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.
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.
- 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.