Blueberry Scones with Sucanat & Sourdough
My husband is a huge fan of scones so I am always trying out new scone recipes to see what he thinks. This is a really simple scone dough recipe - not too many ingredients and not too much work at all. It’s also a recipe you can easily customize to whatever you have in the pantry or whatever you have a taste for by, for instance, using strawberries or raspberries instead of blueberries; adding some lemon zest to the dough; adding chocolate chips instead of berries; adding some roasted, chopped nuts; or adding a glaze. The options are endless! I hope you’ll give it a try!
Makes 8 scones
Ingredients
180 g cream
1 egg and 1 egg yolk
60 g Sucanat
235 g all purpose flour
1 tbsp. baking powder
3/4 tsp. salt
10 tbsps. unsalted butter, cut into 1/2 inch pieces or grated on the large holes of a box grater and chilled
50 g sourdough starter discard
1/2 pint of blueberries
Directions
Preheat oven to 450 F. Line a baking sheet with parchment paper or a Silpat baking mat.
Whisk the cream, egg, and egg yolk together in a small bowl. Reserve one tablespoon of this mixture to use to brush on scones before baking.
Grind the Sucanat in a coffee/spice grinder until powdery.
Mix together the Sucanat, flour, baking powder, and salt in a large bowl. Add in the butter and using a fork or your fingers combine the butter with the flour mixture until it has a crumbly texture. (Note: you can also use a food processor for this step and pulse the butter into the mixture until the same consistency is achieved).
Mix the cream mixture and the sourdough discard into the flour mixture until just combined. Transfer the dough to a well-floured counter. Dust the dough with additional flour (this is a sticky dough!) and knead a few times until it starts to hold together, adding flour as needed to help with sticking.
Roll the dough into a 12 inch square. Sprinkle blueberries over the top and press lightly into the dough. Roll the dough into a tight log and then slightly flatten so that it looks like a 12 inch by 4 inch rectangle now. Cut the dough into 4 equal rectangles and then cut each rectangle into 2 triangles.
Place the scones on the prepared baking sheet and brush with reserved cream mixture. At this point, you can either put the scones in the oven to bake or if you feel like your dough is on the warm side from all of the mixing and kneading, you can put your dough in the fridge for 30 minutes to an hour. Once you do put the scones in the oven, bake for about 20-22 minutes, until the scones are a dark golden brown.
