Sourdough Blueberry Tender Scones (Printable Version)

Tender buttery scones with sourdough discard and fresh blueberries for a cozy breakfast or snack.

# The Ingredients You'll Need:

→ 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

# Step-by-Step Instructions:

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 dry ingredients and work it in using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, and vanilla extract until well combined.
05 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to maintain tender texture.
06 - Fold in blueberries carefully to prevent crushing and maintain whole fruit throughout dough.
07 - Turn dough onto lightly floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut dough into 8 equal wedges and arrange on prepared baking sheet with space between each piece.
09 - Brush scone tops with heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until tops are golden brown and centers are cooked through.
11 - Cool on baking sheet for 10 minutes before transferring to wire rack. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Your sourdough discard finally has a purpose beyond guilt and compost bins.
  • These scones stay tender and moist thanks to the discard's moisture and tang, no dry crumbs here.
  • They come together in under 40 minutes, so you can have warm scones before your coffee gets cold.
  • The blueberries stay whole and juicy instead of bleeding purple everywhere if you handle them gently.
02 -
  • Don't overmix once the wet and dry ingredients meet—this is the number one reason scones become dense instead of tender.
  • Keep your butter cold and work quickly; warm butter won't create those little steam pockets that make scones flaky.
  • Frozen blueberries are actually your secret weapon because they stay intact better than fresh ones, which release their juice and bleed into the dough.
03 -
  • If your sourdough discard is very thick, thin it out with a tablespoon or two of milk so it blends smoothly into the wet ingredients.
  • For a citrus twist, add 1 teaspoon of lemon or orange zest to the dry mixture—it's subtle but transforms the flavor completely.
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