Wild Blueberry Sourdough Scones Recipe with Cream Glaze

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This Wild Blueberry Sourdough Scones Recipe with Cream Glaze is full of rich blueberry flavor…the secret? Adding a blueberry preserve to the batter as well as whole wild blueberries. Perfect for a summer morning on the porch with coffee or baked to share with friends.

blueberry scone on wood with blueberries

Blueberry season is upon us and what better way to enjoy them than by putting them in a sourdough scone. This Wild Blueberry Sourdough Scones Recipe with Glaze is full of rich blueberry flavor…the secret? Adding a blueberry preserve to the batter as well as whole wild blueberries. Perfect for a summer morning on the porch with coffee or baked to share with friends.

One of the best ways to make blueberry baked goods with blueberries is to use WILD blueberries. They are smaller and have so much flavor. I love using them in sourdough pancakes, waffles and my favorite sourdough long fermented blueberry muffins! So many ways to enjoy blueberries! If you love sourdough blueberry muffins, I’m sure you will love making these Wild Blueberry Sourdough Scones with Cream Glaze.

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blueberry scones on cooling rack

The Ingredients for Wild Blueberry Sourdough Scones Recipe with Cream Glaze:

  • All-purpose Flour: I prefer to use all-purpose flour over bread flour for scones.
  • Brown Sugar: To add sweetness and a full flavor, brown sugar pairs lovely with this scone.
  • Baking Powder: This is added to help create a soft and tender crumb.
  • Baking Soda: Just a little bit of baking soda. Baking soda and buttermilk react to give a nice scone texture.
  • Sea Salt: To balance the flavors.
  • Unsalted Butter: I freeze the butter I plan to use for scones. This makes it easier to chop and to stay cold as the ingredients are being mixed up. Cold ingredients make the best scones. If you don’t have unsalted butter, you can use salted butter but be sure to omit the salt in the recipe.
  • Cold Sourdough Starter: Cold sourdough starter. You can either use an active starter or sourdough discard whichever you prefer.
  • Egg: The egg helps bind the ingredients and also adds to the great texture of these scones.
  • Pure Vanilla Extract: Added to complement the blueberries in this recipe.
  • Heavy Whipping Cream: Cold cream from the fridge is best.
  • Buttermilk: You will want your buttermilk to be cold as well.
  • Wild Blueberries: I love using wild blueberries in baked goods like muffins and scones. They are also delicious in waffles and pancakes. LINK  I buy frozen wild blueberries and use them in both the final mix and the wild blueberry preserve. Regular blueberries can be too juicy to get a good outcome with your sourdough scones.
  • Granulated Sugar: I use the sugar to sprinkle the tops of the scones before they go into the oven.

Wild Blueberry Preserve Ingredients:

  • Wild Blueberries: I like using frozen wild blueberries for the preserve. You can also use regular blueberries too.
  • Granulated Sugar: Just a little to add some sweetness.

Glaze Ingredients:

  • Powdered Sugar
  • Heavy Cream
ingredients labeled for blueberry scones

How to rewarm a scone:

Scones are best the first day but unless you eat them all in one day you will have leftovers and though not as fresh, they are still good! Here’s how I like to rewarm mine:

  •                Preheat the oven to 400 degrees.
  •                Place leftover scones on a baking sheet.
  •                Rewarm in preheated oven for 5-7 minutes.
  •                Enjoy!

Tips for the Best Scones:

  • Don’t overmix.
  • Don’t overbake.
  • COLD ingredients are best.
  • A HOT oven + COLD scones = Tender, fluffy scones with a crunchy exterior.

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  • cooling rack
  • kitchen scale
  • frozen wild blueberries
  • bench scraper
cutting blueberry scones

Frequently Asked Questions:

Why are my scones tough?

There could be a couple reasons as to why your scones are tough. Most likely it has to do with your butter being too warm or because you have over mixed your scone dough. You need cold butter to get tender scones.

Can I do a long ferment on sourdough scones?

I haven’t tried to do this but I think it would be difficult or maybe not even possible to get the correct texture with doing a long ferment.

Can I use fresh blueberries?

If they are the smaller wild blueberries than yes! If not, you can for the preserve, but I would stick to the wild blueberries for the ones that are added to the dry ingredients. You can also use fresh blueberries and do more preserve and omit the whole berries.

More Sourdough Scone Recipes to Try:

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sourdough blueberry scones on cooling rack

Wild Blueberry Sourdough Scones Recipe with Cream Glaze

  • 2 ½ cups (300g) all purpose flour
  • ½ cup (105g) brown sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (0.5g) baking soda
  • ½ tsp (3g) salt
  • 8 T unsalted butter, frozen
  • ½ cup (120g) sourdough starter or sourdough discard, cold
  • 1 egg, room temperature
  • 1 tsp (2g) pure vanilla extract
  • ¼ cup (60g) heavy whipping cream
  • ¼ cup (60g) buttermilk
  • ½ cup (60g) frozen wild blueberries

Wild Blueberry Preserve:

  • ¾ cup (90g) frozen wild blueberries
  • ¼ cup (47g) granulated sugar

Cream Drizzle:

  • ½ cup (50g) powdered sugar
  • 3-4 T (45-60g) heavy whipping cream

Instructions for the wild blueberry preserve:

  • In a medium saucepan, combine the wild blueberries and sugar. Slowly bring to a boil and boil until thick, about 6-8 minutes. You want the blueberry mixture to have boiled off quite a bit of the moisture. Be careful not to overboil which will result in the blueberry preserve to be too thick and hard to work with.
  • NOTE: You can test the thickness of the preserve by sticking a spoon in the preserve and letting it cool to see if it has thickened.

Instructions for Wild Blueberry Sourdough Scones:

  • First start by taking a cutting board and chef’s knife. Chop the frozen butter up into small pieces. Once they are chopped into small pieces place the butter back into the freezer while you prep the rest of the ingredients.
  • NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping the butter is actually easier than you would think.
  • Next, in a large mixing bowl combine the flour, brown sugar, baking powder, baking soda and sea salt. Combine well and set the dry ingredients aside.
  • In a medium bowl, whisk together the sourdough starter, egg, vanilla extract, cream and buttermilk until well combined. Next, add the wild blueberry preserve that has cooled some. Set aside.
  • Next, take the chopped butter and the ½ cup of frozen wild blueberries and toss them into the dry ingredients until just combined.
  • Be sure to work quickly so that your ingredients don’t warm up very much.
  • Add the wet ingredients to the dry ingredients and stir a few times, creating a shaggy dough, before dumping the scone dough onto a clean work surface and knead the dough until it has just come together. Don’t overwork the dough!

Shaping and Baking the Scones:

  • At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick. (You can also make two smaller circles if you prefer smaller scones. Cut the scones into 8 equal pieces (6 if you are making two smaller rounds), using a bench scraper or sharp knife.
  • Transfer the cut scones to a parchment paper lined baking sheet. Then place them in the freezer for 30 minutes while you preheat the oven to 400 degrees, using the convection oven setting if you have it.
  • After the 30 minutes, take the scones from the freezer and sprinkle the top of the scones with granulated sugar (optional).
  • Place the unbaked scones in the preheated oven and bake for 18-20 minutes until they are a nice golden brown on the bottom and edges of the scones. (You may need to lessen the baking time if you make smaller scones.)
  • Transfer immediately to a wire rack and let cool before drizzling with the cream glaze.

Making the cream glaze:

  • In a small bowl combine the powdered sugar and cream. Add the cream a little at a time until you reach the desired consistency. This is made easier if you use the weight measurements with a kitchen scale for the glaze.
  • Once the scones are mostly cooled drizzle with the glaze and enjoy! Perfect for a small breakfast with sausage, fruit and a cup of coffee or an afternoon snack.

NOTES:

  • Store leftover scones in an airtight container and use the reheating instructions above for the best results.
  • Makes 8 large scones.
top view of blueberry scones on board

Wild Blueberry Sourdough Scones Recipe with Cream Glaze

This recipe for soft tender sourdough scones is bursting with wild blueberry flavor and topped with a cream drizzle.
By: Mariah Nienhuis
Serving Size: 8 large scones
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Ingredients
  

  • 2 ½ cups (300g) all purpose flour
  • ½ cup (105g) brown sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (0.5g) baking soda
  • ½ tsp (3g) salt
  • 8 T unsalted butter frozen
  • ½ cup (120g) sourdough starter or sourdough discard, cold
  • 1 egg room temperature
  • 1 tsp (2g) pure vanilla extract
  • ¼ cup (60g) heavy whipping cream
  • ¼ cup (60g) buttermilk
  • ½ cup (60g) frozen wild blueberries

Wild Blueberry Preserve:

  • ¾ cup (90g) frozen wild blueberries
  • ¼ cup (47g) granulated sugar

Cream Drizzle:

  • ½ cup (50g) powdered sugar
  • 3-4 T (45-60g) heavy whipping cream

Instructions
 

Instructions for the wild blueberry preserve:

  • In a medium saucepan, combine the wild blueberries and sugar. Slowly bring to a boil and boil until thick, about 6-8 minutes. You want the blueberry mixture to have boiled off quite a bit of the moisture. Be careful not to overboil which will result in the blueberry preserve to be too thick and hard to work with.
  • NOTE: You can test the thickness of the preserve by sticking a spoon in the preserve and letting it cool to see if it has thickened.

Instructions for Wild Blueberry Sourdough Scones:

  • First start by taking a cutting board and chef’s knife. Chop the frozen butter up into small pieces. Once they are chopped into small pieces place the butter back into the freezer while you prep the rest of the ingredients.
  • NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping the butter is actually easier than you would think.
  • Next, in a large mixing bowl combine the flour, brown sugar, baking powder, baking soda and sea salt. Combine well and set the dry ingredients aside.
  • In a medium bowl, whisk together the sourdough starter, egg, vanilla extract, cream and buttermilk until well combined. Next, add the wild blueberry preserve that has cooled some. Set aside.
  • Next, take the chopped butter and the ½ cup of frozen wild blueberries and toss them into the dry ingredients until just combined.
  • Be sure to work quickly so that your ingredients don’t warm up very much.
  • Add the wet ingredients to the dry ingredients and stir a few times, creating a shaggy dough, before dumping the scone dough onto a clean work surface and knead the dough until it has just come together. Don’t overwork the dough!
  • At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick. (You can also make two smaller circles if you prefer smaller scones. Cut the scones into 8 equal pieces (6 if you are making two smaller rounds), using a bench scraper or sharp knife.
    cutting blueberry scones
  • Transfer the cut scones to a parchment paper lined baking sheet. Then place them in the freezer for 30 minutes while you preheat the oven to 400 degrees, using the convection oven setting if you have it.
  • After the 30 minutes, take the scones from the freezer and sprinkle the top of the scones with granulated sugar (optional).
    scones ready to bake
  • Place the unbaked scones in the preheated oven and bake for 18-20 minutes until they are a nice golden brown on the bottom and edges of the scones. (You may need to lessen the baking time if you make smaller scones.)
  • Transfer immediately to a wire rack and let cool before drizzling with the cream glaze.

Making the cream glaze:

  • In a small bowl combine the powdered sugar and cream. Add the cream a little at a time until you reach the desired consistency. This is made easier if you use the weight measurements with a kitchen scale for the glaze.
  • Once the scones are mostly cooled drizzle with the glaze and enjoy! Perfect for a small breakfast with sausage, fruit and a cup of coffee or an afternoon snack.
    single scone on cooling rack

Notes

Store leftover scones in an airtight container and use the reheating instructions above for the best results.
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John 15:12

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