The blueberry pistachio scones made with sourdough discards we serve as snacks in some of our classes have been our biggest hit yet, handsdown!
So much so that we decided to start demonstrating how to make them in our sourdough bread baking classes. Here is the recipe with a little twist. You are sure to enjoy making and eating these delicious scones.
Does the butter need to be cold in these blueberry pistachio scones?
Absolutely! This is key to making any successful scone. Make sure your butter is very, very cold.
I highly recommend using a european butter like Kerrygold
Do I really need to chill the dough?
Yes! We highly recommend chilling the dough for at least 30 minutes. This will ensure that the blueberry pistachio scones keep their nice high shape.
Can I substitute the heavy cream with milk or half and half?
Yes, go for it!
How important is it that I don’t over mix the dough of these blueberry pistachio scones?
Important, so don’t overmix it! You want your blueberry pistachio scones to be light and fluffy. Over mixing will cause your sourdough scones to be tough. Incorporate all ingredients but be gentle with the dough.
Can I substitute fresh fruit with frozen fruit?
You can,just know that your dough won’t be as dry if you are using frozen berries. Any frozen fruit berries will hold and add more moisture to your dough.
On the video you are using a food processor, can I do these blueberry pistachio scones by hand?
Yes you can do it by hand, just like a pie dough.
Here is the sourdough discards scone recipe!
Video and pdf to download.
Hope you enjoy them!