Nothing beats a warm freshly baked blueberry scone on a cold day. But honestly, I can easily have one of these on a warm day as well! Perfect pairing for a cup of tea while relaxing at home on a Sunday afternoon.
The texture of these scones is light and crumbly, not heavy or super buttery at all. It is also another perfect option to use sourdough starter leftover! If you don’t have sourdough starter, you can replace it for other ingredients (see below in recipe)
Recipe
How much time do you need?
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Material:
Baking tray
Baking paper
Spatulas
Mixing bowls
Food processor
Silicon baking mat
Knife and cutlery
Kitchen scale
Zester
Ingredients (make 6):
200 grs plain flour
40 grs granulated sugar
1 tbsp baking powder
½ tsp salt
70 grs cold unsalted butter, cubed
1 tsp of lemons zest
90 grs blueberries
1 tbsp icing sugar (for dusting)
270 grs sourdough starter discard (100% hydration, see recipe here)
60 ml milk (or 100 grs milk cream)
Tip: Don’t have sourdough starter? Replace for 110ml milk (or 120 ml cream); and 1 egg, plus extra 150 grs plain flour and ½ tsp baking powder.
Method Preheat oven to 220°C (fan-forced). Line a baking tray with baking paper. Add flour, granulated sugar, baking powder, and salt to a food processor; pulse until combined, about 30 seconds. Add butter, and pulse until mixture is crumbly with some chunks of butter remaining, about 1 minute. Put the dough into a large bowl, and stir in the blueberries. Do not mix, just wait until you add the rest of the ingredients. We need to keep the blueberries intact until they go into the oven =) In a medium bowl, stir together sourdough discard and milk (or cream) until combined. Add discard batter to flour mixture, stirring with a spatula just until dough comes together. Do not overmix. Turn out dough onto a lightly floured surface, and knead a few times until a slightly sticky dough is formed.
Tip: Don't have blueberries? try any mix-ins of your choice; examples: 60 grs chopped walnuts, 90 grs chocolate chips; 70 grs chopped strawberries) or just plain and once baked spread jam or honey =)
On a baking paper sheet, gently pat dough into a 20 cm circle, about 2 cm thick. Cut into 6 wedges. Place scones on prepared pan. You can transfer the whole baking paper sheet with the scones on top to the baking tray or transfer one by one using a spatula. Be gently as they can easily fall apart!
Brush top of scones with cream or milk, and dust with icing sugar.
Bake for about 15-17 minutes until tops and edges are lightly golden brown. Let cool on pan for 10 minutes and then transfer to a cooling rack. Dust some extra icing sugar on top. Serve warm or at room temperature with whipped cream and jam or honey.
Tip: You can also shape dough into a square, and cut into 9 square scones, if you like.
Store them in an air-tight container for up to 2 days or freeze for up to 4 months.
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