Description
These Best Sourdough Discard Scones are tender, flaky, and bursting with blueberry flavor. Utilizing sourdough discard adds a subtle tang and reduces waste, while freeze-dried blueberry powder and fresh blueberries infuse vibrant color and juicy bursts. Finished with a lemon zest brightness and a crunchy coarse sugar topping, these scones are perfect for breakfast or an afternoon treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup freeze-dried blueberry powder
- 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
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 (220°C). Just before it reaches temperature, place a baking sheet lined with parchment paper inside to create a hot surface that promotes better rise when baking the scones.
- Mix Dry Ingredients: In a large mixing bowl, sift the freeze-dried blueberry powder through a fine mesh sieve to remove clumps. Then combine it with all-purpose flour, granulated sugar, baking powder, kosher salt, and lemon zest. Whisk thoroughly to evenly distribute all dry ingredients.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or two forks, blend the butter into the flour until the mixture resembles small pea-sized crumbs. Keeping butter cold ensures a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth.
- Form the Dough: Carefully add the wet mixture to the dry ingredients. Stir gently just until the dough comes together and appears shaggy; avoid overmixing to keep scones tender.
- Fold in Blueberries: Gently fold fresh blueberries into the dough, distributing evenly without crushing. If using frozen berries, make sure they are thawed and drained to avoid extra moisture.
- Shape and Cut Dough: Turn the dough onto a lightly floured surface. Pat it into a 7-inch diameter circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Transfer wedges to the preheated baking sheet, spacing about 2 inches apart.
- Chill the Dough: Chill the shaped wedges on the baking sheet in the refrigerator for 15 to 20 minutes. This firms the butter, improving oven spring and flakiness.
- Apply Egg Wash and Sugar: Mix 1 beaten egg with 1 tablespoon water. Brush this egg wash on top of each scone for a glossy finish. Sprinkle coarse sugar generously over each scone.
- Bake the Scones: Bake in the hot oven for 18 to 22 minutes, rotating the baking sheet halfway through for even browning. The scones should be deep golden brown on top.
- Cool: Remove from oven and allow scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Keep the butter cold for a flaky texture; work quickly during mixing.
- Do not overmix the dough to avoid tough scones.
- Using fresh blueberries is preferred, but if using frozen, thaw and drain well to prevent sogginess.
- Chilling the dough before baking improves rise and flakiness.
- This recipe uses sourdough discard, making it a great way to reduce waste.
- Freeze-dried blueberry powder adds color and concentrated flavor but can be omitted or substituted with more fresh blueberries.
- For best results, serve scones the day of baking.
