Sourdough Discard Blueberry Scones (Printable)

Buttery scones infused with tangy sourdough and fresh blueberries, perfect for breakfast or afternoon treats.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 cup sourdough discard, unfed and cold
08 - 1/3 cup heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1.5 teaspoons vanilla extract

→ Add-Ins

11 - 1 cup fresh blueberries
12 - 2 tablespoons coarse sugar for topping, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - Add cold cubed butter and use a pastry cutter or fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together sourdough discard, heavy cream, egg, and vanilla extract until well combined.
05 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
06 - Carefully fold blueberries into the dough, avoiding crushing them.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle approximately 1 inch thick.
08 - Cut the dough circle into 8 equal wedges and arrange them on the prepared baking sheet with space between each piece.
09 - Brush the tops of each scone with heavy cream and sprinkle with coarse sugar if desired.
10 - Bake for 20 to 22 minutes until golden brown and cooked through.
11 - Cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • These scones have a subtle tang from the sourdough that makes the blueberries sing without tasting sour at all.
  • You can make them in under 40 minutes from start to eating, which means you can justify baking them on a random weekday.
  • They're the kind of recipe that uses ingredients you already have if you keep sourdough starter alive.
02 -
  • Don't thaw frozen blueberries before folding them in—they'll stay whole and won't bleed into your dough if they're still cold.
  • The moment you see no more dry flour is the moment to stop stirring; one extra stir makes the difference between tender and tough.
03 -
  • Keep all your ingredients cold except the oven—sourdough discard straight from the fridge and butter that you can barely break with your thumb make the difference between good and great.
  • A bench scraper is your secret weapon for cutting clean wedges without dragging the dough.
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