Sourdough discard blueberry scones (Printable)

Buttery scones with tangy sourdough discard and fresh blueberries, ideal for breakfast or cozy afternoons.

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
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 combined.
05 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
06 - Carefully fold blueberries into dough to prevent crushing.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut dough 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 Advice:

01 -
  • Your sourdough discard finally has a purpose beyond guilt and compost bin donations.
  • These scones are tender without being dense, buttery without tasting overly rich, with that signature tangy edge that makes everyone wonder what your secret ingredient is.
  • Fresh blueberries burst on your tongue with pockets of sweetness against the slightly salty, complex dough.
  • They're ready in under 40 minutes from preheat to first warm bite, making them perfect for weekend mornings when you want something special without the fuss.
02 -
  • Overmixing is the scone saboteur—if your dough looks slightly shaggy when you stop stirring, you're doing it exactly right, and that's when you need to have the discipline to put the spatula down.
  • Cold butter is everything; I learned this the hard way by making a batch on a warm day with room-temperature butter, and they came out flat and greasy instead of tall and tender, so now I chill my butter cubes in the freezer while I prepare the other ingredients.
  • Your sourdough discard needs to be cold and unfed because warm discard with a fresh feeding will make the dough rise too much before it hits the oven and spread into flat hockey pucks instead of staying tall and proud.
03 -
  • Make a double batch and freeze the unbaked wedges on a baking sheet, then bake directly from frozen adding just a few extra minutes—fresh, warm scones with no advance planning is a superpower.
  • If your sourdough discard is very thick, let it sit at room temperature for an hour or so to thin out slightly before mixing, because consistency matters and you want it pourable but not watery.
  • Keep all your ingredients cold until the moment you mix them; I even chill my mixing bowl and spatula because even small temperature changes affect how the butter behaves in the dough.
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