My niece Amelia, the newlywed, recently made blueberry scones with some of her sourdough starter discard, and after I saw the photo of them on her Instagram, I got her to share the recipe with me. I loved having something new to make with my excess sourdough starter, and these scones were easy as well as incredibly tasty! The insides were soft and fluffy, and the outsides had a little crunch from brushing them with heavy cream and sprinkling with a wee bit of sugar.
The screen grab of the recipe didn't include the name of the original source, and I tried to find it online but with no success, as I couldn't find this recipe with the exact same ingredients and instructions. So instead of a link, I'm including the recipe here in case any of you fellow sourdough bread bakers would like to try these scones too!
Sourdough Discard Scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold butter, chopped into small cubes
1/2 cup unfed sourdough discard
1/2 cup heavy cream + 2 tablespoons for brushing tops of scones
1 large egg
1 teaspoon vanilla
1 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 400 degrees Fahrenheit. Using a large bowl, combine flour, sugar, baking powder, and salt and whisk. Add the butter and combine with a fork or pastry cutter until the mixture resembles coarse crumbs.
In a smaller bowl, combine sourdough discard, the 1/2 cup of cream, egg, and vanilla and blend. Add wet ingredients to dry ones and stir just till combined. Gently fold in the blueberries with a rubber spatula. Turn out dough onto a floured surface, pat into a circle that's 1-inch thick, and score into 8 wedges. Brush tops with extra cream and sprinkle with a small bit of sugar if desired. Place scones on a nonstick cookie sheet (or one prepared with parchment or cooking spray) and bake for 18-20 minutes or until tops are just turning golden. Yields 8 scones.
Those look delicious.
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