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Easy, No-Roll Sourdough Scones (Overnight Option)

Ingredients

• Dry Ingredients:
• 250 g (2 cups) all purpose flour
• 10 g (1 tbsp) baking powder
• 1/2 tsp. salt
• 100 g (1/2 cup) granulated sugar
• 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.

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