Buttery, tender scones with fresh blueberries and a tangy sourdough twist, perfect for breakfast or snacks.
# Ingredient List:
→ 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 Steps:
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 until evenly distributed.
03 - Add cold cubed butter to the dry ingredients and use a pastry cutter or fingertips to work it in until the mixture 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, being careful not to overmix.
06 - Carefully fold blueberries into the dough using gentle strokes to avoid crushing the fruit.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut the dough circle into 8 equal wedges using a knife or bench scraper. Arrange on the prepared baking sheet with space between each piece.
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.
