Sourdough Discard Blueberry Lemon Scones
by Sean (@manmeetsoven)*Quick, easy, soft, and buttery scones with a hint of that sourdough bite. These blueberry lemon scones make use of discard from your sourdough starter that is simply irresistible. They will quickly become a favorite in your household. *
Ingredients
Scones
- 2cupsflour
- 1/2cupblueberries
- 3/4cupsourdough starter discard
- 1/2cupsugar
- 1/2cupbutter
- 1/4cupmilk
- 3tbsplemon zest
- 1/2tbspbaking powder
- 1pieceegg
- 1/4tspsalt
Icing
- 1cuppowdered sugar
- 1 1/2tbsplemon juice
How to make Sourdough Discard Blueberry Lemon Scones
Preparing the Scones
Preheat the oven to 425°F (220°C, gas mark 7).
In a large mixing bowl, whisk the flour, sugar, salt, baking powder, and lemon zest.
Blend in the butter with a pastry blender or your fingers until the mixture takes on a pebbly consistency. Add the blueberries.
Mix the egg, starter, and milk together until combined.
Pour the wet ingredients over the dry ingredients and gently fold and mix with a spatula until all contents stick together. If the dough is dry, add additional milk 1 tbsp at a time.
On a lightly floured surface, create a mound of dough and shape it into a circle about 8 inches in diameter. Cut the dome into 8 pieces.
Place the scones on a baking sheet lined with parchment paper or a silicone mat and refrigerate for 30 minutes.
Bake for 20-25 minutes until the tops are a nice golden color. Cool on a cooling rack.
Preparing the Icing
Mix the lemon juice with the powdered sugar until the icing is smooth. Adjust with more sugar or juice to achieve the desired consistency.
Drizzle the icing over the cooled scones.
Tips & Tricks
Ensure your sourdough starter is 50% water and 50% flour by weight. A higher water content will result in a loose and wet dough.
Recipe by
Sean
(@manmeetsoven)
I have a food blog that is all about making cooking accessible to everyone. I aim to provide a wide range of recipes, from comfort...