Sourdough Discard Blueberry Lemon Scones
Sourdough Discard Blueberry Lemon Scones are a delightful fusion of tangy sourdough, sweet blueberries, and zesty lemon. These fluffy treats are perfect for breakfast, brunch, or as an afternoon snack. With their unique flavor profile and flaky texture, they are sure to impress your family and friends. Utilizing your sourdough starter discard not only reduces food waste but also adds depth to this easy recipe. Enjoy them warm or drizzled with a simple lemon icing for an extra special touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 8 scones 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup blueberries (fresh or frozen)
- ¾ cup sourdough starter discard
- ½ cup sugar
- ½ cup butter (cold)
- ¼ cup milk
- 3 tablespoons lemon zest
- ½ tablespoon baking powder
- 1 egg
- ¼ teaspoon salt
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 until the mixture resembles coarse crumbs.
- Gently fold in blueberries.
- In another bowl, combine egg, sourdough discard, and milk; mix well.
- Pour wet ingredients into dry ingredients and fold until just combined. If the dough is too dry, add more milk one tablespoon at a time.
- Shape the dough into an 8-inch circle on a floured surface and cut into wedges.
- Place scones on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 scone (about 75g)
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg