Sourdough Blueberry Scones
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.
- 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
- 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
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gently fold in sourdough starter and heavy cream until just combined.
- Carefully add fresh blueberries without bursting them.
- Turn dough onto a floured surface, pat into a circle about 1 inch thick, and cut into wedges or circles.
- 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.