Sourdough Blueberry Scones

These sourdough blueberry scones are tender, flaky, and bursting with juicy blueberries. Sourdough adds a delicious complexity to the traditional scone recipe, and if you can’t get enough blueberries in your baked goods, these are for you! Not only do they taste amazing when fresh out of the oven, but they also serve as a great snack throughout the day. Serve them with butter or your favorite jam for a perfect breakfast or teatime treat.

Ingredients – 2-¼ cups all purpose flour (270 grams) – ½ cup granulated sugar (100 grams) – 2-½ teaspoons baking powder – ¼ teaspoon baking soda – ½ teaspoon salt – zest of 1 lemon – ½ cup cold butter (1 stick; 115 grams) – ½ cup sourdough discard (120 grams) – 3 tablespoons cream or buttermilk, chilled (43 grams) – 1 egg – 1 teaspoon vanilla extract – 1-¼ cups blueberries (fresh or frozen)

1. Combine the dry ingredients in a large mixing bowl, then blend in the cold butter.

Step 1

1. Stir in the cream, sourdough discard, egg, and vanilla extract. At this point, it will look like a rough, shaggy dough, but it will come together in the next steps.

Step 2

1. Fold the blueberries into the dough and shape the scone dough into two 6-inch disks. Chill the dough and preheat the oven.

Step 3

1. Brush the scones with cream, sprinkle the tops with coarse sugar, and then slide them into the oven to bake.

Step 4

While the scones cool, mix the lemon glaze and drizzle it over the top.

– This is a great way to use up your sourdough discard and turn it into a delicious treat. Plus, the subtle tang of the sourdough enhances the flavor of the blueberries, making them taste even more amazing!

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