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Sourdough discard blueberry and cinnamon (vegan) scones


I saw an instagram post with scones involved and I wanted one. I also had some sourdough discard to use, and a strong desire to keep experimenting with my new grain mill. One grain I hadn't experimented yet is soft white wheat berries, which are a variety of wheat best suited to pastry work, as opposed to bread baking, due to their low protein content. Given all of this, I whipped up a recipe for sourdough discard blueberry scones and the results were excellent. Because of the whole grains, you can even argue that they are a health food! If you don't have a sourdough starter, you can substitute 1/2 cup of flour with 1/4 cup of water or just leave it out.


Ingredients:

For the scones:

300g milled soft white wheat berries, or around 2 1/4 cups spelt, whole wheat, or whole wheat pastry flour

1 tbsp baking powder

8 tbsp vegan butter

1/2 cup sourdough starter (optional, or sub extra 1/2 cup flour and 1/4 cup water)

1/2 cup sugar

1 tsp vanilla

1 tsp salt (only if your butter is unsalted)

1/2 tsp cinnamon

1/2 cup nondairy milk

3/4 cup frozen or fresh blueberries (I used frozen wild blueberries)


For the glaze:

1 tbsp maple syrup

1 tbsp non-dairy milk

1 tsp vanilla

pinch of salt

3/4 cup powdered sugar


  1. Preheat oven to 400F. Add the baking powder into the flour and mix well. Add the vegan butter to the flour, and using a pastry cutter or fork, cut the butter into the flour until it resembles a crumbly dough.

  2. Whisk the remaining ingredients (except for the blueberries) together, incorporating the sourdough starter smoothly into the wet ingredients. Add the wet mixture to the dry and mix with a spatula until they are well combined. Then, fold in the blueberries gently. I like to use frozen here, since they do not fall apart when mixed in - no need to thaw.

  3. Flatten the dough out into an approximately 1.5 inch thick circle and use a knife or pizza cutter to cut into 8 scones, as shown above. Separate the scones out and bake at 400 on parchment paper or a silicone mat for 27-30 minutes and then cool on a wire rack.

  4. While the scones cool, prepare the glaze. Mix the maple syrup, nondairy milk, vanilla, and salt together. Add the powdered sugar and whisk well with a fork. Drizzle the glaze over the scones. This can be done while they are still warm, the glaze will still solidify quickly.

I hope you enjoy these!


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