Sourdough Discard Blueberry Scones

I am trying to work through some of last years fruit from my freezer. These scones will help if you’re interested in doing the same thing! Lots of sweetness from the fruit gives you the opportunity to go a bit lighter on the sugar, and using grated frozen butter and sourdough starter discard means less waste and a better rise! Here’s how:


Yields 8 large scones

  • 2 cups all purpose flour
  • 5 Tablespoons of white sugar
  • The zest of one lemon (optional)
  • 1/2 Teaspoon of Salt
  • 1/2 cup unsalted frozen butter (if you only have salted, skip adding salt separately)
  • 1/3 cup milk
  • 1/2 cup sourdough discard
  • 1 1/4 cups frozen blueberries
  • 1 large egg


Whisk together in a small bowl the egg, milk and sourdough starter. If you are skipping the lemon zest or prefer a slightly sweeter tasting scone you can add a teaspoon of vanilla essence. I don’t but it gives the scones a more cake like flavour if that’s what you’re into.

Egg, Sourdough discard and Milk

Combine in a mixing bowl all the dry ingredients including the lemon zest.

Grate the frozen butter into the mixture and rub gently together with your fingers, don’t over work it. Having the mixture as cold as possible when it hits the oven leads to a better rise with lots of nice flake layers.

Once you have a breadcrumb like mixture add the wet ingredients, and the frozen blueberries. Fold in with a wooden spoon, then with your hands. The mixture might feel a bit wet, this is ok. You can wet your hands with a little cold water to stop it sticking.

Take some extra flour and shake over a dray clean work surface. Tip the mixture onto it and shape and flatten with your hands into a chunky disk about 2 inches thick. Use a knife or pastry cutter to cut the round into eight pieces.

Place scones in the fridge while you heat the oven to 400 degrees Fahrenheit/200 degree Celsius. Resting the scones in the fridge give a better rise.

When the oven comes to temperature, put the scones about an inch apart on parchment paper on a baking tray and place on the middle shelf. You can brush them with a little extra milk or egg if you like, and if you have a sweet tooth, sprinkle some course sugar on top!

Bake for approximately 25 minutes, then remove from oven and place on cooling rack. Serve warm with a little butter, as they are, or cool and store for up to 5 days (they won’t last that long).

These are ideal for a quick bite with a cuppa, or as a grab and go breakfast. We warm ours a little in the toaster and spread a bit of butter or margarine on them. They’re packed with flavour and the summer fruits are perfect at this time of year to help remind you that Summer is coming and all the work you’re doing to get ready for it will pay off in spades!

Enjoy, and as always Grow – Eat – Repeat!

Did you make these? Let me know how they turned out! Follow me on instagram at @MoonsnailMicrostead or find us on facebook.

Published by looprice

Priest, artist, writer, accidental comedian!

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