These blueberry sourdough scones are so tender and buttery on the inside and I just know you’ll fall in love with the crumbly, golden brown edges
As much as I love these Gluten Free Blueberry scones, let me just say, the sourdough starter gives the scones an earthy robust flavor that pairs beautifully with sweet and tangy berries. I used blueberries, but feel free to use any other fresh or frozen berry.
In fact, this recipe can be adapted in many ways with flavorings like raisin-cinnamon or cranberry-orange. Also note, butter and cream can be used if desired. I have also added caramelized onions to make them more savory. Or try them plain…which to be honest are my favorite! So many options!
I personally love the rustic look of these scones but if you prefer a more perfect shape, you can refrigerate or freeze your dough-shaped sones about 30 minutes before baking. They will retain their shape better.
Since I was a bit rushed and all ready multi-tasking, I skipped that step. In fact these scones happened by accident. I had every intention of starting a loaf of sourdough bread today but by the time I got to my starter, it had all ready fallen. In other words, if you’re not familiar with baking sourdough, it’s best to use your starter at its peak, which is about 12 hours after the last feed.
It’s been a while since I have baked anything other than sourdough bread, and even that has been put on the back burner. In fact I am still decorating for Christmas, shopping, wrapping, and doing my best to keep up with all the stuff. I’ve decided, what gets done gets done, and it will be OK. After all, isn’t 2020 all about being more flexible?
Rather than refrigerate more sourdough discard, I decided it was a perfect day to bake some scones. Scones are the slightly sweet cousin to the biscuit and definitley my favorite pastry.
After a race, I love a good cup of coffee and a yummy pastry, and most often a scone. Although I am not racing right now, I am running and this morning I had a 60 minute tempo run with 35 minutes at 10K pace. It was cold, windy, and trust me, not easy. Needless to say, I was really happy I took the time to bake today, and so was my husband? .
These definitley will be making an appearance on Christmas morning. Not only are they delicious, but easy to whip and an excellent way to use up some sourdough discard.
I encourage you to experiment with this recipe. Enjoy all the options noted below and be creative! Remember it’s still 2020 and there are no rules.
SOURDOUGH SCONES WITH BLUEBERRIES
INGREDIENTS:
- 300 grams pastry flour or all purpose
- 100 grams spelt or whole wheat flour
- 5 grams Himalayan Pink Sea Salt
- 10 grams baking powder
- 110 grams butter (cubed unsalted)
- 100 grams or less organic sugar (I used a mix of coconut and swerve)
- 1 large egg
- 100 grams buttermilk or nut milk (I used unsweetened Hemp)
- 150 grams sourdough starter
- 1 lemon zest and juice
- 5 grams vanilla
- 1 cup of frozen or fresh blueberries (optional ~ see options below)
DIRECTIONS:
- In a bowl, combine the dry ingredients, flours, baking powder, salt and sugar. Cut in butter to make breadcrumb the texture.
- Whisk your discard starter with the egg, milk of choice, lemon juice, zest, and vanilla. FOR PLAIN SCONES/BISCUITS – reduce sugar to 30 grams and omit the lemon juice, zest and vanilla.
- Pour the liquid mix into the dry mix, gently mixing with a fork. Add your blueberries or other add ins. Be sure to mix gently and do not over mix. Use just enough liquid to form a sticky dough. If the dough seems a bit dry, add a few drops of milk. Likewise, if the dough is too sticky, add a little more flour. Combine gently. Try not to overwork the dough.
- Turn the dough out onto slightly floured work surface. Bring together, just until it holds it’s shape – again do not over work. Cut into shapes and put on a baking tray.
- Preheat the oven to 425 degrees F. Brush the scones with an egg wash or milk/cream; sprinkle with sugar. *Omit sugar for plain socnes/biscuits.
- Bake for 15-18 minutes or until golden brown.
- Cool scones on a wire rack and enjoy.
NOTE: Get creative by adding your favorites: fruit – dried, fresh or frozen, nuts, chocolate, cheese, herbs, bacon, or whatever you like. You may need to bake the scones longer if you add a lot of WET ingredients, like fresih or frozen fruit, so keep that in mind when you experiment.
Are you done decorating for Christmas?
What is your favorite pastry?
Do you have your Christmas menu planned?
Have you tried sourdough baking?
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