WILD BLUEBERRY ALMOND SOURDOUGH SCONES

Preheat the oven to 425F. Line a baking sheet with parchment paper; set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, whisk together the greek yogurt, sourdough discard, maple syrup, egg, and almond extract, until combined and smooth.

Grate the cold butter into the flour mixture and mix, or use a pastry cutter to cut the butter pieces into the flour mixture until they are in pea-sized chunks. 

Add the wet ingredient mixture to the dry ingredients, and stir to form a dough. Add more greek yogurt as needed to get a soft and somewhat sticky dough. 

Then either in the bowl or on a floured surface, fold in the blueberries gently.

If you haven’t yet, scrape the dough out onto a floured work surface. Pat the dough out into a rectangle, and fold over itself 3-4 times, rotating and pressing down firmly in between each. 

Shape the dough into a large circle, about 1-1.5” thick. Divide the circle into 8 triangles.

Transfer the scones to the prepared baking sheet, and brush the tops with heavy cream. Then, sprinkle the tops with the sliced almonds and turbniado sugar.

Bake at 425F for 12-15 minutes or until golden brown. 

Remove and transfer to a wire cooling rack. Allow to cool for at least 5 minutes before serving.

Serve the scones warm with butter and flaky sea salt, if desired,

Enjoy!