Sourdough Blueberry Scones
These sourdough blueberry scones are perfect for breakfast, brunch, or even dessert! The exterior is crispy (in the best way) and the interior is flaky and moist.
Servings: 8 people
Calories: 364kcal
Ingredients
- 1 stick (4 ounces) plus 1 tablespoon butter frozen
- 1/2 cup (100 grams) sourdough discard
- 3 tablespoons water
- ½ cup sour cream
- 1 tablespoon preserved lemon chopped or 1 teaspoon lemon zest
- 2½ cups (300 grams) all purpose flour spooned and leveled
- 1/2 cup (100 grams) sugar
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups blueberries frozen
Instructions
- Preheat oven to 425ºF and prepare a baking sheet by lining it with parchment paper.
- Grate 1 stick (4 ounces) butter using a box grater and place in a bowl. Place in a freezer until ready to use.
- Whisk sourdough starter, sour cream, preserved lemon, and cold water together in a small bowl.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar together.
- Add frozen butter to the large bowl with the flour mixture and toss together until each butter piece is coated.
- Then add the sourdough mixture to the flour mixture and fold until just combined. It may appear very dry. Pour onto a countertop and knead it a few times until it comes together. If it is still too dry add another tablespoon of water or two. NOTE: It’s very important to not add too much water. Low hydration helps create a tender scone.
- Using a rolling pin, flatten the dough into a 12 inch square. Fold into thirds, then take the short ends and fold into thirds again so you are left with about a 4 inch square. If the dough sticks to the counter at any point use a bench knife or metal spatula to remove the dough from the counter.
- Roll out again into a 12 inch square. Place blueberries on the dough in an even layer and using the rolling pin, press them into the dough slightly.
- Roll dough into a log shape. Then with the seam down on the counter flatten into a 12 inch by 4 inch rectangle.
- Cut the rectangle crosswise into four equal pieces, then cut each rectangle diagonally into two triangles, forming 8 scones.
- Place scones onto the baking sheet. Then brush the tops with 1 tablespoon of melted butter. Then sprinkle tops with coarse sugar.
- Bake on the center rack of the oven for 18 - 22 minutes until both tops and bottoms are golden brown and the interior looks cooked. Let cool for 10 minutes before serving. Enjoy!
Notes
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- Keep everything cold. Use frozen butter, cold water, and cold sour cream. Freeze the dough if the butter starts to melt. Cold ingredients help create a flaky pastry.
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- Don't over work or knead the dough too much. You want it to stick together but thats it. No kneading after you get to that point.
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- Don't add too much water! This is a common mistake. My dough looks so dry and crumbly when I put it on the counter but after kneading it together for a minute it forms a ball. If you can't get yours to come together add more water a tablespoon at a time.
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- How flour is measured varies widely. This recipe calls for spooned and leveled flour. Add flour to the measuring cup a spoonful at a time and then level it off. If you scoop without using this method you'll likely have too much flour and the dough won't stick together. If you have a scale it's much more accurate, use it!
- These can be frozen and used later. Make the scones but do not bake. You can freeze them for a month or two. When ready to bake, do not thaw before cooking. Place two baking sheets together and put the frozen sourdough blueberry scones on the trays. The double baking sheets prevent the bottoms from burning. Bake at 425ºF for 20-25 minutes or until tops are golden brown.
Nutrition
Calories: 364kcal | Carbohydrates: 74g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 9mg | Sodium: 177mg | Potassium: 123mg | Fiber: 3g | Sugar: 16g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 4mg
