If you are on the hunt for a delightful treat that combines tangy sourdough with bursts of juicy blueberries, look no further. The Best Sourdough Discard Blueberry Scones Recipe is an absolute game-changer, bringing together the beauty of sourdough discard with the freshness of blueberries in a tender, flaky scone that will brighten any morning or afternoon tea. This recipe is perfect for those who want to reduce waste by using sourdough discard and, at the same time, indulge in a richly textured, flavorful baked good that impresses everyone who tastes it.
Ingredients You’ll Need
These ingredients may look simple, but each plays a crucial role in getting the perfect balance of taste, texture, and that beautiful blueberry hue. From the all-purpose flour for structure to the lemon zest for a refreshing zing, every element adds its own magic.
- All-purpose flour (2 cups): Provides the foundation and structure for tender scones.
- Freeze-dried blueberry powder (¼ cup): Adds vibrant color and concentrated blueberry flavor without extra moisture.
- Granulated sugar (¼ cup): Brings a touch of sweetness to balance tartness.
- Baking powder (1 tablespoon): Gives the scones their light and fluffy rise.
- Kosher salt (1 teaspoon): Enhances all the flavors for that perfect blend.
- Lemon zest (zest of 1 lemon): Brightens up the flavor profile with a subtle citrus note.
- Cold unsalted butter (6 tablespoons, cubed): Crucial for creating flaky layers as it melts during baking.
- Sourdough discard (1 cup, 100% hydration): Adds depth of flavor and reduces food waste.
- Buttermilk (½ cup): Contributes to moistness and slight tang.
- Sour cream (¼ cup): Enriches the dough with tenderness and a silky crumb.
- Large egg (1): Binds the dough and adds richness.
- Vanilla extract (1 teaspoon): Offers subtle aromatic sweetness.
- Fresh blueberries (1 cup): Burst of juicy sweetness and natural sweetness.
- Egg wash (1 large egg beaten with 1 tablespoon water): Creates that irresistible shiny, golden crust.
- Coarse sugar (2 tablespoons): Adds a satisfying crunch and sweetness on top.
How to Make The Best Sourdough Discard Blueberry Scones Recipe
Step 1: Preheat and Prepare
First, crank your oven up to 425°F. Place a baking sheet lined with parchment paper inside to heat up before baking. This hot surface is the secret to achieving a wonderful oven spring, helping your scones puff up beautifully the moment they hit the pan.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sifted freeze-dried blueberry powder, granulated sugar, baking powder, kosher salt, and lemon zest. Sifting the blueberry powder ensures there are no pesky clumps and guarantees even color and blueberry flavor throughout your dough.
Step 3: Cut in the Butter
Add the cold, cubed butter to your dry ingredients. Use a pastry cutter or two forks to work the butter into the flour until you see small pea-sized pieces. That cold butter is key — it creates pockets of steam during baking, which results in flaky, tender layers that everyone loves.
Step 4: Combine Wet Ingredients and Make the Dough
In another bowl, whisk the sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth. Pour this wet mixture into your dry bowl, mixing gently until the dough looks shaggy and just combined. Be mindful not to overmix; you want tender, not tough scones.
Step 5: Fold in Fresh Blueberries
Now, gently fold in the fresh blueberries, making sure they’re spread evenly but not squished. If you decide to swap for frozen berries, thaw completely and drain carefully so your dough won’t get soggy.
Step 6: Shape the Dough
Turn your slightly sticky dough onto a floured surface and gently pat it into a 7-inch diameter circle about 1 inch thick. Use a sharp knife or bench scraper to cut the dough into eight equal wedges. Place the wedges carefully on your preheated baking sheet, spacing each about 2 inches apart so they have room to rise and brown evenly.
Step 7: Chill Before Baking
Pop the scones in the fridge for 15 to 20 minutes. This chilling step firms up the butter again and sets the dough, which helps your scones develop wonderful layers and height in the oven.
Step 8: Add Egg Wash and Sugar Topping
Brush each scone with the egg wash mixture to give them a glossy, golden surface. Then, shower the tops with coarse sugar — this extra touch adds a lovely crunch and sweetness that pairs perfectly with the soft interior.
Step 9: Bake to Perfection
Slide your tray into the hot oven and bake for 18 to 22 minutes, rotating halfway to ensure even color. You’ll know they’re ready when their tops have turned a deep, luscious golden brown. Let them cool for about 5 minutes right on the tray before transferring to a wire rack to cool further but be warned — these are best enjoyed warm!
How to Serve The Best Sourdough Discard Blueberry Scones Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of lemon glaze elevates the scones perfectly. Fresh lemon zest lightly sprinkled on top adds an extra zing that plays beautifully with the blueberries.
Side Dishes
These scones are fantastic on their own but pair wonderfully with a dollop of clotted cream, honey, or your favorite jam. For a full breakfast spread, serve alongside thick-cut bacon or a fresh fruit salad to balance the richness.
Creative Ways to Present
Try stacking your scones with layers of whipped cream and blueberry compote for an irresistible scone shortcake. Alternatively, slice them in half and spread with lemon curd for a decadent twist!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your scones in an airtight container at room temperature for up to two days. They’ll stay tender but consume quickly to enjoy them at their prime freshness.
Freezing
To enjoy later, freeze the baked scones by wrapping them individually in plastic wrap and placing them in a sealed freezer bag. They’ll keep well for up to two months—perfect for grabbing a quick breakfast on busy mornings!
Reheating
Reheat scones in a 325°F oven for about 10 minutes or microwave for 20-30 seconds to revive that fresh-baked warmth. Avoid reheating for too long so you maintain their flaky texture and avoid dryness.
FAQs
Can I use frozen blueberries instead of fresh in The Best Sourdough Discard Blueberry Scones Recipe?
Yes, you can! Just make sure to thaw and drain frozen blueberries thoroughly before folding them into the dough to prevent extra moisture that could make the scones soggy.
What is sourdough discard, and why use it in this recipe?
Sourdough discard is the extra starter you remove when you feed your sourdough culture. It’s packed with flavor and acidity, and using it in scones reduces waste while adding a unique tangy depth.
Can I substitute buttermilk and sour cream?
Buttermilk adds a delightful tang and moisture, while sour cream enriches the dough. If you don’t have both, using all buttermilk or Greek yogurt as a substitute for sour cream can work, but expect slight texture differences.
How do I prevent my scones from being tough?
Be careful not to overmix your dough. Stop mixing once the dry ingredients are just combined with the wet, and handle the dough gently when shaping to maintain tenderness.
Can I make these scones vegan?
For a vegan version, replace butter with a plant-based alternative, use a flax or chia egg instead of a chicken egg, and swap buttermilk and sour cream with coconut yogurt or plant-based milk mixed with a little lemon juice for acidity.
Final Thoughts
There is something truly special about serving up The Best Sourdough Discard Blueberry Scones Recipe to friends or family. It’s not only delicious and comforting but also a smart way to use sourdough discard creatively. Give this recipe a try, and you’re sure to fall in love with the charming layers of flavor, flaky texture, and beautiful bursts of blueberries all wrapped into one lovely bite.
Print
The Best Sourdough Discard Blueberry Scones Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Best Sourdough Discard Blueberry Scones are tender, flaky, and bursting with fresh blueberry flavor complemented by a bright hint of lemon zest. Made with sourdough discard and freeze-dried blueberry powder, they feature a beautiful purple hue and a light, fluffy crumb. Perfect for breakfast or tea time, these scones combine the tang of sourdough with the sweetness of berries for an irresistible treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup freeze-dried blueberry powder (sifted to remove clumps)
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Zest of 1 lemon (about 1 tablespoon)
Butter
- 6 tablespoons cold unsalted butter, cut into ½-inch cubes
Wet Ingredients
- 1 cup sourdough discard (100% hydration)
- ½ cup buttermilk
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or thawed, drained frozen blueberries)
Egg Wash and Topping
- 1 large egg beaten with 1 tablespoon water
- 2 tablespoons coarse sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F. Just before it reaches temperature, place a parchment-lined baking sheet inside the oven. This preheating creates a hot surface, which helps your scones to rise better when baked.
- Mix Dry Ingredients: In a large mixing bowl, sift and combine the all-purpose flour, freeze-dried blueberry powder, granulated sugar, baking powder, kosher salt, and lemon zest. Sifting the blueberry powder ensures even color and flavor distribution.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks, cut the butter through the flour until the mixture resembles pea-sized crumbs. Keeping the butter cold is key to achieving flaky layers.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and gently mix until just combined and a shaggy dough forms, being careful not to overmix.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough, distributing them evenly without crushing. If using frozen blueberries, ensure they are thawed and drained to prevent excess moisture.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface. Pat it into a 7-inch circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer these wedges to the preheated baking sheet, spacing them about 2 inches apart.
- Chill Scones: Chill the shaped scones on the baking sheet in the refrigerator for 15 to 20 minutes. This step firms up the butter, promoting better oven spring and flaky texture.
- Apply Egg Wash and Sugar: Mix 1 beaten egg with 1 tablespoon water. Brush this egg wash generously over the tops of each scone, then sprinkle with coarse sugar to add a glossy finish and extra crunch.
- Bake Scones: Bake the scones in the preheated oven for 18 to 22 minutes, rotating the pan halfway through for even browning. The scones are done when golden brown on top. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use cold butter to ensure flaky scones with tender layers.
- Sifting the freeze-dried blueberry powder avoids clumps and ensures even flavor.
- Do not overmix the dough to prevent tough scones; stop mixing once the dough is shaggy and uniform.
- Chilling the shaped scones before baking helps the butter firm up and creates better rise.
- Frozen blueberries can be used but must be thawed and drained well to avoid soggy dough.
- You can substitute sour cream with Greek yogurt if preferred.
- To store, keep scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
