Breads & Muffins FOOD

Blueberry Sourdough Scones (Vegan)

Blueberry Sourdough Scones – A great way to use sourdough starter discard! Delicious flaky scones packed with a rich sourdough flavor and fresh blueberries

Blueberry Sourdough Scones (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

Please excuse the dozens of sourdough recipes that will be coming to the blog.

I HATE wasting food. It makes me cringe. So the whole “throwing away half of your sourdough starter every day” thing was stressing me out. That is until I read up on it, and apparently you can add sourdough starter to just about anything, and using it in everyday recipes is a super common thing. I guess a lot of people feel the same as me about wasting food, and that’s pretty cool.

Blueberry Sourdough Scones (Vegan)

Using sourdough starter discard adds a subtle sourdough flavor to whatever you add it to, even it’s starter from the first few days of feeding. The flavor isn’t totally developed yet, but it’s slowly starting to get that rich sour flavor, and adding it to baked goods works SO WELL.

Blueberry Sourdough Scones (Vegan)

These scones are light and fluffy, with big chunks of blueberry in every bite. The cinnamon sugar on top adds a nice crunch and a small bit of sweetness, which works well because these scones aren’t inherently sweet. They’re not savory either, they’re just the perfect middle ground. Best served with a slab of butter and a big cup of coffee.

Blueberry Sourdough Scones (Vegan)
Here’s What I Used:

Blueberry Sourdough Scones (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breads
Serves: 10
Ingredients
  • 1¼ cup all-purpose flour
  • ½ cup sourdough starter discard
  • 1¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • ½ Tbsp. flaxseed meal + 1½ Tbsp. water
  • 6 Tbsp. vegan butter, cold
  • 2 Tbsp. nondairy milk
  • ½ Tbsp. vinegar
  • 1 Tbsp. brown sugar
  • ⅔ cup fresh blueberries
Instructions
  1. Preheat the oven to 400ºF.
  2. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
  3. In a small bowl, mix together the nondairy milk and vinegar and let sit until slightly thickened, about 3-5 minutes.
  4. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the brown sugar. Cut the butter into small pieces and gently mix with the flour mixture until it resembles coarse crumbs. I always use my hands because I feel I have more control, but you can use a pastry blender or fork. If you feel that the mixture is getting too warm, throw it in the fridge for 5 minutes to chill. You want the butter very cold, and big chunks of butter in your dough are a good thing!
  5. Add the liquid ingredients (flax and water mixture, milk and vinegar mixture) and the sourdough starter into the flour and gently work the dough until it almost comes together. Add the blueberries, then dump onto a lightly floured surface and VERY GENTLY knead the dough until everything comes together. The more you work the dough, the tougher the scones will be, so be gentle.
  6. Roll the dough to 1" thick, then use a circle cutter to cut out rounds and place on a parchment-lined baking sheet. Gather the dough and gently refold to cut more biscuits, repeating the process until all the dough is used.
  7. Place the baking sheet in the freezer for 10 minutes, then sprinkle with a pinch of cinnamon and granulated sugar before putting it in the oven. Bake for 15-20 minutes until the tops are golden brown and the blueberries are bubbling.

Blueberry Sourdough Scones (Vegan)

Blueberry Sourdough Scones (Vegan)

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2 Comments

  • MB

    I don’t see a step where you add the sourdough starter. Maybe I missed it?

    March 14, 2018 at 3:54 PM Reply
    • Brit Wolfe

      Sorry about that. I added it to the recipe, thank you for pointing that out!

      March 15, 2018 at 9:12 AM Reply

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