*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. *
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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.
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.
Ensure your sourdough starter is 50% water and 50% flour by weight. A higher water content will result in a loose and wet dough.
How do I make sourdough discard blueberry lemon scones from scratch?
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.
Can I substitute ingredients in the sourdough blueberry lemon scones recipe?
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.
What is the best way to store leftover blueberry lemon scones?
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.
What can I pair with sourdough discard blueberry lemon scones for a delicious breakfast?
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.
Are sourdough discard blueberry lemon scones suitable for a vegan diet?
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.
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