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blueberry sourdough scones (6 of 7)

Blueberry Sourdough Scones with Blueberry Glaze

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  • Scones
  • 2 cups sourdough starter
  • 1 ½ cups whole wheat flour
  • ¾ cup all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • ¾ cup sugar
  • ¾ cup better
  • ¾ cup rolled oats
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 ¼ cup blueberries, fresh or frozen
  • Blueberry Glaze
  • 1 cup blueberries, fresh or thawed
  • ¾ cup powdered sugar
  • 1 Tablespoon flour or cornstarch
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • pinch of salt


  1. Line 2- 8″ round cake pans with plastic wrap and lightly smear the plastic with soft butter.
  2. Divide the blueberries and sprinkle them between the two pans.
  3. In a large bowl, mix the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and sugar together.
  4. Cut in the butter until the mixture is crumbly.
  5. Stir in the oats.
  6. In a separate bowl, stir the sourdough start, milk, and vanilla together.
  7. Stir the wet ingredients into the dry ones and divide the dough between the pans, over the berries.
  8. Press the dough flat.
  9. Cover with plastic wrap and allow the dough to sit for 1-2 hours to activate the sourdough.
  10. Freeze the dough in the pans. (For long-term storage, pop them out of the pans once frozen and wrap them in another layer of plastic wrap.)
  11. To bake, unwrap the frozen dough and allow it to sit for about 10 minutes.
  12. Cut them into 8 slices and arrange them on a greased baking sheet.
  13. Preheat the oven to 400 degrees while the dough continues to thaw.
  14. Brush with an egg wash if desired.
  15. Bake for 30 minutes and drizzle with the glaze when done.
  16. For the glaze, puree the blueberries, cinnamon, salt, and vanilla in a blender. Whisk in the flour and powdered sugar Transfer the mixture to a small saucepan and bring it to a boil. Allow the blueberries to boil and thicken for 1-2 minutes and then remove the pan from the heat and allow it to sit while the scones finish baking.
  • Author: Reformation Acres