This scones made with sourdough discards are a treat we serve as a snack at my in-person classes…they have been our biggest hit yet, handsdown!
So much, that we decided to start demonstrating how to make them in our Master Sourdough bread baking classes. Here is the recipe, with a little twist. You are sure to enjoy making and eating these delicious scones.
Let's solve some questions you might have...
I don’t have sourdough discards to make the scones, what can I do?
You need to have a sourdough starter to be able to create discards. Therefore, you need one to be able to make this delicious scones!
You have 2 options:
1) Shop my sourdough starter here! There is FREE shipping and comes with video instructions, email support and pdf guide.
2) Take my online sourdough class on how to create and use your own sourdough starter. All tools and ingredients are included!
Does the butter need to be cold to make the blueberry pistachio scones with sourdough discards?
Absolutely! This is key to making any successful scone. Make sure your butter is very, very cold.
I highly recommend using a european butter like Kerrygold
Do I really need to chill the dough to make this scones with sourdough discards?
Yes! I highly recommend chilling the dough for at least 30 minutes in the freezer or 1 hour in the refrigerator. Doing so will ensure that the blueberry pistachio scones with sourdough discards keep their texture and shape.
My daughter, Clara, enjoying these sourdough discard scones!
Can I substitute the heavy cream with milk or half and half?
Yes, it is such a small amount that we are using, that any of this substitutions will work when making this scones with sourdough discards.
How important is it to avoid overmixing the dough of this sourdough discard scones?
It is the MOST important part of the process!
If you overmix the dough, you will end up with a tough scone. When incorporating the ingredients be gentle with the dough. Please make sure to check the video to clearly see what I mean by this.
Can I substitute fresh fruit for frozen?
You can, but I would not recommend it.
Any frozen fruit will hold and add moisture to your dough. It is better to use fresh fruit when making this pistachio and blueberry pistachio scones.
Can I do them without the use of a food processor?
Yes! just like you would do a pie dough.
Yes! I highly recommend chilling the dough for at least 30 minutes in the freezer or 1 hour in the refrigerator. Doing so will ensure that the blueberry pistachio scones with sourdough discards keep their texture and shape.
Does the butter need to be cold to make the blueberry pistachio scones with sourdough discards?
Absolutely! This is key to making any successful scone. Make sure your butter is very, very cold.
I highly recommend using a european butter like Kerrygold
Do I really need to chill the dough to make this scones with sourdough discards?
Yes! I highly recommend chilling the dough for at least 30 minutes in the freezer or 1 hour in the refrigerator. Doing so will ensure that the blueberry pistachio scones with sourdough discards keep their texture and shape.
Can I substitute the heavy cream with milk or half and half?
Yes, it is such a small amount that we are using, that any of this substitutions will work when making this scones with sourdough discards.
How important is it to avoid overmixing the dough of this sourdough discard scones?
It is the MOST important part of the process!
If you overmix the dough, you will end up with a tough scone. When incorporating the ingredients be gentle with the dough. Please make sure to check the video to clearly see what I mean by this.
Can I substitute fresh fruit for frozen?
You can, but I would not recommend it.
Any frozen fruit will hold and add moisture to your dough. It is better to use fresh fruit when making this pistachio and blueberry pistachio scones.
Can I do them without the use of a food processor?
Yes! just like you would do a pie dough.
Moist Blueberry Pistachio Scones
These scones are moist, tender and honestly the best scones I've ever had
Equipment
- Measuring spoons
- Measuring cups
- Food processor
- Large bowl
- Spatula or fork
- Parchment Paper
- Baking tray at least 10 inches wide
- Zester
- Pastry brush
Ingredients
- 2 cups and 2 teaspoons All purpose flour
- 1/2 cup Sugar
- 1/2 teaspoon Salt, fine
- 2 teaspoon Baking powder
- 1/2 cup Unsalted butter
- 1.5 cup Blueberries fresh
- 1/2 cup Sourdough starter discards
- 1/3 cup Pistachio
- 1 unit Egg whole
- 2 teaspoon Vanilla
- 2 tablespoons Heavy cream plus extra for brushing before baking
Lemons Glaze
- 2 unit Lemons medium size
- 1 cup Powder sugar
Instructions
- In a mixing bowl, whisk the flour, sugar, salt, and baking powder together.
- Cut cold butter into small cubes and toss into flour mixture
- Cut the flour into the butter using a pastry cutter or two knives until the mixture comestogether in pea size crumbs. You can also do this step in a food processor.
- Add blueberries and toss.
- Add the starter, egg, vanilla extract, and heavy cream and use a spoon or fork to gentlymix.
- Once the dough has come together, dump onto a piece of parchment paper and use yourhands to press and shape the dough into a disc shape. It’s important to make the disc ofapproximately 5 inches wide.
- Cover the dough and place in the freezer for 30 minutes to chill.
- Take out and cut into 8 wedges. Arrange onto a parchment lined baking sheet.
- Brush the tops of the scones with heavy cream and bank at 400°F (204°C) for 20-25minutes or until the scones are golden brown
- Prepare the glaze by whisking together both ingredients. Drizzle on top.
Video
Notes
Remember that…
1) You need to use all-purpose flour, don’t make any substitutions
2) You need to use real unsalted butter, no substitute will work in creating a flaky scone
3) I always use fresh blueberries. If using frozen consider extra baking time
4) It is super important to make a disc that is no wider than 5 inches – they will spread in the oven and be the perfect size!
5) You can skip the pistachios – it’s just something extra I added for texture and flavor. We always serve them in class with just the blueberries.
I hope you love them as much as we do & remember to share them and
tag me to make sure I can see them!
tag me to make sure I can see them!
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!
Thank you! Can’t wait to try the scones..
Becky