Sourdough Discard Blueberry Lemon Scones

If you’re looking for a delightful treat that makes the most of your sourdough starter, then you’re in for a real treat with these Sourdough Discard Blueberry Lemon Scones! They’re the perfect combination of sweet blueberries and zesty lemon, making them an irresistible snack for any time of day. Whether it’s a busy weekday morning or a cozy family gathering, these scones bring a touch of warmth and love to your table.

What I adore about this recipe is how easy it is to whip up. With just a few simple ingredients, you can create something truly special that everyone will enjoy. Plus, using sourdough discard means you’re reducing waste while treating yourself to something delicious—it’s a win-win!

Why You’ll Love This Recipe

• Easy to Make: This recipe requires minimal effort, allowing you to enjoy fresh scones without spending hours in the kitchen.
• Family-Friendly: Kids and adults alike love the combination of blueberries and lemon. These scones are sure to please everyone!
• Perfect for Any Occasion: Whether it’s breakfast, brunch, or an afternoon snack, these scones fit right in.
• Versatile: You can easily customize the flavors based on what you have on hand or your mood.
• Deliciously Unique: The sourdough discard adds a lovely tanginess that elevates the flavor profile of traditional scones.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to make these delightful scones. You might already have most of them in your pantry! Here’s what you’ll need:

For the Scones

• 2 cups flour
• ½ cup blueberries (fresh or frozen)
• ¾ cup sourdough starter discard
• ½ cup sugar
• ½ cup butter
• ¼ cup milk
• 3 tablespoons lemon zest
• ½ tablespoon baking powder
• 1 egg
• ¼ teaspoons salt

For the Icing

• 1 cup powdered sugar
• 1½ tablespoons lemon juice

Variations

One of the best things about these scones is their flexibility! You can easily adapt the recipe to suit your tastes or what you have on hand.

• Change the Fruit: Swap out blueberries for raspberries or chopped strawberries for a different fruity twist.
• Add Nuts: Toss in some chopped nuts like walnuts or pecans for added crunch and flavor.
• Make It Vegan: Substitute butter with coconut oil and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Experiment with Spices: Add a pinch of cinnamon or nutmeg for an extra layer of flavor.

How to Make Sourdough Discard Blueberry Lemon Scones

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This high temperature will help give your scones that beautiful golden color and flakiness we all love.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest. This step ensures that all dry ingredients are evenly distributed. Next, use a pastry blender or your fingers to blend in the butter until the mixture resembles pebbles. It’s okay if some bits are larger; they add texture!

Step 3: Add Blueberries

Gently fold in those beautiful blueberries at this stage. Their sweetness will burst through each bite of your scone, making every mouthful delightful.

Step 4: Combine Wet Ingredients

In another bowl, mix together the egg, sourdough starter discard, and milk until well combined. This mixture adds moisture and binds everything together.

Step 5: Combine Everything

Pour the wet ingredients over your dry mixture and gently fold with a spatula until everything is just combined. If it feels too dry, add more milk one tablespoon at a time—this is key for achieving that perfect dough consistency!

Step 6: Shape Your Dough

On a lightly floured surface, form your dough into an 8-inch circle. Use a knife or bench scraper to cut it into 8 wedges. Don’t worry about them being perfect; rustic shapes add charm!

Step 7: Chill Before Baking

Place your cut scones on a parchment-lined baking sheet and pop them into the refrigerator for about 30 minutes. Chilling helps them hold their shape while baking.

Step 8: Bake Your Scones

Now it’s time to bake! Place your chilled scones in the oven for about 20-25 minutes until they turn golden brown on top. Let them cool on a cooling rack so they don’t become soggy.

Step 9: Prepare the Icing

While waiting for your scones to cool down, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed by adding more sugar or juice.

Step 10: Drizzle and Enjoy!

Once cooled, drizzle that lovely icing over your scones. Now they are ready to be enjoyed—each bite bursting with blueberry goodness and zesty lemon flavor!

Enjoy making these Sourdough Discard Blueberry Lemon Scones at home! They are sure to become a cherished favorite in no time!

Pro Tips for Making Sourdough Discard Blueberry Lemon Scones

Making scones can be a delightful and rewarding experience, especially when you use your sourdough discard. Here are some tips to ensure your scones turn out perfectly every time!

• Use cold butter: Chilled butter creates that flaky texture we all love in scones. It helps to create steam during baking, which contributes to the rise and flakiness.

• Don’t overmix the dough: Gently folding the ingredients together preserves the tender crumb of the scones. Overmixing can lead to tough scones that aren’t as enjoyable.

• Chill before baking: Allowing the scones to rest in the refrigerator for 30 minutes before baking helps them maintain their shape and results in a better texture.

• Experiment with add-ins: While blueberries and lemon are a classic combo, feel free to mix it up! Consider adding nuts, dried fruits, or even chocolate chips for a unique twist.

• Adjust sweetness to taste: The amount of sugar can be tailored to your liking. If you prefer less sweetness, reduce the sugar slightly without sacrificing flavor.

How to Serve Sourdough Discard Blueberry Lemon Scones

These scones not only taste great but also look beautiful on any table. Here are some ideas on how to serve them for breakfast, brunch, or even as an afternoon snack.

Garnishes

• Fresh mint leaves: A sprig of mint adds a pop of color and a refreshing aroma that pairs wonderfully with lemon.

• Lemon slices: Thinly sliced lemons placed alongside the scones can enhance their citrus flavor and make for an inviting presentation.

Side Dishes

• Greek yogurt with honey: Creamy yogurt drizzled with honey makes a nutritious accompaniment that complements the tartness of the lemon.

• Fruit salad: A bowl of mixed fresh fruits such as strawberries, raspberries, and kiwi adds brightness and balances out the richness of the scones.

• Herbal tea: Pairing these scones with a warm cup of herbal tea, like chamomile or mint, creates a soothing experience perfect for any time of day.

• Cheese platter: Add some mild cheeses like brie or cream cheese along with crackers for a savory contrast that will delight your taste buds.

With these serving suggestions and pro tips, your Sourdough Discard Blueberry Lemon Scones are sure to impress family and friends alike! Enjoy every bite and happy baking!

Make Ahead and Storage

This recipe is perfect for meal prep, offering delicious scones that can be made in advance and enjoyed at your leisure. Whether you’re planning a special brunch or just want a tasty treat on hand, these scones store beautifully.

Storing Leftovers

• Allow the scones to cool completely.
• Store in an airtight container at room temperature for up to 3 days.
• For longer freshness, place them in the refrigerator for up to a week.

Freezing

• Place cooled scones in a freezer-safe bag or container.
• Seal tightly, removing as much air as possible.
• Freeze for up to 2 months for optimal taste and texture.

Reheating

• Preheat your oven to 350°F (175°C).
• Place the frozen or refrigerated scones on a baking sheet.
• Bake for about 10-15 minutes until warmed through. You may also microwave them for about 15-20 seconds if you prefer!

FAQs

Here are some common questions about making Sourdough Discard Blueberry Lemon Scones.

Can I use different fruits in the Sourdough Discard Blueberry Lemon Scones?

Absolutely! Feel free to substitute blueberries with raspberries, blackberries, or chopped strawberries. Just keep in mind that moisture levels may vary with different fruits.

How do I know when my Sourdough Discard Blueberry Lemon Scones are done baking?

The scones are ready when they turn a nice golden color on top. You can also insert a toothpick into the center; it should come out clean or with just a few crumbs clinging to it.

Can I make this recipe vegan?

Yes! To make these scones vegan, replace the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the regular egg.

How should I store my Sourdough Discard Blueberry Lemon Scones?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

Can I add more lemon zest to enhance the flavor?

Definitely! If you adore lemon flavor, feel free to add more lemon zest according to your taste preference.

Final Thoughts

I hope this Sourdough Discard Blueberry Lemon Scones recipe brings joy and warmth into your kitchen! It’s an excellent way to utilize sourdough discard while treating yourself and loved ones to something special. Enjoy every bite of these delightful scones, and don’t hesitate to share your experience with me. Happy baking!