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Sourdough Blueberry Protein Drop Scones Recipe

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4.1 from 15 reviews

These Sourdough Blueberry Protein Drop Scones are a delicious and healthy twist on classic scones, incorporating Greek yogurt, whey protein, and sourdough discard for a moist, tender texture with added protein. Bursting with fresh blueberries and topped with a crunchy sugar crust, these scones are easy to prepare and perfect for breakfast or snack time.

  • Total Time: 1 hour
  • Yield: 10 scones

Ingredients

Wet Ingredients

  • 1¼ cups / 290 grams Greek yogurt
  • 2 scoops / 60 grams whey concentrate (ideally vanilla flavor)
  • ¼ cup / 60 ml milk (or plant milk)
  • 2 tbsp / 30 grams butter, melted and cooled
  • 1 large egg
  • ⅓ cup / 70 grams sugar, plus more to taste and for sprinkling
  • 2-3 tbsp cream or milk for brushing

Dry Ingredients

  • ½ cup / 100 grams sourdough discard
  • 1.5 cups / 290 grams all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup / 100 grams fresh blueberries, plus extra for decorating

Instructions

  1. Blend (or whisk) Your Wet Ingredients and Protein: Add Greek yogurt, whey protein concentrate, milk, melted and cooled butter, egg, and sugar into a blender or a large bowl. Blend or whisk until the mixture is very smooth, ensuring there are no lumps of protein powder.
  2. Add Your Wet Ingredients to the Dry: In a large bowl, combine flour, baking powder, salt, and blueberries. Stir briefly to mix and coat the blueberries with flour. Make a well in the center and pour in the wet protein mixture. Stir gently until a shaggy, wet batter forms that drops heavily from a fork.
  3. Drop Your Scones On a Baking Sheet: Line one or two sheet pans with baking parchment. Using a fork, drop about 10 mounds of batter onto the parchment-lined sheets, spacing them about 2 inches apart. The rough, craggy texture will create crispy bits, and the scones will round out during baking.
  4. Chill the Batter: Refrigerate the scone batter on the sheet pan uncovered for at least 30 minutes (or up to overnight, covered in an inflated large bag to preserve moisture). This allows the flour to hydrate fully, flavors to meld, and baking powder and sourdough discard to activate for better texture and rise.
  5. Bake Your Scones: Preheat your oven to 425°F (220°C). Brush the tops of the scones with cream or milk, sprinkle with sugar for a crunchy, sparkling crust, and add extra blueberries to the tops if desired. Bake until golden and cooked through, about 15-20 minutes.

Notes

  • Using a blender for the wet ingredients helps eliminate protein powder lumps but whisking works as well.
  • For overnight chilling, place the sheet pan inside a large inflated bag to maintain moisture.
  • Demerara sugar provides a nice crunchy texture and sparkle on top, but granulated sugar can be used.
  • Sourdough discard contributes moisture and flavor, improving scone texture.
  • Keep scones spaced adequately on the baking sheet to allow even baking and spreading.
  • Extra blueberries on top create a 'blueberry volcano' effect as they burst during baking.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/sourdough-blueberry-protein-drop-scones-recipe/