Use all those tangy and juicy blueberries to make these buttery Blueberry Sourdough Scones this Summer. They are a yummy way to use up your extra sourdough starter while taking advantage of the taste of fresh blueberries!
During the Fall, make sourdough pumpkin scones too!
If you know me, you know I love baking with my sourdough discard. Since you are here, I'm sure you do it! Sourdough scones are a great way to use up your sourdough discard. They are a yummy change from the classic blueberry muffin or sourdough biscuit! They are flakey, buttery, and surprisingly easy to make, just like orange strawberry scones.
Serve these scones with some softened butter, a drizzle of your favorite glaze, or eat them on your own! They are a great recipe to make ahead if you are hosting a bridal shower, a baby shower, or for the holidays.
If you love blueberries, make sure to check out my sourdough blueberry bread and banana blueberry muffins. Join our sourdough Facebook group where we share lots of tips and tricks to perfecting sourdough!
What is Sourdough Discard?
Sourdough discard is the leftover portion of your sourdough starter that you don’t feed. When you refresh your starter to keep it lively for baking sourdough bread, you add flour and water to a portion of your existing starter. The unfed part is the discard. Don’t throw it away! Use it in recipes like these blueberry scones to add a tangy twist and reduce waste.
Check out my how to feed and maintain a sourdough starter guide for more on managing your starter.
Ingredients to Gather
- Sourdough starter discard. Unfed and straight from the fridge is perfect. You can buy a sourdough starter, make a sourdough starter, or get one from a friend.
- All-purpose flour. Provides structure. You can also use bread flour if you have it on hand.
- Butter. Cold and cut into small pieces for the best texture.
- Sugar. Adds just the right amount of sweetness.
- Baking powder. This ensure a good rise.
- Sour cream. Keeps the scones moist and adds richness.
- Fresh blueberries. Everyone loves a fresh blueberry! Frozen blueberries can also work.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Sourdough Blueberry Scones
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set that aside.
In a large mixing bowl, add the flour, baking powder, and salt. Give that a good mix. Cut the very cold butter into small pieces, but you could also grate the butter on a cheese grater for even smaller pieces. Mix until all the butter is coated with flour.
Add the sour cream and sourdough starter. Mix until just combined. Be careful not to overmix at this point.
Sprinkle the blueberries over the dough and mix until combined. Do not crush the blueberries if you can avoid it.
Lynn's Tip!
If you have frozen blueberries, you can use those too. The frozen blueberries will turn the scones a little more blue, but they will be just as delicious!
Turn the dough out onto a lightly floured surface and shape it into a large disk about 1 inch thick.
Using a sharp knife, cut the scones into pieces. You can usually get 8 triangles out of the dough or you can shape them with cookie cutters instead.
Brush the tops with one tablespoon of milk and sprinkle with sugar. Bake for 20-22 minutes or until the scones are golden brown and baked through.
How To Long Ferment Scones
For a more pronounced sourdough flavor, prepare the dough ahead of time. Mix the dough, cover it with plastic wrap, and refrigerate it overnight or up to 24 hours. This slow fermentation deepens the flavor and enhances the tanginess of the scones.
When ready to bake, proceed with shaping and baking as usual.
Troubleshooting Scones
- If the dough is too crumbly, add a tablespoon of milk or sour cream until it comes together.
- Make sure that your baking powder is fresh, otherwise you will have flat scones.
- The blueberries might bleed if they are soft and get mixed into the dough too rough. Toss the blueberries in a little bit of flour before mixing it into the dough.
- If it's too warm in your kitchen, the butter might starter getting soft quickly. Place the dough in the refrigerator for at least 15 minutes to harden the butter again.
Tips and Tricks
- Once the scones cool to room temperature, mix 1 cup of powdered sugar and 2 tablespoons of milk with vanilla extract for a sweeter treat.
- Fresh blueberries provide the best flavor and texture. Make sure they are washed and dried well before adding them to the dough so they do not add any extra moisture to the scones.
- The butter should be very cold so it keeps the scones flakey. Cut it into small pieces or use a cheese grater to grate the butter.
- For a little extra flavor, you can grate lemon zest, orange zest, or a little vanilla extract to bump up the flavor.
- If you love these scones for breakfast, make sure to check out all the other sourdough breakfast recipes that are so yummy!
Storage Info
Store the scones in an airtight container for up to 3 days. You don't want to refrigerate these scones as they will go stale quickly or mold fast. They will turn really hard too.
Freeze baked blueberry scones in a freezer bag for up to 3 months. When you are ready to thaw them, thaw the scones at room temperature and reheat in the oven to freshen them up.
Frequently Asked Questions
You definitely can! Sourdough discard adds a tangy flavor, but you can substitute it with ½ cup of buttermilk or yogurt if you wanted.
Yes! Because we are not letting the scones rest for too long, you can use sourdough discard or active sourdough starter.
You can shape them however you like. Feel free to cut them into triangles, squares, or round scones.
More Sourdough Recipes
📖 Recipe
Sourdough Blueberry Scones
Ingredients
- ½ cup Butter Very cold
- 2 ½ cups Flour
- ½ cup Sugar
- ½ teaspoon Salt
- 2 teaspoon Baking Powder
- 1 cup Sourdough Discard
- ¼ cup Sour Cream
- 1 cup Blueberries
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set that aside.
- Into a large mixing bowl, add the flour, sugar, baking powder and salt. Mix well.
- Grate the butter with a cheese grate or cut the butter into very small pieces. Add it to the mixing bowl and coat the butter with the flour. Mix until it looks like large pebbles.
- Add the sourdough starter and sour cream. Mix until just combined.
- Fold in the blueberries. Do not overmix at this point. Be careful not to squeeze the blueberries or smash them into the dough.
- Place the dough onto a lightly floured surface and form the dough into a disk. Cut the dough into 8 pieces. Place the scones onto the baking sheet.
- OPTIONAL: Brush the tops of the scones with milk and then sprinkle with sugar.
- Bake for 20-22 minutes or until the tops of the scones are golden brown. Allow them to cool before serving.
Notes
- Once the scones cool to room temperature, mix 1 cup of powdered sugar and 2 tablespoons of milk with vanilla extract for a sweeter treat.
- The butter should be very cold so it keeps the scones flakey. Cut it into small pieces or use a cheese grater to grate the butter.
- Make sure the baking powder is fresh so it makes the scones rise well.
- If you only have active sourdough starter, you can use that instead of sourdough discard. It will add a little bit of rise to the scones, which is never a bad thing!
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