Description
These Best Sourdough Discard Scones are fluffy, flaky, and bursting with blueberry flavor. Made using sourdough discard to reduce waste, they’re enhanced with freeze-dried blueberry powder and fresh blueberries. Perfectly tender with a lemon zest brightness and a crisp sugary crust, these scones are an irresistible treat for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 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)
Wet Ingredients
- 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 and prepare baking sheet: Preheat your oven to 425°F. Just before it reaches temperature, place a baking sheet lined with parchment paper inside the oven to create a hot surface that helps the scones rise better when baked.
- Mix dry ingredients: In a large bowl, sift the freeze-dried blueberry powder to remove clumps, then combine it with the all-purpose flour, granulated sugar, baking powder, kosher salt, and lemon zest. Whisk together to evenly distribute all ingredients.
- Cut in the butter: Add cold cubed unsalted butter to the dry mixture. Use a pastry cutter or two forks to blend the butter until the mixture forms pea-sized pieces, preserving the butter’s coldness for flaky texture.
- Combine wet ingredients: In a separate bowl, whisk the sourdough discard, buttermilk, sour cream, egg, and vanilla extract until smooth. Carefully fold this wet mixture into the dry ingredients until just combined; be careful not to overmix to maintain a tender scone texture.
- Fold in blueberries: Gently fold fresh blueberries into the dough, distributing them evenly without crushing. If using frozen blueberries, make sure they are fully thawed and drained to avoid excess moisture.
- Shape and cut dough: Turn the dough out onto a lightly floured surface. Pat it into a 7-inch circle about 1 inch thick. Cut the circle into 8 equal wedges with a sharp knife or bench scraper. Place wedges onto the heated baking sheet, spaced about 2 inches apart.
- Chill dough: Chill the shaped scones on the baking sheet for 15-20 minutes to firm up the butter, which supports better oven spring and flakiness.
- Apply egg wash and sugar: Mix 1 beaten egg with 1 tablespoon water. Brush the tops of each wedge with this egg wash for a glossy finish, then sprinkle coarse sugar generously on top for texture and sweetness.
- Bake scones: Bake the scones on the hot baking sheet at 425°F for 18-22 minutes, rotating halfway through, until the tops are deep golden brown. Remove from oven and cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using cold butter is crucial to achieve flaky scones as it creates steam during baking.
- Freeze-dried blueberry powder adds color and intense blueberry flavor without extra moisture.
- Do not overmix the dough to prevent tough scones.
- Chilling the shaped dough before baking improves texture and rise.
- If using frozen blueberries, thaw and drain thoroughly to avoid soggy dough.
- The hot baking sheet encourages oven spring, yielding fluffier scones.
