Sourdough Discard Blueberry Scones (Vegan)

These sourdough blueberry scones are perfect for breakfast, brunch or as a snack to enjoy in the afternoon with a cup of tea. They are flaky yet tender and just perfectly sweetened. Plus, they are packed with juicy sweet blueberries, super easy to make and completely vegan, dairy-free and egg-free!

Here is a super simple recipe to use your extra sourdough starter: Blueberry sourdough scones.

They are truly a breeze to make and yet, they are absolutely amazing! You can make them within 30 minutes, the perfect last-minute sourdough treat for snacking or brunch that everyone will love.

They have that perfect flaky texture that melts in your mouth like a biscuit, but a little more dense with a super tender bite. We love their perfect balance of sweet vs buttery flavor and that subtle tang coming from the sourdough discard is amazing. The sweet and sugary golden brown crust is highly addictive and these sourdough discard scones are studded with juicy blueberries, such a yummy summer treat!

Plus, this recipe is made completely vegan and dairy-free, although no one will be able to tell. All you have to do is swap regular butter for vegan butter and use oat milk in place of dairy-free.

Also, I kept this recipe pretty simple so you can add some optional flavoring ingredients if you wish, such as lemon, vanilla or cinnamon. In our case, we enjoy its plain buttery flavor paired with sweet fresh blueberries. A must-try!

Let me know if you make them! ❤️

Why you should try them

• Amazing way to use up extra sourdough discard
• Delicious buttery flavor and packed with sweet blueberries
• Great for breakfast, brunch, snack or dessert
• Very easy recipe that can be made using a food processor or by hand
• Can be made ahead and freezer-friendly
• Vegan, dairy-free and egg-free

What you will need

(detailed ingredient list down below in the recipe card)

• All-purpose flour: for light, flaky and tender scones, use all-purpose white flour (unbleached). Avoid bread flour or the scones could end up being too dense or chewy.
• Sourdough discard: both active sourdough starter and sourdough discard can be used for this recipe. The older the discard is, the more sour or tangy the scones will be.
• Milk: I used plain full-fat oat milk from the brand Oatly to make a dairy-free recipe. Any kind of milk will work!
• Leavening agents: required to help rise the scones (remember, in this case, the sourdough starter is used for flavor and not to rise the scones). You will need both baking powder + baking soda for a puffy and light scone.
• Sugar: I used cane sugar, regular white sugar works too.
• Butter: I used the vegan butter from the brand Earth Balance.
• Blueberries: you will need super sweet and fresh blueberries

How to make blueberry sourdough scones

(detailed recipe down below in the recipe card)

Preheat the oven to 425º and line a baking sheet with parchment paper.

Combine dry ingredients

To a food processor, add the flour, sugar, baking powder, baking soda and salt.

Pulse a few times to combine.

Add butter

Break up the solid cold butter into smaller chunks and add them to the food processor. Then, pulse a few more times until it turns into a fine crumbly texture. Do not overprocess, small pieces of butter still intact are fine! If you do process too much, it can melt the butter and you want to avoid that.

Transfer the mixture to a large mixing bowl.

Combine the dough

In a small bowl, add the sourdough discard and milk, then use a whisk to combine. Pour the wet mixture over the bowl with the flour-butter mixture. Use a large spoon or spatula to mix until just combined (again, do not overmix!). The dough should look a little shaggy, this is normal!

Fold in the blueberries and keep stirring until they are uniformly distributed.

Shape + bake

Transfer the dough over the prepared baking sheet and use your hand to shape it into a large disc (about 8 inches), then slice into 8 triangles (the same way you slice pizza!).

Space out the triangles all over the baking sheet so there is enough space in between. Sprinkle a little extra cane sugar over and bake for 15-17 minutes. Cool down for 10-15 minutes, then enjoy!

Baking tips

• Make sure the butter you use is solid and cold, straight from the fridge! This will help create a flaky and light scone texture.
• Do not overmix or manipulate the dough too much. This is important for 2 reasons: touching or manipulating the dough too much can make the butter soften or melt. Also, you risk working the gluten too much, resulting in a chewy and tougher scone texture. The idea is to mix just enough to combine and no more!
• If you realize that the butter starts to soften too much, then transfer the bowl into the fridge for about 20-30 minutes before adding the rest of the liquid, just so the butter can firm up again, then keep going with the recipe.
• When dividing the dough into 8 triangles, wet the knife in between each slice so the dough doesn't stick to it.

Serving suggestions

Scones are the perfect treat to share with family and friends! Serve them with a cup of tea or coffee for a delicious afternoon snack or enjoy them at breakfast garnished with butter and some healthy blueberry chia jam.

I like to simply garnish the scones with more cane sugar just before baking them, it gives it that yummy golden brown sweet crust. But if you prefer, you can drizzle the scones with a simple lemon glaze. Just make sure to let them completely cool down first.

Variations to the recipe

This is a straightforward scone recipe that's super simple, but you can customize the ingredients and add some more flavoring ingredients, such as:

• Vanilla extract: about 1 teaspoon, add to the milk + sourdough discard mixture.
• Ground cinnamon: about ¼-1/2 teaspoon, add to the food processor with the other dry ingredients.
• Lemon: you can include up to 1 tablespoon of lemon juice or a heaping teaspoon of lemon zest (mix in the milk + sourdough discard mixture).
• Sweeter: scones are typically not overly sweet, but if you have a sweet tooth, then make sure to sprinkle extra sugar over the scones just before baking or top them off with icing.
• Berries: you can mix and match different berries, such as raspberries, chopped strawberries or blackberries.

Storage tips

Let the scones completely cool down and then, transfer in an airtight container so they don't dry out. Keep them at room temperature for about 2 days, then transfer into the fridge for longer storage (up to 5 days).

You can also freeze the baked scones for up to 3 months. Another way you can meal-prep scones ahead is to make the dough and shape the scones, but freeze them unbaked. To do so, you will have to freeze them on the baking sheet so they keep their triangular shape. Then, bake straight from the freezer for a little longer, about 20 minutes. Perfect way to have fast and freshly baked scones for the impromptu guests!

FAQs

I don't have a food processor, how can I make it by hand?

To make it without a food processor, simply combine the dry ingredients (flour, leavening agents, sugar and salt) in a large bowl, then add the solid cold butter and break it into small pieces by hand using a pastry cutter. If you don't have a pastry cutter, then a potato masher or a fork will work out too.

Can I use frozen blueberries?

Yes, you can. In this case, add the blueberries while still frozen, do not let them thaw before incorporating into the dough!

More sourdough discard recipes you might like

• Sourdough discard banana pancakes
• Strawberry sourdough muffins
• Sourdough discard carrot muffins
• Sourdough discard apple muffins
• Sourdough granola
• Sourdough discard brownies
• Sourdough oatmeal chocolate chip cookies
• Sourdough discard apple bread

I hope you like this sourdough blueberry scone recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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