Sourdough Blueberry Scones

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200°C). Prepare a muffin tin for baking the scones in muffin shape :)

Step 2

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and cardamom.

Step 3

Cut in the ghee: Add the cold ghee to the dry ingredients. Use a pastry cutter or your fingers to rub the ghee into the flour until the mixture resembles coarse crumbs.

Step 4

Add the blueberries: Gently toss the blueberries in the flour mixture, coating them evenly.

Step 5

Mix the wet ingredients: In a separate bowl, whisk together the sourdough discard, non-dairy milk, egg, and vanilla extract.

Step 6

Combine the mixtures: Pour the wet ingredients into the dry mixture. Stir gently with a fork or spatula until the dough just comes together. Be careful not to overmix; the dough should be slightly sticky.

Step 7

Shape the dough: Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick circle. Cut into 8 wedges (like a pizza) or use a biscuit cutter for rounds.

Step 8

Chill (optional): For the flakiest scones, place the shaped dough in the fridge for 10-15 minutes to firm up before baking.

Step 9

Bake: Arrange the scones on the prepared baking sheet, leaving space between each. Brush the tops with non-dairy milk and sprinkle with sugar if desired. Bake for 18-22 minutes, or until the scones are golden brown and firm to the touch.

Step 10

Cool and enjoy: Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.