Sourdough Discard Blueberry Lemon Scones

To make sourdough discard blueberry lemon scones, start by preheating your oven to 425°F (220°C). In a mixing bowl, whisk together 2 cups of flour, 0.5 cup of sugar, 0.25 tsp of salt, 0.5 tbsp of baking powder, and 3 tbsp of lemon zest. Blend in 0.5 cup of butter until the mixture is pebbly, then add 0.5 cup of blueberries. In another bowl, mix 1 egg, 0.75 cup of sourdough starter discard, and 0.25 cup of milk. Combine the wet and dry ingredients, shape the dough, cut into pieces, refrigerate, and bake for 20-25 minutes.

Yes, you can substitute ingredients in this recipe! For a dairy-free option, use coconut oil or a dairy-free butter substitute instead of regular butter, and almond milk or oat milk in place of regular milk. If you don't have blueberries, you can use raspberries or chopped strawberries. For a gluten-free version, try using a gluten-free all-purpose flour blend.

To store leftover blueberry lemon scones, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.

Sourdough discard blueberry lemon scones pair wonderfully with a variety of breakfast items. Consider serving them with a side of fresh fruit, a dollop of clotted cream, or a smear of lemon curd. They also go well with a hot cup of tea or coffee, making for a delightful breakfast or afternoon snack.

The traditional recipe for sourdough discard blueberry lemon scones is not vegan due to the use of butter and egg. However, you can easily make them vegan by substituting the butter with a plant-based alternative and using a flax egg (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water) instead of the regular egg. This way, you can enjoy these delicious scones while adhering to a vegan diet.