Sourdough Blueberry Scones

A Sweet Treat for Any Occasion

I often have fond memories of cozy mornings in my kitchen, the aroma of freshly baked goodies wafting through the air. One of my favorite recipes for these delightful moments is Sourdough Blueberry Scones. The combination of bright blueberries and zesty lemon makes these scones not only delicious but truly special. They are perfect for family gatherings, brunches with friends, or just as a treat for yourself to enjoy with a cup of coffee or tea. With the tartness of the blueberries balanced by the creamy texture of sourdough, these scones have a truly unique flavor that’s hard to resist.

The best part? You’ll feel like a pro in the kitchen even if you’ve never baked anything before!

Why make this recipe?

If you’re a lover of baked goods, you absolutely have to try these Sourdough Blueberry Scones. They’re not just tasty; they’re incredibly easy to whip up! These scones come together in about an hour, and you don’t need any fancy equipment—just basic kitchen tools. Plus, they’re budget-friendly, utilizing common pantry ingredients and some sourdough discard, which is a fantastic way to reduce waste.

What’s more, these scones appeal to both adults and kids alike. The vibrant blueberries delight little taste buds and the addition of lemon gives it that refreshing zing that adults crave. Whether you’re new to baking or looking for a quick, delicious treat, this recipe guarantees success with every bite!

How to make Sourdough Blueberry Scones

Making Sourdough Blueberry Scones takes around 30 to 40 minutes of active preparation time and about 25 minutes of baking. You’ll love how straightforward the process is, and there aren’t any complicated steps to stress about! Just gather a few basic kitchen tools like bowls, a rubber spatula, and a baking sheet, and you’re good to go. The joy of creating these scrumptious scones easily outweighs any potential stress.

The best part is allowing the dough to chill for a bit. This cold ferment not only helps with flavor but also makes the baking process even more manageable. You can even make the dough a day ahead and bake it fresh the following morning. Talk about convenience!

Ingredients

For these delightful Sourdough Blueberry Scones, you will need the following ingredients:

• 240 grams all-purpose flour (2 cups)
• 9 grams baking powder (1 tablespoon)
• 3 grams salt (¼ teaspoon)
• 60 grams granulated sugar (¼ cup)
• Zest of 1 lemon
• 113 grams unsalted butter (cold and grated (½ cup or 1 stick))
• 1 cup fresh blueberries (about 140g (or frozen*))
• 1 large egg
• 235 grams sourdough discard (about 1 cup (or active starter, stirred down))
• 1 teaspoon vanilla extract (5g)
• 60 grams heavy cream (about ¼ cup)
• Juice of 1 lemon
• 1 cup powdered sugar (about 120g)

Step-by-step directions

Now, let’s get started creating these mouthwatering scones!

1. Prepare the lemon sugar. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture becomes fragrant, resembling damp sand. Reserve the zested lemon for the glaze later.

2. Add the dry ingredients. Mix in the flour, baking powder, and salt into the bowl with the lemon sugar. Stir it all together until combined.

3. Add the butter. Grate the cold (or frozen) butter into the bowl using a box grater. Gently incorporate the butter into the flour mixture with a rubber spatula. You want to see small pieces of butter peeking through – this adds to the flakiness!

4. Add the blueberries. Carefully fold in the blueberries until they’re evenly distributed and coated in flour.

5. Whisk together the wet ingredients. In a separate medium bowl, whisk together the egg, sourdough discard, and vanilla extract until the mixture is smooth.

6. Combine the wet and dry ingredients. Add the sourdough mixture to the flour mixture. Use a rubber spatula to fold them together gently until the dough starts to come together. It may still appear a bit dry.

7. Add the heavy cream. Pour in the heavy cream and fold it gently until you have a shaggy dough. Be careful not to overmix.

8. Chill the dough. Transfer the dough onto plastic wrap, shape it into a disc, and wrap it tightly. Chill it in the refrigerator for at least 30 minutes or up to 24 hours. We love to do this overnight, as it enhances the flavor significantly.

9. After chilling, prepare to bake. Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

10. Unwrap the chilled dough. Place it onto a piece of parchment paper. If it feels too wet, lightly sprinkle some flour over and under the dough and gently rub it in.

11. Shape the scones. Use a bench scraper or sharp knife to cut the dough into 8 equal wedges.

12. Transfer the scones to the baking sheet. Make sure to space them apart so they bake evenly.

13. Bake until golden. Place the scones in the oven for 22-25 minutes. They should turn lightly golden, feel set, and reach a minimum internal temperature of 200ºF (93ºC).

14. Prepare the glaze. While the scones bake, whisk together lemon juice and powdered sugar until smooth. Set this aside.

15. Cool briefly before adding the glaze. Allow the scones to cool for 10-15 minutes before drizzling them with the prepared lemon glaze. Serve them warm or at room temperature for the best flavor.

How to serve Sourdough Blueberry Scones?

These scones are incredibly versatile. You can serve them warm with a pat of butter or alongside a fresh fruit salad for a delightful brunch spread. They pair beautifully with coffee or tea, making them perfect for afternoon snacks or breakfast treats. A dollop of whipped cream or a scoop of clotted cream on top elevates them even more.

If you’re feeling fancy, add a sprinkle of powdered sugar on top or serve them with a side of lemon curd.

How to store Sourdough Blueberry Scones?

These scones are best enjoyed fresh but can last for several days in an airtight container at room temperature. They typically stay delicious for about 2-3 days. If you want to keep them longer, consider freezing them. They’ll last well in the freezer for 2-3 months. To reheat, pop them in the oven at 350ºF (175ºC) for about 5-10 minutes, and they’ll taste just like fresh!

Tips for perfect Sourdough Blueberry Scones

1. Use cold ingredients: Cold butter and sourdough discard help the scones rise better and create a flaky texture. If you have time, chill your mixing bowl—this tip goes a long way!

2. Do not overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing makes the scones dense rather than light and fluffy.

3. Chill the dough: Don’t skip the chill time! It enhances the flavor and helps maintain the shape during baking.

4. Watch the baking time: Each oven can vary, so keep an eye on your scones after about 20 minutes. They should look lightly golden and firm to the touch.

Variations

Feel free to experiment with this recipe! Here are a few ideas:

1. Different fruits: Swap blueberries for other fruits such as raspberries or diced strawberries. Each fruit brings its own unique flavor!

2. Add nuts: Incorporate some chopped nuts like almonds or walnuts for extra texture and flavor.

3. Change the glaze: Instead of lemon glaze, try a vanilla glaze or a simple powdered sugar glaze for variety.

With a few tweaks, you can create your unique version of these delightful scones!

FAQs about Sourdough Blueberry Scones

Can I substitute all-purpose flour with whole wheat flour?
Yes, you can substitute whole wheat flour, but keep in mind the scones will be denser. A mix of both can also yield a lighter texture while still maintaining a wholesome flavor.

What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can use active sourdough starter. Just mix in a little more flour to adjust for the moisture.

Can I make these scones vegan?
Yes! To make them vegan, substitute the butter with vegan margarine, use a flax egg instead of the large egg, and replace heavy cream with any plant-based milk or cream.

Now, go ahead and give this recipe a try! Your kitchen will smell amazing, and you’ll enjoy a treat that everyone will love. Happy baking!

Sourdough Blueberry Scones

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• Author: mohamed175
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Delicious scones featuring fresh blueberries and zesty lemon, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 240 grams all-purpose flour (2 cups)
• 9 grams baking powder (1 tablespoon)
• 3 grams salt (¼ teaspoon)
• 60 grams granulated sugar (¼ cup)
• Zest of 1 lemon
• 113 grams unsalted butter (cold and grated (½ cup or 1 stick))
• 1 cup fresh blueberries (about 140g (or frozen*))
• 1 large egg
• 235 grams sourdough discard (about 1 cup (or active starter, stirred down))
• 1 teaspoon vanilla extract (5g)
• 60 grams heavy cream (about ¼ cup)
• Juice of 1 lemon
• 1 cup powdered sugar (about 120g)

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Instructions

1. Prepare the lemon sugar. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture becomes fragrant, resembling damp sand. Reserve the zested lemon for the glaze later.
2. Add the dry ingredients. Mix in the flour, baking powder, and salt into the bowl with the lemon sugar. Stir it all together until combined.
3. Add the butter. Grate the cold (or frozen) butter into the bowl using a box grater. Gently incorporate the butter into the flour mixture with a rubber spatula. You want to see small pieces of butter peeking through – this adds to the flakiness!
4. Add the blueberries. Carefully fold in the blueberries until they’re evenly distributed and coated in flour.
5. Whisk together the wet ingredients. In a separate medium bowl, whisk together the egg, sourdough discard, and vanilla extract until the mixture is smooth.
6. Combine the wet and dry ingredients. Add the sourdough mixture to the flour mixture. Use a rubber spatula to fold them together gently until the dough starts to come together. It may still appear a bit dry.
7. Add the heavy cream. Pour in the heavy cream and fold it gently until you have a shaggy dough. Be careful not to overmix.
8. Chill the dough. Transfer the dough onto plastic wrap, shape it into a disc, and wrap it tightly. Chill it in the refrigerator for at least 30 minutes or up to 24 hours. We love to do this overnight, as it enhances the flavor significantly.
9. After chilling, prepare to bake. Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
10. Unwrap the chilled dough. Place it onto a piece of parchment paper. If it feels too wet, lightly sprinkle some flour over and under the dough and gently rub it in.
11. Shape the scones. Use a bench scraper or sharp knife to cut the dough into 8 equal wedges.
12. Transfer the scones to the baking sheet. Make sure to space them apart so they bake evenly.
13. Bake until golden. Place the scones in the oven for 22-25 minutes. They should turn lightly golden, feel set, and reach a minimum internal temperature of 200ºF (93ºC).
14. Prepare the glaze. While the scones bake, whisk together lemon juice and powdered sugar until smooth. Set this aside.
15. Cool briefly before adding the glaze. Allow the scones to cool for 10-15 minutes before drizzling them with the prepared lemon glaze. Serve them warm or at room temperature for the best flavor.

See also  Pink Velvet Cupcakes

Notes

These scones are best enjoyed fresh but can last for several days in an airtight container at room temperature.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: scones, blueberry scones, baking, sourdough, brunch