Blueberry Scones with Sourdough Discard
These delicious blueberry scones are made with cold sourdough discard, fresh blueberries, and maple sugar.
Servings: 8 scones
Calories: 309kcal
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: 309kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 253mg | Fiber: 1g | Sugar: 11g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg