Sourdough discard blueberry scones (Printable Version)

Flaky, buttery scones featuring tangy sourdough discard and juicy blueberries for delightful mornings or cozy moments.

# Ingredient List:

→ 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

# How to Make:

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. Do not overmix.
06 - Fold in blueberries carefully to avoid crushing them.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut the dough circle into 8 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 golden brown and cooked through.
11 - Cool for 10 minutes on baking sheet before transferring to wire rack. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Your sourdough discard finally has a purpose beyond guilt, becoming a secret weapon that adds subtle tang and incredible tenderness.
  • These scones come together in under 40 minutes total, which means you can surprise someone with warm pastry before they've even asked for breakfast.
  • The blueberries burst with flavor when you bite in, and the butter keeps everything impossibly soft inside while the edges get just crispy enough.
02 -
  • Do not skip chilling the butter or you'll end up with dense, heavy scones instead of the tender, flaky dream you're after.
  • The moment you see the flour just barely moistened, stop stirring immediately—the continued mixing develops gluten and turns them tough, which is the opposite of what we want here.
  • Frozen blueberries work beautifully if you keep them frozen until the moment you fold them in; thawing them releases moisture that can make the dough soggy.
03 -
  • Keep everything as cold as possible until they hit the oven—cold ingredients, cold bowl, even cold hands if you can manage it, because warmth is the enemy of flaky scones.
  • Don't be afraid of that shaggy, imperfect dough; it's the promise of tender scones, and the moment you try to make it pretty and smooth is the moment you've overworked it.
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