Blueberry Sourdough Scones Recipe

The blueberry sourdough scones are topping with a white glaze with blueberries in the background.

5 from 2 votes

Blueberry Sourdough Scones Recipe

Use all those tangy and juicy blueberries to make these flakey 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!

Prep Time5

Cook Time22

Total Time27

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 374kcal

Author: Lynn Polito

Equipment

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!

Nutrition