Wild Blueberry Almond Sourdough Scones
Delight in the flavors of Wild Blueberry Almond Sourdough Scones, made with sourdough discard for a unique tang. These scones are bursting with juicy wild blueberries and crunchy almonds, served warm with butter and a sprinkle of flaky sea salt for the perfect balance of sweet and savory.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Greek yogurt
Sourdough discard
Maple syrup
Egg
Almond extract
Frozen wild blueberries
Heavy cream
Turbinado sugar
Sliced almonds
Tips for making Wild Blueberry Almond Sourdough Scones:
Use Cold Ingredients: Ensure your butter, Greek yogurt, and sourdough discard are cold. This helps create flaky scones.
Don’t Over-mix the Dough: Mix the ingredients until just combined to avoid overworking the dough, which can make the scones tough.
Cut Butter into Flour: Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. This helps create a flaky texture.
Fold in Ingredients Gently: When adding wild blueberries, fold them in gently to avoid crushing the berries and releasing too much juice.
Keep Dough Cold: If the dough gets too warm while working with it, chill it in the refrigerator for a few minutes before baking.
Shape the Dough Lightly: Pat the dough into a circle on a floured surface and cut into wedges. Handle the dough as little as possible to keep it tender.
Use Parchment Paper: Line your baking sheet with parchment paper to prevent the scones from sticking and ensure even baking.
Brush with Cream or Egg Wash: For a golden, shiny top, brush the scones with cream or an egg wash before baking.
Preheat Oven: Ensure your oven is fully preheated to 425°F (220°C) before baking. A hot oven helps the scones rise properly and develop a crisp exterior.
Monitor Baking Time: Bake the scones until they are golden brown, usually around 12-15 minutes. Check them frequently towards the end of the baking time.
Cool on a Rack: Allow the scones to cool on a wire rack to prevent them from becoming soggy on the bottom.
Serve Warm: Serve the scones warm with a pat of butter and a sprinkle of flaky sea salt for the best flavor and texture.
Store Properly: Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore their texture.
How to store Wild Blueberry Almond Sourdough Scones:
Room Temperature:
Duration: Up to 2 days
Method: Store scones in an airtight container or wrapped tightly in plastic wrap. Place a paper towel inside the container to absorb any excess moisture, keeping the scones fresh.
Refrigeration:
Duration: Up to 5 days
Method: Allow scones to cool completely, then place them in an airtight container or wrap tightly in plastic wrap. Refrigeration helps maintain freshness, though it may slightly alter the texture.
Freezing:
Duration: Up to 3 months
Method: Freeze scones by placing them in a single layer on a baking sheet until solid. Transfer the frozen scones to a freezer-safe bag or container. When ready to eat, thaw at room temperature or in the refrigerator.
Reheating:
Oven (Preferred Method): Preheat the oven to 350°F (175°C). Place scones on a baking sheet and heat for 5-10 minutes or until warmed through. This method helps restore their original texture.
Microwave: Place a scone on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds. This method is quicker but may result in a softer texture.
Storing Dough:
Refrigeration: Prepare the scone dough, shape it, and place it in the refrigerator for up to 24 hours before baking. This allows for convenient, fresh-baked scones the next day.
Freezing Dough: Shape the dough into scones and freeze on a baking sheet until solid. Transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
Storing with Toppings:
Butter and Flaky Sea Salt: Store scones separately from butter and flaky sea salt. Add these toppings just before serving to maintain the best flavor and texture.
FAQs:
Q: Why use sourdough discard in scones?
A: Sourdough discard adds a unique tangy flavor and improves the texture of the scones. It's also a great way to reduce waste from your sourdough starter.
Q: Should I use fresh or frozen wild blueberries?
A: Frozen wild blueberries are recommended over fresh ones. They help maintain the structure of the dough and prevent excess moisture. Do not thaw them before adding to the dough.
Q: What is the purpose of Greek yogurt in the scones?
A: Greek yogurt adds moisture and tanginess to the scones, resulting in a tender and rich texture.
Q: How do I ensure my scones are flaky?
A: Use cold ingredients and handle the dough as little as possible. Cut the butter into the flour mixture until it resembles coarse crumbs, and avoid over-mixing the dough.
Q: Can I substitute regular yogurt for Greek yogurt?
A: Yes, but the texture may be slightly different. Greek yogurt is thicker and adds more richness, so you may need to reduce the amount of other liquids slightly.
Q: How do I prevent the scones from spreading too much?
A: Chill the shaped scones in the refrigerator for 15-20 minutes before baking. This helps the scones hold their shape and prevents excessive spreading.
Q: What is the best oven temperature for baking scones?
A: Preheat your oven to 425°F (220°C) for the best results. A hot oven helps the scones rise quickly and develop a golden crust.
Q: How do I know when the scones are done baking?
A: The scones are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few crumbs. This usually takes about 12-15 minutes.
Q: Can I make the scone dough ahead of time?
A: Yes, you can prepare the dough, shape it into scones, and refrigerate for up to 24 hours before baking. You can also freeze the shaped dough and bake from frozen.
Q: How should I store leftover scones?
A: Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven to restore their texture.
Q: How do I reheat scones to keep them fresh?
A: Preheat the oven to 350°F (175°C), place the scones on a baking sheet, and heat for 5-10 minutes. This helps retain their flaky texture.
Q: Can I add other ingredients to the scones?
A: Yes, you can add ingredients like lemon zest, vanilla extract, or other nuts and dried fruits to customize the flavor. Just be careful not to overload the dough.
Q: Why are my scones tough?
A: Tough scones are usually a result of overmixing the dough. Mix until the ingredients are just combined, and avoid kneading the dough too much.
Q: Can I use almond flour instead of all-purpose flour?
A: Almond flour can make the scones denser and more crumbly. If you prefer to use almond flour, consider combining it with all-purpose flour for better structure.
Check out my other sourdough discard recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these wild blueberry almond sourdough scones. Happy baking!
