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
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.
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.
The recipe for these scones works with active starter and sourdough discard because the dough contains additional baking powder as a leavening agent.
You can replace the blackberries with other berries such as raspberries, redcurrants or blueberries. Chocolate chips or dried cranberries are also great in scones.
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.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
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Recipe: Easy Sourdough Scones with Blackberries
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.
- Serve with whipped cream and jam. Bon appétit!
Notes
Video: How to make sourdough scones
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