If you’re looking for the perfect way to use up extra sourdough discard, these blueberry scones are sure to become a favorite. Made with juicy fresh blueberries, cold sourdough starter, and naturally sweet maple sugar, they’re simple to make and absolutely irresistible. The secret to the scones is keeping the ingredients cold, which creates tender flaky layers with a texture that’s more like a buttery pie crust than a traditional scone.
Whether you’re baking for a special weekend breakfast, brunch with friends, or simply enjoying blueberry season, this recipe is an easy way to turn everyday ingredients into something truly special.
Blueberry Scones with Sourdough Discard
These delicious blueberry scones are made with cold sourdough discard, fresh blueberries, and maple sugar.
Equipment
- 1 Kitchen Scale
- 1 Pie Server
Ingredients
- 250 g all purpose flour
- 75 g maple sugar or granulated sugar
- 4 g salt
- 1 tsp ground cinnamon
- 1 tbsp baking powder
- 113 g cold unsalted butter (1 stick) cut into cubes
- 100 g sourdough starter cold discard
- 160 g plain yogurt
- 2 tsp vanilla extract
- 150 g fresh blueberries
Instructions
- To a medium mixing bowl, add the flour, sugar, cinnamon, salt, and baking powder. Whisk to combine and then add the butter. Use your hands or a pastry cutter to work the butter into the flour. Set aside while you combine the wet ingredients.250 g all purpose flour, 75 g maple sugar, 4 g salt, 1 tsp ground cinnamon, 1 tbsp baking powder, 113 g cold unsalted butter (1 stick)
- To a small mixing bowl, add the sourdough discard, yogurt, and vanilla extract. Whisk to combine. Then pour the mixture into the bowl with the dry ingredients. Use a rubber spatula to combine. Add the blueberries when there is still a little dry flour left in the bowl, and then finish combining gently until all of the blueberries are incorporated throughout the dough.100 g sourdough starter, 160 g plain yogurt, 2 tsp vanilla extract, 150 g fresh blueberries
- Turn the dough out onto a parchment lined baking sheet and form into a large disc. Place it in the freezer for 30 minutes (this helps the dough to be less sticky and easier to cut).
- Take the dough out of the freezer and place it (still on the parchment paper) onto your counter. Place a clean sheet of parchment paper on your baking sheet. Cut the dough into 8 triangles and using a pie server, place each one on the baking sheet.
- Transfer them to the freezer to freeze completely for several hours. Once they are frozen, you can either transfer them to a freezer bag to bake later or go ahead and bake them.
- When you are ready to bake, preheat your oven to 400℉ and bake for 22-25 minutes. Serve warm and enjoy!
Notes
- These scones are best eaten the same day, but can be stored in a sealed container or bread bag at room temperature for up to 2 days.
- For added convenience, keep unbaked scones in the freezer and pull out to bake as needed.
- I do not recommend using frozen blueberries – if you do they will turn your dough purple.
Nutrition
Calories: 309kcalCarbohydrates: 43gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 253mgFiber: 1gSugar: 11gVitamin A: 102IUVitamin C: 1mgCalcium: 178mgIron: 2mg
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