These Triple Berry Sourdough Scones are a perfect way to use up extra sourdough discard while creating a flaky, buttery treat bursting with juicy berries. The sourdough adds a subtle tang, beautifully complementing the sweetness of the berries.
Enjoy them fresh with a drizzle of glaze or a dollop of clotted cream!
Ingredients:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/2 cup (120g) sourdough discard (unfed is fine)
- 1/3 cup (80ml) heavy cream (plus more for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional, for brightness)
- 1 cup mixed berries (blueberries, raspberries, and chopped strawberries – fresh or frozen)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice or milk
Instructions:
- Preheat & Prepare:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter:
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla, and lemon zest.
- Combine & Add Berries:
- Gently stir the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the berries, being mindful not to overmix.
- Shape & Cut:
- Turn the dough onto a lightly floured surface and gently shape it into a 7-8 inch round disc.
- Cut into 8 wedges and transfer them to the prepared baking sheet.
- Bake:
- Brush the tops with a little heavy cream for a golden finish.
- Bake for 18-22 minutes, or until golden brown and set.
- Glaze & Serve:
- If using, mix the glaze ingredients and drizzle over the scones once they’ve cooled slightly.
- Serve warm and enjoy!
