Blueberry Lemon Sourdough Discard Scones
These blueberry lemon sourdough discard scones are super easy to make and are a great way to use up extra sourdough discard!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cane sugar You can also use white sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 stick frozen unsalted butter You want to make sure you are using very cold butter. The easiest way to do this is to pop your stick of butter in the freezer, about 20 minutes before you start making your scones. I usually toss a box of butter into the freezer when I get home from shopping; that way, I always have some cold and ready for baking!
- zest of 1 lemon
- 1 cup fresh blueberries washed
Wet Ingredients
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp heavy cream you can sub milk or half n’ half
- 1/2 cup sourdough discard You can also make these scones with an active starter!
Topping
- heavy cream for brushing on top of the scones
- 3 tbsp coarse sugar for sprinkling. I like to use cane sugar
Instructions
- In a small bowl, combine the wet ingredients and whisk until smooth. Set aside until ready to use.
- In a large bowl, combine the flour, baking powder, sugar, and salt. Then, using a cheese grater, grate your frozen butter into your flour mixture and gently mix with your hands until just combined.
- Add the lemon zest and mix, then add the washed blueberries and toss gently to coat the berries in the flour.
- Pour the wet ingredients into your large mixing bowl. Then, using your hands, carefully mix everything until the mixture forms a ball. Doing your best not to squish all the berries!
- Wash your hands and line a large baking sheet with parchment paper.
- Turn your scone dough out onto your prepared baking sheet. And using your hands, gently press it out until it is roughly an 8 inch circle, about 1/2-1 inch thick.
- Then, using a sharp knife, cut your circle into 8 triangles(like a pie). Now you can either separate your scones now, so that they aren’t touching, or wait to separate them until after they have chilled. If your scones are more on the sticky/wet side, I would recommend waiting until after they have chilled.
- Place your baking sheet in the fridge and allow the scones to chill/ferment for at least 30 minutes(see notes for how to ferment longer)
- After 30 minutes, preheat your oven to 400 degrees F. Remove your unbaked scones from the fridge and separate if needed, so they are not touching each other.
- Brush the top of your scones with heavy cream, and then sprinkle a generous amount of sugar over the tops
- Put your scones in the oven and bake for 20-25 minutes, or until golden brown.
- Allow the scones to cool on the baking sheet until ready to serve. Scones can be served warm, but I find they taste better once they have cooled to room temperature.
- Enjoy!
Notes
Any leftover scones can be stored in an airtight container or wrapped tightly in plastic wrap and stored at room temperature for up to 3 days!
I usually only ferment/chill my scones for 30 minutes to 1 hour, but you can ferment them longer! I know people who ferment their scones for three days before baking! So feel free to play around with them and see what works best for you. I recommend a shorter ferment/chill time if you are using fresh fruit/berries. To help avoid your fruit spoiling!
I love these scones as is, but feel free to add some fresh lemon juice or more zest to give them a stronger lemon flavor. You can even make a tangy lemon icing to drizzle over the tops before serving!
I would recommend using fresh blueberries for these scones, but you can use frozen ones if that is all you have on hand. Just keep in mind, they will probably dye your dough purple!
You can also use the base of this recipe to make plain scones or any of your favorite scone recipes! Add any of your favorite add-ins, such as chocolate chips, fresh fruit, or berries, to create a variety of different scone flavors and combinations!
Nutrition
Serving: 1sconeCalories: 334kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 57mgSodium: 316mgPotassium: 65mgFiber: 1gSugar: 19gVitamin A: 476IUVitamin C: 2mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!