Mornings are getting a little chilly and it’s the perfect time to linger over breakfast, enjoying these blueberry sourdough scones.
I’ve adapted this recipe from a basic sourdough scone recipe. I freeze the butter and grate it into the dry ingredients, so that I don’t have to cut cold butter chunks into the dough.
This recipe makes 8 large scones or 16 smaller scones.
Tips
- If you can get wild blueberries or locally grown blueberries, I recommend using them for their flavor. If possible, use small blueberries.
- The original recipe calls for sprinkling the tops of the scones with Demerara or turbinado sugar. This adds a delicious crunchy topping. I didn’t have those, so I substituted granulated sugar. I am ordering some Demerara for the next batch.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 5 tablespoons frozen unsalted butter
- 3/4 cup blueberries
- 1 cup sourdough starter discard (cold)
- ½ cup heavy whipping cream, plus more for brushing
- 1 – 1/2 tablespoons Demerara or turbinado sugar
Directions
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large bowl, add flour, granulated sugar, baking powder and salt. Stir it with a fork to blend.
Grate the frozen butter on the large holes of a grater directly into the bowl. Toss the butter into the dry ingredients with the fork.
Add the blueberries to the bowl and stir them together with the other ingredients.
Add the sourdough discard and cream to the bowl, stirring just until dough comes together. (I use a spatula scraper for this.) Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading it lightly. The dough will still be a little sticky.
Pat the dough into a square (about 8 inches by 8 inches) and about 1 inch thick. Cut the square in half horizontally and vertically (quartering it). Then diagonally cut each square into a wedge. You’ll have 8 large wedges. If you want smaller scones, cut each wedge in half again down the middle.
Put the scones on the prepared pan. Brush the tops with cream and sprinkle with sugar.
Bake until the tops and edges are lightly golden brown, about 15 minutes. Let them cool on the pan for 10 minutes. Serve warm or at room temperature.
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