Irresistible Sourdough Blueberry Scones Recipe to Try!

There’s nothing quite like the aroma of freshly baked sourdough blueberry scones wafting through your kitchen. Imagine a warm, buttery scone bursting with juicy blueberries that practically dance on your taste buds. As you take that first bite, the crispy exterior gives way to a fluffy, tender center, making it impossible not to smile.

These delightful treats are perfect for lazy Sunday mornings or an afternoon tea party with friends. They warm the heart and soul while being surprisingly easy to whip up. You’ll find yourself dreaming about them long after the last crumb has vanished.

My friends still rave about the time I made these scones for brunch. They devoured them so quickly that I barely managed to snag one for myself!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sourdough Starter: A well-fed starter gives these scones their unique tangy flavor and light texture.

• All-Purpose Flour: Use high-quality flour for optimal fluffiness; sift it for an extra light scone.

• Fresh Blueberries: Choose plump, juicy blueberries; they add bursts of sweetness in every bite.

• Butter: Incorporate cold, unsalted butter into the dough for a flaky texture that melts in your mouth.

• Sugar: A bit of sugar balances the tartness of the blueberries; feel free to adjust based on your taste.

• Baking Powder: Essential for leavening, ensuring your scones rise beautifully in the oven.

• Heavy Cream: Rich cream adds moisture and richness; it can be swapped with milk if needed.

• Salt: Just a pinch enhances all the flavors without making it salty; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make sourdough blueberry scones

Prepare Your Oven and Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup later.

Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended. This helps ensure even distribution of ingredients.

Add Cold Butter: Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs; you’ll want bits of butter visible for flakiness.

Incorporate Sourdough Starter and Cream: Gently fold in sourdough starter and heavy cream until just combined; avoid over-mixing to keep those precious air pockets intact.

Add Blueberries Gently: Carefully fold in fresh blueberries so they don’t burst too much; you want pockets of juicy goodness throughout without turning everything purple.

Shape and Bake Scones: Turn dough onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into wedges or use a round cutter. Bake for 15-20 minutes until golden brown atop!

With each step, you’ll see how simple it is to create these delightful treats! Enjoy them warm with your favorite tea or coffee; they’re sure to impress everyone around you.

Perfecting the Cooking Process

Start by preheating your oven while you prepare the dough. Mix dry ingredients first, then gently fold in blueberries to maintain their shape, ensuring even baking.

Add Your Touch

Feel free to swap blueberries for raspberries or add lemon zest for an extra zing. A sprinkle of coarse sugar on top enhances both flavor and texture.

Storing & Reheating

Store any leftover scones in an airtight container at room temperature for up to two days. Reheat them in a toaster oven for the best texture.

Baking these scones always reminds me of lazy Sunday mornings when my friends gather for brunch, each bite sparking laughter and happy memories.

FAQ

Can I use frozen blueberries in my sourdough blueberry scones?

Yes, just fold them in gently while still frozen to avoid color bleeding.

How can I tell when the scones are fully baked?

They should be golden brown on top and firm to the touch when lightly pressed.

What can I serve with sourdough blueberry scones?

Pair them with clotted cream or a drizzle of honey for extra indulgence.

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Sourdough Blueberry Scones

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Savor the delightful taste of freshly baked sourdough blueberry scones, where tangy sourdough meets sweet, juicy blueberries in a warm, flaky treat. Perfect for brunch or afternoon tea, these scones are surprisingly easy to make and will have everyone raving long after the last crumb has vanished. Enjoy them fresh out of the oven or toasted with butter for a comforting start to your day.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Makes approximately 8 scones 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup sourdough starter
• 2 cups all-purpose flour
• 1 cup fresh blueberries
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 cup heavy cream
• 1/2 tsp salt

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Gently fold in sourdough starter and heavy cream until just combined.
5. Carefully add fresh blueberries without bursting them.
6. Turn dough onto a floured surface, pat into a circle about 1 inch thick, and cut into wedges or circles.
7. Bake for 15-20 minutes until golden brown on top.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 6g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

Keywords: For added flavor, substitute blueberries with raspberries or incorporate lemon zest. Sprinkle coarse sugar on top before baking for extra crunch. Store leftover scones in an airtight container at room temperature for up to two days; reheat in a toaster oven for best results.