If you’ve got a sourdough starter bubbling away on your countertop, chances are you’ve encountered the delightful dilemma of what to do with the discard. Instead of tossing it, why not turn it into something delicious? These blueberry scones are the perfect way to give that sourdough discard a second life. And if you don’t have sourdough discard on hand, don’t worry! You can easily substitute the same amount of sour cream for equally tasty results.
Why Sourdough Discard?
Sourdough discard adds a subtle tang to baked goods, enhancing flavors without overpowering them. It also contributes to the texture, helping create tender, flaky scones. Using discard is a fantastic way to reduce waste in the kitchen and add a unique twist to traditional recipes.
No Sourdough Discard? No Problem!
If you’re not into sourdough baking, or simply don’t have any discard, you can substitute sour cream in this recipe. Sour cream mimics the acidity and moisture of the sourdough discard, giving you a tender, rich scone with just the right amount of tang.
Tips and Tricks for Perfect Scones
Making scones can be a little tricky, but with these tips, you’ll be able to bake up a batch that’s golden on the outside, tender on the inside, and bursting with flavor:
Keep It Cold: Scones need cold butter and cold dough. The cold butter creates pockets of steam as it melts in the oven, leading to flaky layers. Start with chilled butter and avoid overworking the dough to keep everything as cold as possible.
Don’t Overmix: When combining your wet and dry ingredients, mix just until everything comes together. Overmixing will develop the gluten, resulting in tougher scones.
Use Fresh Ingredients: Fresh blueberries are a must for these scones. Frozen berries can be used in a pinch, but they tend to release more moisture, which can make the dough soggy. If you’re using frozen blueberries, toss them in a bit of flour before adding to the dough.
Pat, Don’t Roll: Pat your dough into shape rather than rolling it out. Rolling can make the dough too thin, leading to dense scones. Patting the dough keeps it thicker, which results in a fluffier final product.
Cut Cleanly: Use a sharp knife or a bench scraper to cut your scones. A clean cut allows the scones to rise evenly in the oven. If you use a round cutter, avoid twisting it as you cut, as this can seal the edges and prevent proper rising. One of the reasons I freeze my dough for at least 45 minutes is to get cleaner knife cuts.
Don’t Overbake: Scones can go from perfect to overbaked quickly. Keep an eye on them, and as soon as they’re lightly golden, pull them from the oven. Overbaking will dry them out.
Ingredients Needed for Sourdough Discard Scones
Ingredients
- 3 tablespoons butter, divided
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup Splenda brown sugar
- 1 scoop vanilla protein powder (I used Flavcity Vanilla Cream)
- 1/2 cup sourdough discard (or 1/2 cup sour cream)
- 1/2 cup nonfat Greek yogurt
- 2 large eggs
- 1.5 cups blueberries
- 2 tablespoons coarse sugar
Instructions
Prepare the Butter:
Melt 1 tablespoons of butter and set aside.
Cut the remaining 1 tablespoon of cold butter into small cubes and place it in the freezer until ready to use.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, salt, baking powder, Splenda brown sugar, and vanilla protein powder.
Incorporate the Cold Butter:
Add the frozen butter cubes to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, whisk together the sourdough discard (or sour cream), Greek yogurt, and eggs until well combined.
Form the Dough:
Pour the wet ingredients into the dry mixture. Stir gently until the dough just comes together; avoid overmixing.
Carefully fold in the blueberries.
Shape and Freeze:
Turn the dough out onto a lightly floured surface and gently shape it into a disc about 1 inch thick.
Wrap the dough disc in plastic wrap and place it in the freezer for 45 minutes. This step helps the scones maintain their shape during baking.
Preheat and Prepare:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Slice and Brush:
Remove the dough from the freezer and unwrap it. Slice the disc into 8 wedges.
Arrange the scones on the prepared baking sheet, leaving space between each.
Brush the tops with the melted butter and sprinkle with coarse sugar.
Bake:
Bake in the preheated oven for 20-25 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
As of the date of this post, each scone is 10 WW points. If you count calories or macros, each scone is 246 calories, 7 fat, 33 carbs, 1.3 fiber and 9 protein. Click here for the WW tracker. NOTE: this link only works on your phone to open the WW app on your phone, not on your desktop.
These are light, flakey and oh so delicious. While these do come in at 10 WW points, each one is under 250 calories, so I will spend the points all day on these. Check out my Starbuck’s copycat vanilla bean scone recipe!
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