Blueberry Almond Sourdough Scones (Printer-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
¼ teaspoon baking soda
04 -
½ teaspoon salt
→ Wet Ingredients
05 -
8 tablespoons unsalted butter, cold and grated or cubed
06 -
½ cup Greek yogurt
07 -
½ cup sourdough discard
08 -
¼ cup maple syrup
09 -
1 egg
10 -
1 ½ teaspoons almond extract (or vanilla extract)
→ Add-Ins
11 -
¾ cup frozen wild blueberries
→ Topping
12 -
Heavy cream
13 -
Turbinado sugar (or granulated sugar)
14 -
Sliced almonds
# Let's Cook!:
01 -
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a separate medium bowl, whisk together the Greek yogurt, sourdough discard, maple syrup, egg, and almond extract until smooth. Grate the cold butter into the flour mixture and mix until the butter is in pea-sized chunks. Add the wet ingredients to the dry ingredients and stir to form a soft, slightly sticky dough. Fold in the blueberries gently.
04 -
Scrape the dough onto a floured surface. Pat it into a rectangle and fold it over itself 3-4 times, rotating and pressing firmly each time. Shape the dough into a circle, about 1-1.5 inches thick, and cut into 8 triangles.
05 -
Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream and sprinkle with sliced almonds and turbinado sugar. Bake for 12-15 minutes or until golden brown. Cool on a wire rack for at least 5 minutes before serving. Serve warm with butter and flaky sea salt, if desired.
# Cook's Notes:
01 -
For best results, use cold butter and handle the dough as little as possible to keep the scones tender.
02 -
Frozen blueberries prevent the dough from becoming too wet and help maintain their shape during baking.
03 -
These scones are best served warm but can be stored in an airtight container for up to 2 days.