In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Whisk together until incorporated. If not using a kitchen scale, be sure to fluff the flour and spoon it into your measuring cups and level off with a knife. This will give you a more accurate measurement.

250 grams all-purpose flour,100 grams sugar,10 grams baking powder,2 grams cinnamon,3 grams salt

Grate the cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.

113 grams unsalted butter, frozen

Next, sprinkle in your blueberries and mix until incorporated.

200 grams blueberries

In a medium bowl, whisk together the heavy cream, egg, vanilla extract and sourdough discard until smooth.

You can use active sourdough starter, just be sure to use the same amount in grams. Using cold starter works best because it helps keep the butter from melting too early.

45 grams heavy cream, cold,1 egg, cold,8 grams vanilla extract,120 grams sourdough discard, cold

Pour the wet ingredients evenly on top of the butter mixture. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly with some bites of dry flour. Be careful not to over mix the dough, the flour will be incorporated in the next step.

Turn out the mixture onto a lightly floured surface and pat into a rectangle. Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again. Repeat this 3-4 times. Folding the dough helps to create all of those beautiful flaky layers!

With your hands, form the dough into an 8″ disc. Cut the soft dough into 8 equal wedges with a bench scraper or a large knife. Be careful not to slide the bench scraper when cutting the scones! This will close off the dough, which prevents the scones from getting the flaky layers. Simply press straight and pull straight up.

Place the unbaked scones on a baking sheet lined with parchment paper. Cover with a plastic lid and chill them in the fridge for at least 15 minutes while the oven preheats. This plastic lid fits perfectly over my baking sheets!

If you prefer to long ferment your sourdough scones for easier digestibility, prepare the sourdough scone dough and store them in the fridge covered overnight and bake them the following day!

When ready to bake, preheat the oven to 400 degrees F.

With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of coarse sugar, if desired.

coarse sugar

Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown. Remove and place on a wire rack to cool slightly.

In a small bowl, add the powdered sugar, melted butter, heavy cream, vanilla and a pinch of salt. Stir until smooth. For an additional lemon flavor, substitute all or part of the heavy cream for freshly squeezed lemon juice!

130 grams powdered sugar,28 grams unsalted butter, melted,75 grams heavy cream,4 grams vanilla extract,pinch of salt

Use a spoon to drizzle the tops of the scones with the sweet vanilla glaze. Enjoy!

Flour – I use all-purpose flour for these tender scones.

Sugar – Just a touch of extra sweetness. You can decrease the amount of sugar, but keep in mind that this will change the overall texture and flavor of the scones.

Baking powder – This will bring a little lift to our scones! Double-check that it hasn’t expired.

Unsalted butter – To get light and flaky scones, it’s best to use really cold or frozen butter. If you’re using salted butter, reduce the salt by ¼ teaspoon (1g).

Blueberries – You can use fresh or frozen blueberries for this sourdough scone recipe. If you use frozen blueberries, don’t thaw them.

Heavy cream – It’s important to use heavy cream instead of milk because the thick liquid brings just the right amount of moisture to these scones. If you add too much liquid or use one that’s thinner, your scones will bake up flat and dry. Canned full-fat coconut milk is a fabulous non-dairy alternative.

Sourdough discard – I prefer using sourdough discard that’s no older than 1-2 days for sweet recipes like these scones. However, you can also use the same amount of active sourdough starter. Just make sure to measure in grams instead of volume. Using cold discard is another helpful trick to keep your butter cold!

Cinnamon – Cinnamon complements the blueberry flavor perfectly! If you prefer a lemon and blueberry scone, skip the ground cinnamon and add 10 grams (1 Tablespoon) of lemon zest instead. With clean fingers, rub the sugar and lemon zest together before adding to the flour mixture to help release all of the lemon oil for the best lemon flavor.

Heavy cream – You can substitute this with any milk or non-dairy option. If you prefer a lemon glaze, substitute part or all of the heavy cream for freshly squeezed lemon juice. Add 10 grams (1 tablespoon) of lemon zest for even more lemon flavor.