Easy Sourdough Scones with Blackberries

It’s teatime! Today I have a recipe for classic English pastries for you: Scones. However, it’s not quite classic. In addition to the flour, sugar, baking powder and cold butter, I also added blackberries to the crumbly dough. I think that makes this version more like the American version of British scones. But I have no regrets! The soft, fresh blackberries work so well in the buttery, flaky scones.

Traditionally, scones are served with clotted cream and jam. Clotted cream is thickened cream and tastes similar to mascarpone. But if your local supermarket (like mine) doesn’t sell clotted cream, the scones also taste great with cream or butter and jam – and of course a cup of Earl Grey. Have fun baking!

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Frequently asked questions about scones

What consistency should the dough have for scones?

The dough should be relatively dry and crumbly. Pieces of butter should still be visible. It is important that no dry flour is left. The consistency of scone dough is similar to the consistency of crumble.

Why should the dough for scones not be kneaded for long?

Scones are characterised by their flaky, crumbly consistency. This dough structure is achieved by not working the butter completely into the dough. It is therefore important that the butter is cold and firm and that the dough is kneaded as briefly as possible.

Does the starter for these sourdough scones have to be freshly fed?

The recipe for these scones works with active starter and sourdough discard because the dough contains additional baking powder as a leavening agent.

What ingredients could be used instead of blackberries?

You can replace the blackberries with other berries such as raspberries, redcurrants or blueberries. Chocolate chips or dried cranberries are also great in scones.

Why do the berries have to be frozen for this scone recipe?

Fresh blackberries are very soft and contain a lot of liquid. They would quickly dissolve during kneading and the dough would become too soft and sticky. It also looks pretty if some of the berries keep their shape when baked. Firm berries such as blueberries can also be added to the dough in an unfrozen state.

What you need for these scones with blackberries and sourdough

  • Flour: I used all-purpose flour for this recipe. This type of flour is best suited for cakes and sweet baked goods.
  • Sugar: I used white sugar for the dough and brown sugar for the crust.
  • Baking powder: You can replace the baking powder with half the amount of baking soda. Together with the acid from the starter, baking soda reacts just like baking powder.
  • Butter: I used a vegan alternative.
  • Blackberries: I love blackberries! You can also replace them in this recipe with other berries, nuts, chocolate chips or dried cranberries.
  • Sourdough discard: As the leavening agent in this recipe is baking powder, you can use fresh starter or discard for your scones.
  • Vanilla extract contains real vanilla, whereas vanilla essence is synthetic flavoring. That’s why I prefer to use homemade.
  • Cream: I used an undiluted oat milk concentrate for this recipe. It is thicker than oat milk and resembles the consistency of cream. You can also use milk, vegan alternatives or water as a liquid.

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Recipe: Easy Sourdough Scones with Blackberries

Scones are an English tea pastry. They consist of flour, sugar, cold butter, a little cream and baking powder. This version also contains sourdough discard and fresh blackberries.
Prep Time 10 minutes
Cook Time 15 minutes
Baking time 25 minutes
Total Time 50 minutes
Course scones
Cuisine british
Servings 8 Scones

Ingredients
  

  • 280 g all purpose flour
  • 100 g sugar
  • 2 tsp. baking powder
  • 1 pinch salt
  • 100 g butter frozen
  • 150 g blackberries frozen
  • 150 g sourdough discard
  • 1 tablespoon vanilla extract
  • 50 g whipped cream or (vegan) milk

Glaze

  • 2 tbsp. whipped cream or (vegan) milk
  • 1 tbsp. brown sugar

Instructions
 

  • Preheat the oven to 200 degrees.
  • Place the flour, sugar, vanilla sugar, vanilla sugar and salt in a bowl.
  • Grate the frozen butter with a kitchen grater and work it roughly into the dry ingredients with your fingers.
  • Add the frozen berries to the bowl and stir briefly until all the berries are covered in flour.
  • Add the sourdough discard and cream to the bowl and mix until no more flour is dry. The dough should only be kneaded and stirred for as short a time as possible. The berries should retain their shape and individual pieces of butter should still be visible.
  • Transfer the dough to the work surface and press into a round, flat shape with your hands. The shape should hold together, but the surface does not have to be homogeneous or smooth.
  • Divide the disc of dough into eight pieces with a knife. Place the pieces on a baking tray, brush with cream or milk and sprinkle with sugar.
  • Bake the scones for about 25 minutes at 200 degrees.
    Auffrischrezept mit altem Anstellgut
  • Serve with whipped cream and jam. Bon appétit!
    Scones mit altem Anstellgut frisch aus dem Ofen

Notes

If the dough gets too warm during processing, the scones should be left to rest in the fridge for at least 30 minutes before baking.
Blackberries: I love blackberries! You can also replace them in this recipe with other berries, nuts, chocolate chips or dried cranberries.
Sourdough discard: As the leavening agent in this recipe is baking powder, you can use fresh starter or discard for your scones.
Flour: I used all-purpose flour for this recipe. This type of flour is best suited for cakes and sweet baked goods.
Sugar: I used white sugar for the dough and brown sugar for the crust.
Baking powder: You can replace the baking powder with half the amount of baking soda. Together with the acid from the starter, baking soda reacts just like baking powder.
Keyword easy, leftovers, no yeast, vegan

Video: How to make sourdough scones

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How to make sourdough scones with berries

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Easy Sourdough Scones with Blackberries

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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