Sourdough Discard Blueberry Lemon Scones
Sourdough Discard Blueberry Lemon Scones are a delightful treat that perfectly marries the tangy notes of sourdough with the sweetness of blueberries and a bright citrus kick from fresh lemon zest. These scones are easy to whip up, making them an ideal choice for breakfast or a cozy afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups flour
- ½ cup sugar
- ¼ teaspoon salt
- ½ tablespoon baking powder
- 3 tablespoons lemon zest
- ¾ cup sourdough starter discard
- ½ cup butter
- ¼ cup milk
- 1 egg
- ½ cup blueberries (fresh or frozen)
- 1 cup powdered sugar
- 1½ tablespoons lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and lemon zest. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs. Gently fold in blueberries.
- In another bowl, mix the sourdough starter discard, milk, and egg until combined. Pour this into the dry ingredients and fold gently until just mixed.
- On a floured surface, shape the dough into an 8-inch circle and cut into 8 wedges. Chill on a lined baking sheet for about 30 minutes.
- Bake for 20-25 minutes until golden brown. Cool on a rack before drizzling with icing made from lemon juice and powdered sugar.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 35mg