170 g (12 tbsp) unsalted butter, cold, cut into cubes
Wet Ingredients:
1 large egg
50 g (about 1/4 cup) sourdough starter (active sourdough starter or sourdough discard)
1 tsp pure vanilla extract
1/4 cup heavy cream
Zest of 1 lemon, about 1 tbsp
1 cup fresh blueberries
Sparkling sugar, for decoration
Variations:
Cranberry-Orange: Substitute 1 cup fresh/frozen cranberries + 1 tbsp. orange zest. For a less tart taste, substitute 3/4 cup dried, sweetened cranberries instead. Yield: 8 scones.
Pumpkin Spice: Add 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp cloves, 1/2 tsp nutmeg to the dry ingredients. Add 100 g (appx. 1/2 cup) canned pumpkin purée to the wet ingredients. Decrease the heavy cream to 1 tablespoon, plus a drizzle more as needed. Yield: 6 scones.
Add Recipe
