Blueberry Sourdough Scones
These blueberry sourdough scones are flaky, slightly tangy, and bursting with sweet blueberries. Perfect for breakfast or a cozy snack!
Equipment
- Mixing Bowls
- Pastry Cutter
- Baking Sheet
- Bench Scraper
- Pastry brush
Ingredients
Dough
- 1 cup sourdough starter Discard or active starter
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup cold unsalted butter Cut into small cubes
- 1 cup blueberries Fresh or frozen
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 lemon zest Optional
Instructions
- Whisk together the flour, sugar, salt, and baking powder.
- Cut in the butter until the mixture resembles coarse crumbs.
- Mix the starter, cream, and vanilla, then add to the dry ingredients.
- Fold in the blueberries gently.
- Shape the dough into a circle and cut into 8 wedges.
- Brush with cream, sprinkle with sugar, and bake at 400°F for 18–22 minutes.
Notes
If using frozen blueberries, toss them in flour before adding to the dough to prevent bleeding.