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.
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
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.
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.
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.
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!