Blackberry Honey Sourdough Scones
Servings: 8 scones
Blackberry Honey Sourdough Scones made with frozen grated butter, fresh blackberries, sourdough starter, and finished with a honey vanilla glaze and turbinado sugar crust. Flaky, tender, and just sweet enough. The scone recipe that works with sourdough discard or without, and makes a weekend morning feel like something worth slowing down for.
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Ingredients
FOR THE SCONES:
- 300 g All Purpose Flour
- 50 g Granulated Sugar
- 2 tsp Baking Powder
- 3 g Salt
- 1 stick of Frozen Butter
- 6 oz Fresh Blackberries
- 80 g Sourdough Starter (active or discard OR 50g heavy cream to replace the starter)
- 50 g Honey
- 1 Egg
- 8 g Vanilla Extract
- Heavy Cream (for topping before baking)
- Turbinado Sugar (for topping before baking)
FOR THE GLAZE:
- 250 g Powdered Sugar
- 100 g Honey
- 50 g Milk
- 8 g Vanilla Extract
Instructions
- Preheat the oven to 400°F. Add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.
- Grate the frozen butter into the flour mixture, then cut the blackberries in half and add them to the bowl. Toss the flour mixture to coat the butter and blackberries.
- In a separate bowl, whisk together the starter, honey, egg, and vanilla extract. Pour the wet ingredients over the dry. Combine the ingredients just until the liquid is mostly absorbed, then dump the dough onto a clean surface.
- Using a bench scraper, begin cutting the mixture together, being careful not to over mix. It is essential that the butter remains in visible flecks and does not actually combine into the dough. Then, use your hands to press the dough into a 1 1/2” thick disc. The dough will feel dry, but it will come together as you work it with your hands.
- Cut the disc into 8 even triangles, like a pizza. Place each scone onto a parchment lined baking sheet. Brush the scones with heavy cream and sprinkle a generous layer of turbinado sugar on top.
- Bake for 17 minutes, until the scones are fully set and golden on the bottom.
- While the scones are baking, prepare the glaze by whisking the powdered sugar, honey, milk, and vanilla until smooth. Once the scones are cooled, drizzle with the honey glaze.