Easy Sourdough Blueberry Scones
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Tender and sweet sourdough blueberry scones with tart summer blueberries and a drizzle of frosting. Can be made with sourdough discard or active starter.
Blueberry season is a favorite of mine. Our family will go blueberry picking, harvesting enough to use short term and plenty more to put back for later.
Want a simple method for preserving your blueberry harvest? Here’s a post I did on how to freeze blueberries, and it’s so easy!
When I have pounds of fresh blueberries to enjoy now, I fill up our menu with tastiness like sourdough blueberry muffins, blueberry sourdough sweet rolls, and blueberry cheesecake ice cream.
These sourdough blueberry scones are simple to make, perfectly scrumptious, and entirely too sophisticated to enjoy outside of special occasions.
Or are they?
Enjoy spoiling your family and guests with this decadent treat as they ask which bakery you found such marvelous sourdough goods. And then receive your due credit.
Why You’ll Love Sourdough Blueberry Scones
Everyday ingredients: Made with simple, everyday ingredients and seasonal blueberries, this recipe is straightforward and uncomplicated.
Sophisticated results: The scones look and taste far more sophisticated than the work involved. They are soft, buttery, and sweet, pocketed with tart blueberries, and they always receive so many compliments!
Long-fermentation option: With an option for long-fermentation, you can boost the nutrition of this recipe by making regular all-purpose flour more easily digested and bioavailable.
Ingredients
All-purpose flour gives consistent results, but you could substitute freshly milled, soft white wheat.
Sourdough starter, either active or discard, works well here.
Butter should be cold!
Blueberries may be fresh or frozen.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Food processor: This is optional, but this recipe is incredibly quick and easy with the help of a food processor.
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How to Make Sourdough Blueberry Scones
Step 1: Preheat the oven to 425 degrees Fahrenheit and prepare a parchment-lined baking sheet. Add all dry ingredients and very cold butter to the food processor bowl. Pulse until the mixture is crumbly and the butter pieces are pea-sized or smaller.
If you’re not using a food processor, then add the dry ingredients to a large bowl, add the cold butter in small cubes, then use a pastry blender to incorporate the butter.
Step 2: Add sourdough starter and vanilla, then pulse until a ball is formed. If too dry, add 1-2 tablespoons of milk (more, if needed).
Step 3: Turn the dough out onto a clean workspace. Gently fold in the blueberries. Working on parchment paper makes this part easy. Shape the ball of dough into a square, then cut into triangles.
Step 4: Transfer to a prepared baking sheet. Optional: Prepare egg wash by whisking one egg with one tablespoon of water. Brush over the tops of the scones.
Step 5: Bake for 15-20 minutes or until golden.
Long-fermentation method:
After step 3, cover the dough and place in the refrigerator for 2-3 days. After fermenting, carefully fold the blueberries into the dough before shaping and baking.
Tips
- Freeze the butter for 30 minutes before preparing the dough so that it doesn’t soften while being prepared.
- Handle the dough as little as possible.
- Use sourdough discard for a stronger tangy flavor, or active starter for a much milder tone.
- Frozen blueberries need to be folded in pretty quickly to avoid a blue or purple dough.
- As an option, you can drizzle a glaze over the scones after baking.
- Serve warm for best results!
Recipe FAQ
Keep them in an airtight container at room temperature for up to 5 days or so. They also freeze very well!
Yes, you can freeze them unbaked to bake later, adding a few more minutes to the bake time.
You can freeze them after baking to thaw and warm up later.
You can also prepare the dough several days in advance, leaving covered in the fridge until ready to use. This is a great fermentation opportunity, but the blueberries should be added just before shaping for the bake.
All-purpose flour is a great option for consistent results and a higher rise. Freshly milled wheat is delicious but does give a different texture.
More recipes from A Blossoming Life:
- Sourdough Discard Chocolate Chip Bread
- Easy Sourdough Blueberry Muffin
- The Best Sourdough Biscuits
- Baked Sourdough Pancake
- Peanut Butter Overnight Oats
- The Easiest Sourdough Bread for beginners
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
Sourdough Blueberry Scones
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Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar plus a tad more for sprinkling on top
- 1/2 cup butter cold and chopped up
- 1 cup sourdough discard active starter will also work
- 1 teaspoon vanilla extract
- 1-2 teaspoons lemon extract optional
- 1-2 teaspoons milk or water cold
- 1 cup blueberries preferably fresh
- 1 egg for egg wash.
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tbs lemon juice
Instructions
- Preheat the oven to 425 degrees Fahrenheit and prepare a parchment-lined baking sheet.
- Add all dry ingredients and very cold butter to the food processor bowl.
- Pulse until the mixture is crumbly and the butter pieces are pea-sized or smaller.
- If you’re not using a food processor, then add the dry ingredients to a large bowl, add the cold butter in small cubes, then use a pastry blender to incorporate the butter.
- Add sourdough starter and vanilla, then pulse until a ball is formed. If too dry, add 1-2 tablespoons of milk (more, if needed).
- Turn the dough out onto a clean workspace. Gently fold in the blueberries. Working on parchment paper makes this part easy. Shape the ball of dough into a square, then cut into triangles.
- Transfer to a prepared baking sheet. Optional: Prepare egg wash by whisking one egg with one tablespoon of water. Brush over the tops of the scones.
- Bake for 15-20 minutes or until golden. Allow to cool.
Notes
-
- Freeze the butter for 30 minutes before preparing the dough so that it doesn’t soften while being prepared.
- Handle the dough as little as possible.
- Use sourdough discard for a stronger tangy flavor, or active starter for a much milder tone.
- Frozen blueberries need to be folded in pretty quickly to avoid a blue or purple dough.
- As an option, you can drizzle a glaze over the scones after baking.
- Serve warm for best results!