discard Blueberry Scones are bursting with flavor and extremely tender! Use up sourdough discard with this easy, quick, and delicious recipe.
Yield or Serving: 8 Scones
Equipment
Ingredients
- 215 grams All-Purpose Flour
- 60 grams Spelt Flour, optional, or whole wheat flour
- 75 grams Granulated Sugar
- 1 tsp Ground Cinnamon
- ¾ tsp Kosher Salt
- 1 TBS Baking Powder
- 113 grams Unsalted Butter, 1 stick, 8 TBS
- 150 grams Blueberries, fresh, about 1 cup
- 50 grams Sourdough Discard, or active sourdough starter
- 180 grams Heavy Cream, plus more for topping
- 2 tsp Vanilla Extract
- 2 tsp Raw Sugar, or other coarse sugar for topping
Optional Icing
- 2 tsp Whole Milk, as necessary
- ¼-½ cup Powdered Sugar, as necessary
Instructions
- In a large bowl, whisk together the dry ingredients.215 grams All-Purpose Flour, 60 grams Spelt Flour, 75 grams Granulated Sugar, 1 tsp Ground Cinnamon, ¾ tsp Kosher Salt, 1 TBS Baking Powder
- Cut the cold, unsalted butter into small cubes. Toss the cubes into the bowl until they're coated in the dry ingredients. Smash the butter and dry ingredients together with your fingers until the butter flattens and is the size of walnut halves.113 grams Unsalted Butter
- Add the fresh blueberries to the bowl and toss to coat.150 grams Blueberries
- Pour in the sourdough discard and use a spatula to lightly mix together. The mixture will still be very dry and maybe only have a few clumps at this point.50 grams Sourdough Discard
- In a measuring cup or small bowl, mix together the heavy cream and vanilla extract. Slowly pour most of the heavy cream mixture into the bowl of ingredients. Hold back a few teaspoons in case it's not all needed.Use a spatula to mix together the blueberry scone dough until it forms a largely cohesive, but still somewhat dry and shaggy. Use your hands to gently bring it all together if needed in the bowl. Work quickly so the ingredients stay cold.If the dough is still very dry and not coming together, add some of the reserved heavy cream or add more one teaspoon at a time.180 grams Heavy Cream, 2 tsp Vanilla Extract
- Turn the dough out onto a lightly floured surface.Pat the dough into a circle about 1 inch tall (the circle should be about 10-11 inches in diameter).Use a bench scraper or knife to cut the dough into 8 equal wedges.Place the wedges about 1 inch apart on a half-sheet pan with a silicone baking pat or parchment paper. Freeze the scones on the baking sheet for at least 30 minutes.At this point, the scones can be wrapped and frozen to bake at a future time.
- Preheat the oven to 400ºF (205ºC).Remove the scones from the freezer and use a pastry brush to lightly brush heavy cream on the scones. Sprinkle with raw or coarse sugar.2 tsp Raw Sugar
- Bake the scones for 25 minutes or until lightly brown.Let cool completely on a wire rack before serving.
- Optional Icing:In a small bowl, whisk together whole milk and confectioner's sugar/powdered sugar. Add more milk and sugar as necessary to create a viscous, thick white icing. Use a spoon to drizzle the scones with the icing.2 tsp Whole Milk, ¼-½ cup Powdered Sugar
Video
Notes
It's very important to keep your scone ingredients cold throughout the entire process. If the butter begins to melt or get too warm, place into the refrigerator to chill for a few minutes.
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