Sourdough Blueberry Scones
These Sourdough Blueberry Scones are light and flaky with crispy crumbly edges, juicy blueberries, and fresh thyme.
Servings: 12 Scones
Calories: 294kcal
Equipment
- pastry blender or food processor
- mixing bowl
- baking sheets
Ingredients
- 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: 1 | Calories: 294kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 342mg | Potassium: 70mg | Fiber: 2g | Sugar: 11g | Vitamin A: 504IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg