The last few weeks I’ve been enjoying all the local blueberries! I’ve made blueberry meringues, blueberry tarts and now sourdough blueberry scones! Can you tell I just love fresh blueberries? I also enjoy making scones.
I’ve made in scones in the past, Maple Oat Scones, Pumpkin Scones, Cranberry Orange Scones and Whole Wheat Chocolate Chip Scones. I think I may enjoy scones almost as much as fresh blueberries so the combination seemed right. Why not add some fresh blueberries to a scone recipe? It seems like the perfect combination.
I also wondered if it was possible to use my sourdough starter in a scone? After doing a little research online I found it was totally doable and the result was delicious. This recipe which I found on the website wildyeastblog.com, was just perfect.
Have you made scones before? It’s really quite simple. Basically mixing your dry ingredients, add liquid and flavoring and form into scones. I use my mini scone pan, which makes small, bite size scones. The scones go further and I feel a little less guilty eating just one.
Sourdough Blueberry Scones
50 grams flour
130 grams whole wheat flour
1 ½ tsp. Baking powder
½ tsp. Baking soda
5/8 tsp. salt
50 grams brown sugar
½ cup butter
40 grams rolled oats
50 grams half and half
244 grams sourdough starter
170 grams blueberries
1 beaten egg
You may find weighing ingredients is not what you are used to but your end results will be much more accurate.
Line an 8 inch cake pan with lightly buttered plastic wrap. Place the blueberries in the cake pan.
Using your food processor, place the flour, whole wheat flour, baking powder, baking soda and salt in the bowl of the food processor. Give the mixture a few pulses just to combine everything. Cut the butter into small pieces and pulse the butter with the dry ingredients until the mixture resembles peas.
Transfer the mixture to a bowl. Toss in the oats lightly with a spatula. Then add the half and half and the sourdough starter and mix lightly with you hands. Press the dough into the pan over the blueberries. Cover the top with plastic wrap and place into the freezer. Freeze for at least four hours or overnight.
Unmold the frozen scone round.
Use a sturdy knife and cut the round into 8 wedges. Transfer the scones to a parchment lined baking sheet. Let them stand until slightly thawed, about 30 minutes.
Preheat your oven to 400 degrees. Make an egg wash by eating the egg together with a splash of water and a pinch of salt. Brush the tops and sides of the scones with the egg wash. Bake for about 30 minutes, or until the scones are set and lightly browned.
Enjoy while they are warm!