Ingredients
Units
Scale
- Scones
- 2 cups sourdough starter
- 1 1/2 cups whole wheat flour
- 3/4 cup all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 3/4 cup sugar
- 3/4 cup better
- 3/4 cup rolled oats
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/4 cup blueberries, fresh or frozen
- Blueberry Glaze
- 1 cup blueberries, fresh or thawed
- 3/4 cup powdered sugar
- 1 Tablespoon flour or cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- pinch of salt
Instructions
- Line 2- 8″ round cake pans with plastic wrap and lightly smear the plastic with soft butter.
- Divide the blueberries and sprinkle them between the two pans.
- In a large bowl, mix the whole wheat flour, all purpose flour, baking powder, baking soda, salt, and sugar together.
- Cut in the butter until the mixture is crumbly.
- Stir in the oats.
- In a separate bowl, stir the sourdough start, milk, and vanilla together.
- Stir the wet ingredients into the dry ones and divide the dough between the pans, over the berries.
- Press the dough flat.
- Cover with plastic wrap and allow the dough to sit for 1-2 hours to activate the sourdough.
- 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.)
- To bake, unwrap the frozen dough and allow it to sit for about 10 minutes.
- Cut them into 8 slices and arrange them on a greased baking sheet.
- Preheat the oven to 400 degrees while the dough continues to thaw.
- Brush with an egg wash if desired.
- Bake for 30 minutes and drizzle with the glaze when done.
- 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.