Description
Sourdough blueberry scones are a flaky, tender delight featuring fresh blueberries and a zesty lemon scent. These bake to a golden top, staying soft even the next morning, making them a sunny start for busy days.
Ingredients
Scale
- 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)
- 6 tablespoons cold unsalted butter, cut into ½-inch cubes
- 1 cup sourdough discard (100% hydration)
- ½ cup buttermilk
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For egg wash and topping: 1 large egg beaten with 1 tablespoon water, 2 tablespoons coarse sugar
Instructions
- Preheat your oven to 425°F. Just before it reaches temperature, place the baking sheet lined with parchment paper inside. This prepares a hot surface for your sourdough blueberry scones, encouraging a better lift when they come into contact with the hot metal.
- In a large mixing bowl, combine the all-purpose flour, freeze-dried blueberry powder, granulated sugar, baking powder, kosher salt, and lemon zest. Run the freeze-dried blueberry powder through a fine mesh sieve to eliminate any clumps before whisking to ensure an even distribution of color and flavor.
- Add the cold, cubed unsalted butter into the dry mixture. Use a pastry cutter or two forks to blend the butter until the mixture forms small, pea-sized pieces. Keeping the butter cold contributes to the flaky texture you’re aiming for as those bits melt during baking, generating steam.
- In a separate bowl, whisk together the sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth. This wet mix should then be carefully incorporated into the flour mixture from Step 2 without overmixing; stop once the dough looks shaggy and all dry ingredients are combined.
- Gently fold the fresh blueberries into the dough, ensuring they are evenly distributed but taking care not to crush them. If you prefer the option of using frozen berries, ensure they are adequately thawed and drained to prevent excess moisture.
- Turn your shaggy dough onto a lightly floured surface. Pat it down into a 7-inch circle with an even thickness of about 1 inch. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Chill the shaped wedges on the baking sheet for 15 to 20 minutes. This holding time allows the butter to firm up, leading to improved oven spring and flaky layers when you bake them.
- Mix 1 large beaten egg with 1 tablespoon of water. Brush this egg wash over the tops of each scone to promote a shiny finish. Then, sprinkle the coarse sugar generously over the top for added texture and sweetness.
- Place the baking sheet in the oven and bake for about 18 to 22 minutes, rotating the sheet halfway through for even browning. You want the tops of the scones to reach a deep golden brown. After removing them from the oven, cool the scones on the sheet for 5 minutes before transferring them to a wire rack.
Notes
- Freeze-dried blueberry powder intensifies blueberry flavor without adding excess moisture or causing color bleeding; ensure you use this ingredient for best results.
- Baking sheet tip: Preheating the baking sheet is crucial; it helps trap steam and prevents spreading, resulting in a puffier scone.
- Butter size: Keeping the butter cubes small ensures they create sufficient steam during baking for a flaky texture.
- Dough handling: Avoid overmixing, as it develops gluten and leads to tougher scones. Just mix until you don’t see dry flour.
- Storage options: The scone dough can be made ahead of time. You can freeze the shaped discs and bake from frozen, adding 4 to 6 minutes to the baking time. Baked scones can be stored in an airtight container for up to 2 days or individually wrapped and frozen for up to a month—simply reheat at 300°F for 10 to 12 minutes.
- Vegan alternative: For a vegan version, swap the sour cream and buttermilk with a plant-based yogurt, and replace the egg with a flax “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg