Sourdough Blueberry Cream Scones (Made With Discard)
These sourdough blueberry cream scones are soft inside, lightly crisp on the outside, and filled with juicy blueberries. They’re an easy way to use sourdough discard and come together quickly with cold butter and cream for a tender texture. Perfect for breakfast, coffee, or an afternoon snack.
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Ingredients
- 250 g all-purpose flour
- 80 g sugar
- 10 g baking powder 2½ teaspoons
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- 113 g unsalted butter frozen
- 180 g blueberries
- 1 tablespoon flour for the blueberries
- 1 egg cold, large
- 45 g heavy cream cold (about 3 tablespoons), plus more for brushing
- 8 g vanilla extract 2 teaspoons
- 120 g sourdough discard cold
- Sugar optional, for sprinkling
Optional Vanilla Glaze
- 130 g powdered sugar
- 4 tablespoon cream or milk
- 1 teaspoon vanilla extract
- salt pinch
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon, if using.
- Grate the frozen butter directly into the bowl and toss gently with your fingers or a pastry cutter until the mixture looks coarse, with pea-sized bits of butter throughout.
- Toss the blueberries with 1 tablespoon of flour and set aside.
- In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and sourdough discard until smooth.
- Pour the wet ingredients over the flour and butter mixture.
- Mix gently with a spatula until a shaggy dough forms. The dough will look crumbly at first, with a few dry spots. If it will not come together at all, add 1–2 teaspoons of cream as needed.
- Turn the dough out onto a lightly floured surface. Sprinkle the blueberries over the top and gently press them into the dough.
- Fold the dough in half once or twice, just until the blueberries are incorporated and the dough holds together.
- Pat the dough into an 8-inch round disc.
- Cut into 8 wedges using a sharp knife or bench scraper. Press straight down when cutting and avoid sliding the blade.
- Transfer the scones to a parchment-lined baking sheet and chill in the refrigerator for at least 15 minutes while the oven preheats.
- Optional Vanilla Glaze: Whisk together the powdered sugar, cream or milk, vanilla extract, and salt until smooth, then drizzle over slightly warm or fully cooled scones.
- Preheat the oven to 200°C / 400°F. Brush the tops of the scones lightly with cream and sprinkle with coarse sugar, if using.
- Bake for 17–20 minutes, until the tops are lightly golden and the scones feel set. Transfer to a wire rack and let cool slightly.
Notes
- Blueberries: Fresh or frozen both work. If using frozen blueberries, add them straight from the freezer and do not thaw.
- Sourdough Discard: I like using discard that’s no more than 1–2 days old for sweet bakes. Active starter works too. Measure by weight.
- Make Ahead: Shape the scones and refrigerate them overnight. Bake straight from the fridge the next morning.
- No Glaze Needed: These are excellent plain or served with butter, honey, or jam.
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Nutrition
Serving: 1g | Calories: 404kcal | Carbohydrates: 58g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 292mg | Potassium: 79mg | Fiber: 2g | Sugar: 29g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
