Ingredients:

• 260g AP flour
• 1/2 cup granulated sugar
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1 stick (8 tbsp) of unsalted butter, frozen
• 1 cup freeze dried blueberries (I use freeze dried so they don’t add extra moisture to the dough)
• 125g sourdough discard
• 1 large egg
• 2 tsp vanilla extract
• 3 tbsp of milk (or heavy cream)

Optional topping:

• 2 tbsp milk (or heavy cream)
• Course/sanding sugar

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate your frozen butter over this mixture. About half way through the stick, lightly toss with a fork to coat the butter shreds. Then grate the rest of the stick and lightly toss again with a fork. Add your freeze dried blueberries to the mixture and gently mix them in. Then use a pastry cutter or bench scraper to cut the butter into the flour until it is crumbly and pea sized.

In a separate bowl, add your sourdough discard, egg, vanilla extract, and milk. Whisk them together until smooth.

Then pour your liquid ingredients into the flour and butter mixture. Use a fork to mix this together into a crumbly dough. You do not need to add more liquid, even though it will seem dry.

Dump your dough onto a lightly floured surface and press the dough together with your hands into an approximately 8″ circle. Use a bench scraper or knife to cut the circle into 8 even wedges (pizza slice style). Place them on a parchment paper lined baking sheet with about an inch in between them. Then put the baking sheet in the fridge to chill for at least 30 minutes.

Preheat your oven to 400F. Once the oven is preheated, brush the tops of the wedges with milk or heavy cream, and sprinkle the course sugar on top. Bake for 18-22 min, or until golden brown. Transfer to a cooling rack, or serve warm.