What You'll Need
1/2 cup + 1 Tbsp (135 ml) heavy cream or buttermilk, plus more for brushing
1/4 cup (50g) sourdough discard, cold from the fridge
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
1 1/4 cup (160g) all purpose sonora flour
1 1/4 cup (160g) semolina flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/2 cup (113g) unsalted butter, cold and cut into small cubes
1 cup (140g) frozen blueberries
Raw sugar for finishing
Directions
In a small bowl, combine cream, egg, sourdough discard, vanilla, and lemon zest until smooth. In a medium bowl, whisk flour, semolina, baking powder, salt, and sugar. Add butter, working it into pea-sized pieces with your fingertips.
Toss blueberries in the flour mixture, then drizzle in the cream mixture, stirring with a large fork until evenly moistened. Gently knead the dough a few times to bring it together.
Turn the dough onto a floured surface and shape it into a 7-inch circle. Freeze on a parchment-lined baking sheet for 20 minutes.
Preheat oven to 400°F. Cut the disc into 8 triangles, place on a parchment-lined pan, brush with cream, and sprinkle with turbinado sugar. Bake for 18–22 minutes, rotating halfway, until golden.
Cool briefly on the sheet, then transfer to a wire rack.
