Sourdough Blueberry Scones
Description
Introducing @happylifeade's Sourdough Blueberry Scones: delightfully flaky and an ideal match for your morning coffee!
Ingredients
- 1-2 tbsp Unsweetened Almond MALK
- 2 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut sugar
- 1/2 cup cold butter
- 1 cup sourdough starter
- 1 tsp vanilla extract
- 1 egg
- 1 cup blueberries
- 1-2 tsp lemon zest (optional)
The Instructions:
- Cut butter up into chunks, place on a plate, and put in the freezer for 30 minutes to 1 hour.
- Place butter and dry ingredients into a food processer and pulse until the butter is in small, pea-sized chunks.
- Add in sourdough starter, vanilla, and vanilla extract. If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tbs and determine if it needs more. Pulse until it begins to form a ball.
- Add the dough to bowl and fold in blueberries and lemon zest (the blueberries may pop which is okay).
- Preheat the oven to 425 degrees Fahrenheit.
- Place the dough on a piece of parchment paper. Roll it out on the sheet into a square about 1-2 inches thick.
- Cut scones into 8 even triangles then place onto a lined baking sheet with space between each.
- Create an egg wash by cracking an egg into a small bowl and whisking it thoroughly. Brush egg wash onto the top of each scone and sprinkle with sugar on top.
- Place scones in the oven and bake for 15-20 minutes.