Sourdough Blueberry Scones with Fresh Thyme

These Sourdough Blueberry Scones are light and flaky with crispy crumbly edges, juicy blueberries, and fresh thyme.

They make a delicious breakfast treat or pair beautifully with your favorite tea.

Try one of these other sourdough breakfast treats: Sourdough Dutch Baby, Sourdough Oatmeal Pancakes, Sourdough Discard Banana Bread, Sourdough Pumpkin Bread, Sourdough Waffles, Sourdough Apple Cinnamon Muffins, and Sourdough Chocolate Banana Bread.

One of my favorite pairings is thyme and blueberries. Thyme helps to make these scones unique. Thyme also pairs well with cherries, citrus, peaches, figs, honeydew, and cranberries.

I spent most of my life never having tried a scone. Now that I have I just can't get enough. Try one of my other scone recipes: Sourdough Cheese Scones, Apple Pecan Scones, Sourdough Scones, or Brown Butter Pecan Scones.

Recipe Ingredients

You will need the following ingredients to make these light and flakey Sourdough Blueberry Scones.

Butter and Heavy Cream: Make sure the butter and heavy cream are chilled. Keeping the scone dough as cold as possible prevents over-spreading and preserves the scone's flakiness.

Sourdough Discard: By reducing the amount of heavy cream and flour and adding sourdough discard we are able to turn a basic scone recipe into an excellent way to use up extra sourdough discard.

Egg Yolk: The addition of an egg yolk is nontraditional. But I think it adds richness and creates a lighter less dense scone. The additional fat will also help stop the scones from drying out.

Save the egg white to make this Lemon Swiss Meringue.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Blueberries: Fresh or frozen blueberries can be used interchangeably in this recipe. If using frozen blueberries, do not thaw them before adding them to the scone dough.

Have some extra blueberries? Try this Small-Batch Blueberry Jam.

Thyme: You can use fresh or dried thyme.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

• If you don’t have any sourdough discard, you can substitute ½ cup of heavy cream and a ½ cup of all-purpose flour for the 1 cup of sourdough discard.
• If you don't have heavy cream, you can substitute milk or half and half.
• Fruit Variations: Swap the blueberries for your favorite fruit.

Step by Step Directions

Step 1: Add the flour, granulated sugar, baking powder, thyme, and kosher salt to the bowl of your food processor. (Image 1)

Step 2: Cut the butter into 4 pieces and added it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas. (Image 2)

Tip: You can also use a pastry blender to cut the butter into the flour mixture.

Step 3: In a large bowl whisk together the sourdough discard, heavy cream, and egg yolk. (Image 3)

Step 4: Pour the dry ingredients into the wet ingredients and add the blueberries. Fold together being careful to not over mix the dough or crush the blueberries. (Image 4)

Step 5: Pour the dough onto a lightly floured surface. Knead the dough a few times until it begins to come together. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times. (Photos 5 & 6)

Step 6: Pat the dough into a disc approximately 1 inch thick. (Photos 7 & 8)

Step 7: There are two ways you can your dough to make individual scones:

1. Use a knife to cut it into eight wedges.
2. Use a circle biscuit cutter to cut out about 10 scones.

Tip: Cutting scones into circles looks nicer but you will always have at least one wonky-looking scone that is made by mashing all of the scraps together. Cutting scones into wedges is easier and has the added bonus of not creating any scraps. How you choose to cut your scones is up to you.

Tip: When cutting the scones, push straight down without twisting the cutter. Twisting the cutter seals the edges together and will prevent them from rising.

Step 8: Transfer the scones to a parchment paper-lined baking sheet. To prevent the scones from spreading chill in the refrigerator for 30 minutes.

Step 9: Preheat the oven to 425°F (220°C) and brush tops with heavy cream. Brushing with heavy creams will encourage browning. (Photo 9)

Step 10: Bake for 15-20 minutes. The scones should be golden brown. (Photo 10)

Recipe FAQs

More Sourdough Discard Recipes

📖 Recipe

Sourdough Blueberry Scones

Author: Erica Schramek

These Sourdough Blueberry Scones are light and flaky with crispy crumbly edges, juicy blueberries, and fresh thyme.

4.67 from 3 votes

Cook Mode

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast Recipes

Cuisine American

Servings 12 Scones

Calories 294 kcal

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Equipment

• ▢
  kitchen scale
• ▢
  pastry blender or food processor
• ▢
  mixing bowl
• ▢
  biscuit cutter
• ▢
  pastry brush
• ▢
  baking sheets

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 3 cups all-purpose flour
• ▢ ½ cup granulated white sugar
• ▢ ¼ cup fresh thyme
• ▢ 4 teaspoons baking powder
• ▢ 1 teaspoon kosher salt
• ▢ 8 tablespoons unsalted butter 113g - chilled
• ▢ 1 cup sourdough discard
• ▢ ⅔ cup heavy cream plus extra for brushing
• ▢ 1 egg yolk
• ▢ 1 ½ cup fresh or frozen blueberries

Instructions

 

• Add the 3 cups all-purpose flour, ½ cup granulated white sugar, ¼ cup fresh thyme, 4 teaspoons baking powder, and 1 teaspoon kosher salt to the bowl of your food processor.
• Cut the 8 tablespoons unsalted butter into 4 pieces and add it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas.
• In a large bowl whisk together the 1 cup sourdough discard, ⅔ cup heavy cream, and 1 egg yolk.
• Pour the dry ingredients into the wet ingredients and add the 1 ½ cup fresh or frozen blueberries. Fold together being careful to not over mix the dough or crush the blueberries.
• Pour the dough onto a lightly floured surface. Knead the dough a few times until it begins to come together. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times.
• Pat into a disc approximately 1 inch thick and cut into circles using a 2.5″ cutter. You can reshape the scraps and cut out additional scones but they won't be as flaky.
• Transfer the scones to a parchment paper-lined baking sheet. To prevent the scones from spreading chill in the refrigerator for 30 minutes.
• Preheat the oven to 425°F (220°C) and brush tops with heavy cream. Brushing with heavy creams will encourage browning. Bake for 15-20 minutes. The scones should be golden brown.

Notes

If you don't have a food processor, use a box grater to create small strips of butter that will be easier to cut into the flour with a pastry blender.

Don’t overwork the dough. Overworking the dough creates gluten which will result in chewy rather than flaky scones.

Don't use a rolling pin. Pat the dough out with your hands to avoid overworking the dough.

When cutting the scones, push straight down without twisting the cutter. Twisting the cutter seals the edges together and will prevent them from rising,

To help scones keep their shape, chill them in the freezer for at least 30 minutes before baking.

Bake scones on parchment paper or a silicone mat to avoid overcooked bottoms.

If the bottoms of the scones are browning too quickly slide a second baking sheet directly under.

Storage

• Leftover scones can be stored in an air-tight container at room temperature for up to four days.
• To freeze baked scones, let them cool completely and then wrap them tightly in plastic wrap and place them in a zip-top bag labeled with the date and contents. Freeze scones for up to 3 months.
• Thaw on the counter for a few hours, and then warm in the oven to get the best texture.

Nutrition

Serving: 1Calories: 294kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 342mgPotassium: 70mgFiber: 2gSugar: 11gVitamin A: 504IUVitamin C: 3mgCalcium: 101mgIron: 2mg

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