Sourdough discard blueberry scones

There's something beautifully resourceful about turning sourdough discard into tender, buttery scones studded with fresh blueberries. These Sourdough Discard Blueberry Scones combine the tangy complexity of unfed starter with the sweet burst of juicy berries, creating a breakfast treat that's both comforting and elegant. Whether you're savoring them with your morning coffee or serving them at an afternoon tea, these scones deliver that perfect balance of flaky exterior and soft, pillowy interior that makes every bite memorable.

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The magic of these scones lies in the cold butter technique and the gentle handling of the dough. Unlike traditional scones that rely solely on buttermilk or cream, the sourdough discard adds a subtle depth of flavor and tender crumb that sets these apart. The key is working quickly with cold ingredients and avoiding overmixing—this ensures those coveted flaky layers that make scones irresistible.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 1 cup (240 g) sourdough discard (unfed, cold)
• 1/3 cup (80 ml) heavy cream, plus more for brushing
• 1 large egg
• 1.5 tsp vanilla extract
• 1 cup (150 g) fresh blueberries
• 2 tbsp coarse sugar, for topping (optional)

Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

Step 3: Cut in the Butter

Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together sourdough discard, heavy cream, egg, and vanilla extract until smooth and well blended.

Step 5: Form the Dough

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, as this can make the scones tough.

Step 6: Add the Blueberries

Fold in the blueberries carefully to avoid crushing them and turning the dough purple.

Step 7: Shape the Scones

Turn the dough onto a lightly floured surface. Pat it into a 7-inch (18 cm) circle, about 1 inch (2.5 cm) thick.

Step 8: Cut and Arrange

Cut the dough into 8 wedges and arrange them on the prepared baking sheet, leaving space between each scone for even baking.

Step 9: Add the Finishing Touches

Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired for a beautiful, crunchy topping.

Step 10: Bake

Bake for 20–22 minutes, or until golden brown and cooked through. The tops should be lightly golden and firm to the touch.

Step 11: Cool and Serve

Cool for 10 minutes on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

For the flakiest scones, keep all your ingredients as cold as possible. You can even chill your mixing bowl and pastry cutter in the freezer for 15 minutes before starting. When cutting in the butter, don't worry if you see small chunks—these will create steam pockets during baking that result in those coveted flaky layers. If your kitchen is particularly warm, refrigerate the shaped scones for 10 minutes before baking to prevent the butter from melting too quickly. When folding in the blueberries, work gently and toss them with a tablespoon of flour first to prevent them from sinking or bleeding into the dough.

Varianten und Anpassungen

These scones are wonderfully adaptable to your preferences and what you have on hand. Frozen blueberries work beautifully—just don't thaw them before adding to prevent excess moisture. For a citrus twist, add 1 tsp lemon zest to the dough, which pairs brilliantly with the blueberries. You can substitute the blueberries with raspberries, chopped strawberries, or even chocolate chips for a different flavor profile. If you prefer a savory version, omit the sugar and vanilla, add herbs like rosemary or thyme, and fold in cheese instead of berries. For a richer flavor, replace half the heavy cream with sour cream or crème fraîche.

Serviervorschläge

These sourdough blueberry scones shine brightest when served slightly warm, allowing the butter to still be soft and the berries to release their sweet juices. For a traditional British experience, serve with clotted cream and lemon curd for extra indulgence. They're equally delightful with a simple pat of butter and your favorite jam. Pair them with a strong cup of coffee, Earl Grey tea, or a London Fog latte for a cozy morning treat. For brunch entertaining, arrange them on a tiered stand alongside fresh fruit, yogurt, and other pastries. They also make a thoughtful gift when wrapped in parchment and tied with twine.

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These Sourdough Discard Blueberry Scones prove that sustainable baking can be absolutely delicious. By transforming what would otherwise be discarded into something special, you're not only reducing waste but creating a breakfast treat that rivals any bakery offering. The subtle tang of the sourdough, the sweet burst of blueberries, and the buttery, flaky texture come together in perfect harmony. Whether you're a seasoned sourdough baker looking for new ways to use your discard or simply someone who loves a good scone, this recipe delivers comfort, flavor, and satisfaction in every golden bite.

Recipe FAQs

→ Can frozen blueberries be used in the dough?

Yes, frozen blueberries can be added directly without thawing to maintain their shape and prevent the dough from getting too wet.

→ What is the purpose of sourdough discard in the dough?

Sourdough discard adds a subtle tang and moist texture, enhancing flavor and tenderness without relying solely on chemical leaveners.

→ How do I prevent blueberries from breaking during mixing?

Fold blueberries gently into the dough at the last step to avoid crushing and bleeding color into the batter.

→ What topping options enhance these scones?

Brushing with heavy cream before baking and sprinkling coarse sugar adds a slight crunch and golden color to the tops.

→ How should the scones be stored after baking?

Keep scones in an airtight container at room temperature for up to two days to maintain freshness and tenderness.