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
Scale
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.
