Article: Sourdough Discard Blueberry Scones
Sourdough Discard Blueberry Scones
We’re all about making the most of sourdough starter discard! If you have extra on hand, these tender blueberry scones are a delicious way to use it up. With bursts of juicy blueberries and a buttery, flaky texture, they’re perfect for breakfast, brunch, or an afternoon treat. If you don’t use sourdough starter, a simple substitution makes this recipe just as easy to enjoy.
Ingredients
- 8 tablespoons butter, extra cold and grated
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries, frozen for 10–15 minutes before mixing
- 1/4 cup sourdough starter discard
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream, for brushing
Alternative Without Sourdough Starter
- Replace the sourdough starter discard and 1/2 cup heavy cream with 1 cup whole buttermilk.
Directions
- Grate the very cold butter using a coarse cheese grater. Return the grated butter to the freezer to re-chill while preparing the remaining ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender, quickly cut the chilled grated butter into the flour mixture until incorporated.
- Add the frozen blueberries and gently stir until evenly distributed.
- In a separate bowl, whisk together the sourdough starter discard, heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients all at once. Using a large spatula, fold the mixture together until just combined. Do not overmix; the dough should remain shaggy and somewhat dry.
- Turn the dough onto a lightly floured surface. Gently gather the dough and loose crumbs together into a single mass. Fold the dough over itself 3–4 times, using a light touch to avoid overworking the gluten.
- Pat the dough into a round disk about 3/4-inch to 1-inch thick. Cut into 8 wedges using a dough cutter. Place the scones a few inches apart on a parchment-lined baking sheet and brush the tops with heavy cream.
- Refrigerate the shaped scones for 30 minutes to allow the butter to firm up. Meanwhile, preheat the oven to 400°F.
- Bake on the middle rack for 13–15 minutes, until lightly golden.
- Serve warm with a smear of butter and enjoy.