Description
Delight in these tangy and tender Sourdough Discard Blueberry Lemon Scones, a perfect breakfast or snack treat featuring fresh blueberries and zesty lemon. Using sourdough starter discard adds a subtle depth of flavor and reduces waste, while the buttery, flaky texture pairs beautifully with the bright burst of citrus and juicy berries.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ tsp salt
- ½ tbsp baking powder
- 3 tbsp lemon zest
Wet Ingredients
- ¾ cup sourdough starter discard
- ½ cup cold butter
- ¼ cup milk
- 1 egg
Add-ins
- ½ cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s properly heated by the time the scones are ready to bake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest. This evenly distributes all the dry ingredients and lemon flavor.
- Cut in Butter: Cut the cold butter into the dry mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs. This step is key to flaky scones.
- Add Blueberries: Gently fold the blueberries into the crumbly mixture, taking care not to crush them if using fresh berries.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, sourdough starter discard, and milk until thoroughly combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep scones tender.
- Shape Dough: Turn the dough out onto a floured surface and shape it into an 8-inch circle. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
- Chill Dough: Place the cut scones on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up the dough and improve texture.
- Bake: Bake the chilled scones in the preheated oven for 20-25 minutes or until they are golden brown around the edges and cooked through.
- Cool: Remove the scones from the oven and transfer to a wire rack to cool slightly before serving or adding icing if desired.
Notes
- Using cold butter is essential for flaky scones; keep your butter and milk chilled until use.
- Frozen blueberries can be used, but do not thaw beforehand to prevent color bleeding and soggy dough.
- Chilling the dough before baking helps maintain the shape and creates a tender texture.
- These scones can be served plain, with a dusting of sugar, or drizzled with a simple lemon glaze for extra sweetness.
- Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
