Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour (280g)
- ½ cup granulated sugar (100g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup sourdough discard (120g) — straight from the fridge is fine!
- ½ cup heavy cream (120ml) — cold.
- 1 large egg — also cold.
- 1 teaspoon vanilla extract.
Add-ins:
- 6 tablespoons unsalted butter (85g) — chilled and cubed.
- 1 cup fresh blueberries (150g) — frozen works too, but don’t thaw them before baking.
- Optional: 2 tablespoons turbinado sugar for sprinkling on top.
Instructions
- Combine the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a large bowl. Whisk until everything’s evenly distributed.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter (or your fingertips) to cut the butter into pea-sized pieces. The mixture should resemble coarse sand with tiny butter flakes throughout.
- Toss the blueberries into the dry mixture. (Pro tip: Lightly coat the berries with flour—it helps keep them from sinking to the bottom while baking.)
- In a smaller bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract. Pour this wet stuff into the larger bowl with the dry mixture.
- Mix gently with a wooden spoon until just combined. Don’t overdo it! The dough should be shaggy and a bit sticky.
- Turn the dough onto a floured surface. Shape it into an 8-inch circle, roughly 1 inch thick. Then, use a bench scraper to cut the dough like a pizza—into 8 triangular wedges.
- Transfer the scones to the prepared baking sheet. Chill them in the fridge for at least 20 minutes. (This step helps the butter stay cold and prevents spreading while baking.)
- Preheat your oven to 400°F (200°C). Brush the top of each scone with heavy cream and sprinkle on turbinado sugar for that bakery-style sparkle.
- Bake for 20-22 minutes, or until the tops are golden brown. Let them cool for a few minutes before digging in (if you can wait—the struggle is real).
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: Per Scone
- Calories: 200-250
- Sugar: 6-8g
- Fat: 8-10g
- Saturated Fat: 5g
- Carbohydrates: 25-30g
- Fiber: 1g
- Cholesterol: 40-50mg
Keywords: Sourdough Blueberry Scones