Irresistible Blueberry Sourdough Scones: A Simple and Delicious Treat

Last week, I decided to experiment in the kitchen and try my hand at making blueberry sourdough scones. I had some extra sourdough starter on hand and a fresh batch of blueberries that were just begging to be baked into something delicious.

What I didn’t expect was just how easy and rewarding this baking adventure would be! From the first bite, I was hooked—the scones were tender, with just the right amount of sweetness, and bursting with juicy blueberries. The subtle tang of the sourdough added a unique depth of flavor that elevated these scones from good to absolutely unforgettable.

Whether you’re an experienced baker or just someone who enjoys a warm, homemade treat, these blueberry sourdough scones are the perfect way to start your day or satisfy your afternoon cravings. Trust me, once you try them, they’ll quickly become a staple in your baking repertoire.

EQUIPMENT

• Baking sheet
• Parchment paper
• Bench scraper or sharp knife
• Mixing bowl
• Grater to grate cold butter

INGREDIENTS

• 2.5 cups all-purpose flour (380 grams)
• 1/4 cup granulated sugar (65 grams)
• 1 Tbsp baking powder (13 grams)
• 1/2 Tsp salt (4 grams)
• 8 Tbsp unsalted butter (113 grams)
• 1 1/2 cups blueberries (250 grams)
• 2 large eggs (~100 grams)
• 1/2 cup sour cream (60 grams)
• 1 Tbsp milk (20 grams)
• 1 Tsp vanilla (4 grams)
• Zest from 1 lemon (optional)

INSTRUCTIONS

1. Preheat the oven to 425ºF.
2. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
3. Grate the cold butter and fold into the flour mixture. Mix until coated with flour. An alternative to grating would be to use a pastry cutter.
4. Gently fold in the blueberries.
5. In a separate bowl, whisk together eggs, sourdough discard, sour cream, milk, and vanilla until smooth.
6. Add the liquid mixture to the flour mixture and stir until just combined. If needed, add extra milk, a teaspoon at a time, until the dough comes together.
7. Lightly flour a sheet of parchment paper. Turn out the dough and shape it into an 8-10 inch circle, approximately 1 inch thick.
8. Cut the dough into eight triangular slices using a sharp knife or bench scraper.
9. Place the parchment paper with the scones on a baking sheet. Separate the pieces ensuring the scones are not touching.
10. Bake for approximately 15 minutes, or until the top is golden brown and the edges are as crispy as desired.

The best part is you DO NOT have to wait for them to cool before enjoying. My favorite is to eat them piping hot! 

Baking Tips:

• Keep Ingredients Cold: For the best texture, ensure that your butter is cold and that you handle the dough as little as possible.
• Use Fresh or Frozen Blueberries: Both work great, but if using frozen, do not thaw them before adding to the dough.
• Reheat: Personally I turn my oven on low broil, place a scone or scones onto a cookie sheet and broil for 3-5 minutes. You could also reheat in a toaster oven.

 These blueberry sourdough scones are not just a treat for your taste buds, but they also bring a sense of accomplishment when baked from scratch. They’re perfect for breakfast, a snack, or even as a gift to share with loved ones. Give this recipe a try, and enjoy the blend of sweet blueberries and the unique tang of sourdough in every bite!