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!
Servings: 8 scones
Calories: 355kcal
Ingredients
- 365 g all-purpose flour
- 100 g sugar (½ cup) plus more for sprinkling, I used cane sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 120 g butter (¾ cup) I used vegan butter from Earth Balance
- 80 g sourdough discard (½ cup) active sourdough starter works too
- 175 g milk (¾ cup) I used dairy-free oat milk
- 165 g fresh blueberries
Instructions
- Preheat the oven to 425º and line a baking sheet with parchment paper.
- In a food processor, add the flour, baking powder, baking soda, sugar and salt and pulse a few times to combine. Then, break down the butter into a few pieces and transfer them to the food processor. Pulse until the mixture is crumbly, then transfer to a large mixing bowl.
- Combine the milk and sourdough discard in a bowl, then pour over the dry ingredients. Use a spatula or large spoon to stir until just combined (do not overmix). Stir in the blueberries and stir until uniformly distributed.
- Transfer the dough over the prepared baking sheet and use your hands to shape it into an 8-inch disc. Divide into 8 triangles using a sharp knife (just like you would slice pizza!) and gently space them out all over the baking sheet.
- Sprinkle some extra sugar over and bake for 15-17 minutes or until golden brown. Let them cool down for about 10 minutes and enjoy!
Video
Notes
- It is important to keep the dough as cold as possible so the scones puff without spreading out and to create a nice flaky texture. To do so, make sure to use cold and solid butter and do not over-process it after adding to the food processor so it does not soften. Also, avoid manipulating the dough too much to keep those crumbles of butter intact (your hands can soften the butter).
- Feel free to add some vanilla extract, cinnamon or lemon zest to the dough if desired.
- We love sprinkling sugar before baking the scones for a little sweet crust, but you can also drizzle some lemon glaze over when serving (after they have completely cooled down).
- After they have cooled down, keep the scones in an airtight container at room temperature for about 2 days, then transfer to the fridge for up to 5 days. You can also freeze the scones!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 355kcal | Carbohydrates: 55g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 478mg | Potassium: 79mg | Fiber: 2g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 3mg