These delicious blueberry scones are made using grain-free sourdough discard and grain-free flour. They are full of fresh blueberries and sweetened with maple sugar, making them a healthy sweet treat to have with your morning coffee or anytime for a tasty snack or dessert. Spend time upfront making the dough, freeze them and have fresh baked scones baked from frozen any day of the week!
Ingredients & Substitutes
- Grain-Free Sourdough Starter – this recipe is perfect for using up any extra discard you have in your refrigerator. You can also use active starter if you don’t have enough discard. Feel free to use a gluten-free sourdough starter if you don’t have a grain free starter.
- Plain Yogurt or Cashew Milk – I love using my homemade yogurt that I make in the Instant Pot, but if I don’t have enough then I use my homemade cashew milk. You can use store bought of either one or use your favorite milk, such as almond milk or whole milk. Just make sure your yogurt is on the thinner side for this recipe. I wouldn’t recommend using Greek yogurt for these scones.
- Vanilla Extract – pure vanilla extract is best.
- Large Egg – The egg is your binder. Since this is a gluten-free recipe, you need something to bind your ingredients. If you can’t have eggs, you could try using a flax egg, but I haven’t tested this myself.
- Almond Flour
- Tapioca Flour – use arrowroot powder as a substitute if needed.
- Coconut Flour
- Baking Powder
- Baking Soda
- Salt – I really love Diamond Crystal Kosher Salt!
- Maple Sugar – you can use any type of sugar you like here, but I love using maple sugar. It is definitely more expensive, but you do get some nutrition from it.
- Cinnamon – this is optional. I like the subtle warmth that cinnamon brings to these blueberry scones.
- Butter – make sure it is cold!
- Blueberries – fresh blueberries work best, but you could use frozen if you need to. Just make sure you thaw them first and know that they will add more moisture to your dough so you might need to cut back on the yogurt/milk. You can also use strawberries or any type of fruit you like to substitute with.
Tips for Success
- This dough can be hard to work with as it is very wet. It is helpful to place the bowl of dough in the freezer for about 30 minutes before cutting. The firmer you can get the dough without actually freezing it, the better!
- Use a pie server to help you move the scone slices to the parchment lined baking sheet.
- Help yourself out by prepping ahead of time:
- Cube the butter and place in a small container with a lid and keep in the fridge until you are ready to make the scones. This can be done well in advance.
- Weigh your dry ingredients and and keep in a bowl with a lid. You can do this for multiple batches so you always have the dry ingredients ready to go before making the scones.
- You can cut the butter into the dry ingredients a day or so in advance and keep in the refrigerator until you need it.
Bake from Frozen!
One of the most wonderful things about these grain-free blueberry scones is that you bake them directly from frozen! Place the scone slices on parchment lined baking sheet and freeze for at least 3 hours. Then transfer the scones to a freezer bag. When you are ready, take the amount of scones you need and bake to have fresh scones anytime! This is so convenient during the week when you need a quick breakfast or snack and you don’t have time to start something from scratch.
Enjoy!
I hope you enjoy these grain-free blueberry scones and much as I do! Please reach out with any questions and if you try this recipe, please consider leaving a review.
Grain-Free Sourdough Blueberry Scones
These grain-free sourdough blueberry scones are absolutely delicious and perfect for those seeking healthier options without feeling deprived. Full of fresh blueberries, a touch of cinnamon, and sweetened with maple sugar, these scones will leave you feeling satisfied without the sugar rush. The addition of grain-free sourdough starter takes these scones to the next level for flavor and gut-health!
Ingredients
- 100g grain-free sourdough starter cold
- 69g plain yogurt or cashew milk
- 1 tsp vanilla extract
- 1 large egg
- 118g blanched almond flour
- 84g tapioca flour
- 32g coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 78g maple sugar
- 118g cold unsalted butter
- 128g fresh blueberries
Instructions
- Combine starter, milk, vanilla extract, and egg in a small bowl. Whisk well and set in the refrigerator.
- To a large mixing bowl, add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, ,salt, cinnamon, and maple sugar. Whisk to combine and break up any lumps in the maple sugar.
- Add the cold butter and cut it into the flour mixture until you get pea sized pieces throughout.
- Take the bowl with the wet ingredients out of the refrigerator and slowly pour on top of the flour/butter mixture. Gently combine with a rubber spatula until most of the liquid is absorbed.
- Add the fresh blueberries and carefully combine, making sure not to puncture them. Once a dough has formed, place the bowl in the freezer for 15 minutes.
- Press the dough into round on a piece of parchment paper. Then cut it into 8 pieces. Transfer the pieces to a parchment lined baking sheet using a small spatula or cake cutter.
- Place the baking sheet in the freezer for at least 3 hours and then transfer them to freezer bags or bake.
- To bake, preheat your oven to 375 degrees F and bake frozen scones for 20-25 minutes until light golden brown. Serve warm or at room temperature.
Tried this recipe?Let us know how it was!
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