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These Wild Blueberry Almond Sourdough Scones transform your sourdough discard into something truly special - tender, buttery pastries bursting with juicy wild blueberries and crunchy almonds. The subtle tang from the sourdough starter complements the sweet berries and fragrant almond extract, creating a perfect balance of flavors that elevate these beyond ordinary scones.
I started making these on lazy weekend mornings when my sourdough jar was overflowing with discard. Now my family requests them specifically, often asking if there's discard available just so we can make these scones!
Essential Ingredients and Selection Tips
- Sourdough Discard: Cold from the refrigerator creates the best texture
- Wild Blueberries: Smaller than regular blueberries with more intense flavor
- Greek Yogurt: Adds moisture and tenderness without thinning the dough
- Maple Syrup: Real maple syrup provides complex sweetness
- Almond Extract: Just a touch enhances the natural almond flavor
- Cold Butter: The colder the better for creating flaky layers
Detailed Cooking Instructions
- Temperature Control:
- Keep all ingredients cold until the moment you use them
- Butter Integration:
- Work quickly to maintain small butter pieces throughout the dough
- Gentle Mixing:
- Stir just until ingredients come together - overworking creates tough scones
- Berry Folding:
- Use a light hand to prevent crushing and bleeding
- Dough Thickness:
- Pat to exactly 1-inch thick for the perfect height
- Clean Cutting:
- Use a sharp knife and straight down motion for clean edges
- Topping Application:
- Brush with cream for golden tops, then add sugar and almonds
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My grandmother always said scones should be handled like they might break your heart - gently and with great care. This tender approach creates the flakiest, most delicate texture.
Make-Ahead Magic
Shape and freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding just a few extra minutes to the baking time.
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After countless batches, I've learned these scones are more than just a practical way to use discard - they're a celebration of how fermentation enhances flavors, creating breakfast pastries that are uniquely delicious in a way that only sourdough can deliver.
Recipe Tips & FAQs
- → Can I use fresh blueberries instead of frozen?
- Yes, but frozen blueberries work better as they prevent the dough from becoming too wet.
- → Can I make these scones vegan?
- You can try substituting the butter, yogurt, and egg with plant-based alternatives, but the texture may vary.
- → How do I store leftover scones?
- Store in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results.
- → Can I use vanilla extract instead of almond extract?
- Yes, vanilla extract works as a substitute, but almond extract adds a unique flavor.
- → Can I freeze the scones?
- Yes, freeze the unbaked scones on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.