Print

Sourdough Discard Blueberry Lemon Scones

Sourdough Discard Blueberry Lemon Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful taste of Sourdough Discard Blueberry Lemon Scones, a perfect blend of sweet blueberries and zesty lemon that elevates any occasion. These scones are not only easy to prepare but also a fantastic way to utilize your sourdough starter discard, reducing waste while treating yourself to delicious baked goods. Whether it’s a cozy breakfast, an afternoon snack, or a charming brunch with friends, these scones will impress everyone at the table. With their tender crumb and burst of fruity flavor, they promise to be a cherished addition to your recipe collection.

Ingredients

Scale
  • 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 teaspoon salt

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and lemon zest. Blend in cold butter until the mixture resembles pebbles.
  3. Gently fold in blueberries.
  4. In another bowl, mix egg, sourdough discard, and milk until combined.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined; add more milk if needed for consistency.
  6. Form the dough into an 8-inch circle on a floured surface and cut into 8 wedges.
  7. Chill the cut scones for 30 minutes on a parchment-lined baking sheet.
  8. Bake for 20-25 minutes until golden brown; cool on a wire rack.
  9. For icing, whisk powdered sugar with lemon juice and drizzle over cooled scones.

Nutrition