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 flaky 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 whipped cream or butter and jam – and a cup of Earl Grey, of course. Have fun baking!

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.

Frequently asked questions about scones

What consistency should the dough for scones have?

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 can be made with fresh starter or 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 raw to the dough.

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 discrad: As the leavening agent in this recipe is baking powder, you can use fresh starter or discard for your scones.
  • Vanilla extract from real vanilla. 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.

You can find more product recommendations here.

More recipes with sourdough discard

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month’s time, it will be St. John’s Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I’m making fluffy rhubarb muffins with sourdough. The batter is…

read more
Gluten-free Sourdough Buckwheat Waffles Overnight

Gluten-free Sourdough Buckwheat Waffles Overnight

These gluten-free waffles are made with gluten-free sourdough starter and freshly ground buckwheat. As a result, they contain a lot of nutrients and fiber. Depending on the topping, buckwheat waffles are a healthy snack, a delicious breakfast or a sweet dessert. They…

read more

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 cake flour
  • 100 g sugar
  • 2 tsp. baking powder
  • ½ tsp. 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 discrad: 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

How to make sourdough scones with berries

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Easy Sourdough Scones with Blackberries

Hey, so happy you’re here! 🧡

 

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

Recommended Recipes

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month's time, it will be St. John's Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I'm making fluffy rhubarb muffins with sourdough. The batter is...

read more
Easy Sourdough Fougasse Overnight

Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French...

read more
Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That's why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father's Day. Why you should definitely try these sourdough rolls The...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Glutenfreie Sauerteig Waffeln mit Buchweizenmehl

Five Zero-Waste Recipes for Your Sourdough Discard

Subscribe to our sourdough newsletter 💌

and get our best 5+ sourdough discard recipes!

Great that you are here! Please check your inbox to confirm your registration and start the e-mail series. 🧡 Please also check your spam folder if you have not received an email from Krümelig.