Scones are a great option for breakfast or a snack as they aren't overly sweet. These are perfect for enjoying with a cup of coffee!
Scones are sometimes divisive. People think they are dry or bland. Not these, friends! The blueberries give a pop of juice and you can add on some light lemon icing if you'd like.
Why You Need This Recipe
- With discard, we aren't taking the time to truly sour the dough so these come together quickly.
- Annnnd if you are big on sourdough, you are always looking for something to use it up!
- Swap out the blueberries for cranberries, raspberries, diced apples! Whatever you have a taste for.
Sourdough discard - this is when you pour some out of your jar before feeding. It isn't active enough for a perfect loaf, but it's great in recipes that just want a little sour taste.
Flour - I use already ground all-purpose flour for the best taste here and so they aren't too dry.
Buttermilk - this recipe needs nice and thick cultured buttermilk, either from the store or from clabber culture.
Butter - I like to grate this frozen into the dough, or just mash it into the wet ingredients with a wooden spoon if it's room temp.
Blueberries - frozen, and keep them in the freezer until ready to use.
How to Make Blueberry Scones
***See recipe card below for precise measurements and instructions.***
Step 1: Mix the wet and dry ingredients separately.
Step 2: Grate/cut the butter into the flour. Stir together wet and dry until juuuuust combined and then stir in the blueberries gently.
Step 3: Shape into a round or make individual scones.
Step 4: Bake in the preheated oven until they look just dry on top.
Tips and Tricks
- If using icing, make sure the scones are completely cool so it doesn't melt right off.
- Use frozen blueberries and work quickly. This way your entire dough won't turn blue.
- Bake these up right before serving for the best texture.
Use any small frozen berry here. You can also use a bit of dried fruit instead, like cranberries or raisins.
For a classic triangle shape, it's easiest to make a flat round with your hands and then slice into triangles. You can either bake it "solid" like that or split them up on your baking sheet. I've also had success shaping them in rounds. Just make sure to pat them fairly flat so they cook evenly since the dough doesn't spread.
Honestly, these are best when eaten same day or you can lightly toast them the next. You'll likely want some butter on them the second day or else they can be a bit dry. Some people freeze and toast but it just isn't my favourite that way. They are so fast to make that I'd rather make and eat right away!
You can use it straight from the freezer - I like that the best so I don't have to remember to thaw it! It is so easy to use a box grater on frozen butter, and it then incorporates super nicely.
Photos by Dante from Shire by the Sea
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Blueberry Sourdough Scones
- 2 ¼ cups flour
- ¼ cup sugar white, coconut, etc.
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup butter
- ⅓ cup sourdough discard
- ⅔ cup cultured buttermilk plus more if needed
- ⅔ cup frozen blueberries
- 1 cup icing/powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix dry ingredients in a large bowl. Cut/grate the butter into the flour. Add wet ingredients and stir just until combined. Add in blueberries.
- Form into a ball. If some of the blueberries don't want to stick just push them into the shaped scones.
- Form into a flattish round and score into 8 triangles. OR make 8 balls and bake them individually spread out.
- Bake for about 17 minutes for individual scones or 25-30 minutes if in a single round.
- Let cool completely before adding optional icing/drizzle.