Sourdough Blueberry Scones

These sourdough blueberry scones are tender, buttery, and lightly tangy, with bursts of juicy blueberries in every bite. Made with discard or active starter, they’re a perfect way to use up extra sourdough starter.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 30

Total Time 40

Servings scones

Calories 503kcal

Equipment

Kitchen Scale
Mixing Bowl
Pastry Brush for brushing on the cream before baking
Baking Tray
Dough Scraper for cutting the scones into wedges

Ingredients

300 g All Purpose Flour
100 g Butter (cubed and super cold)
8 g Baking Powder (2 tsp)
2 g Salt (a good pinch)
50 g Brown Sugar
70 g White Sugar
200 g Blueberries (can be fresh or frozen - see notes)
1 Egg
150 g Sourdough Starter (or sourdough discard)
50 g Heavy Whipping Cream
5 g Vanilla Extract (1 tsp)
30 g Heavy Whipping Cream (for brushing scones before baking)
20 g Granulated Sugar (for sprinkling on top before baking)

White Chocolate Topping

200 g White Chocolate Chips (melted) - see notes for alternatives

Instructions

Preheat oven to 200C/390F.
Line a baking tray with baking paper and set aside (one with no lip is best).
Add the all purpose flour and cold, cubes of butter to a large mixing bowl. Use your finger tips to rub the flour into the butter. You can use a curved dough scraper if you prefer.
Once the butter is fully coated in flour, add the baking powder, salt, brown and white sugars and blueberries to the bowl. Gently combine all of the dry ingredients so that they are well mixed through and the blueberries are well distributed.
In a small mixing jug, combine the egg, sourdough starter, heavy whipping cream and vanilla. Whisk together until well combined.
Now pour the liquid ingredients into the dry ingredients. Use a wooden spoon or rubber spatula to bring the mixture together to a very shaggy, dry dough. It's ok if it's lumpy and has spots of flour through it - the main thing here is not to overwork the dough!
Grab your baking tray lined with parchment paper and tip the shaggy dough out onto it. Use your hands to gently press the dough into a round disk (mine is around 11" or 30 cm across).
Use your dough scraper or a sharp knife to cut the disc into quarters and then each quarter in half, so you end up with 8 equal wedges. Gently move them apart, so they have room to bake. If you don't give them enough room, the edges of the scones will be soft and they will stick together.
Gently brush the scones with the heavy whipping cream (pastry brush is best for this). Sprinkle with granulated sugar if you want to.
Place the scones into a 390F/200C oven for around 30 minutes - or until the scones are golden brown.
When they're cooked, remove the tray from oven and allow the scones to cool on the tray for around 10 minutes before you enjoy them! Drizzle with melted white chocolate or choose a flavored glaze from the recipe notes.

Notes

Alternative Toppings

White Chocolate Ganache - combine 120g of heavy whipping cream and 200g of white chocolate in a glass bowl and microwave in short bursts until the chocolate is melted. Whisk vigorously until well combined and glossy. Drizzle over cooled scones.

Lemon Glaze - combine 120g of powdered sugar and 40g of lemon juice and stir until it forms a smooth glaze. Drizzle over cooled scones (can double quantity if you like a lot of glaze).

Maple Glaze - combine 120g of powdered sugar, 70g of maple syrup and 20g of butter and stir to form a glaze. Drizzle over cooled scones (can double quantity if you like a lot of glaze).

Nutrition