Name: Sourdough Discard Blueberry Lemon Scones
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 2 cups all-purpose flour; ½ cup blueberries (fresh or frozen); ¾ cup sourdough starter discard; ½ cup granulated sugar; ½ cup unsalted butter, cold and cubed; ¼ cup milk; 3 tablespoons lemon zest; ½ tablespoon baking powder; 1 large egg; ¼ teaspoon salt; 1 cup powdered sugar; 1½ tablespoons fresh lemon juice

Sourdough discard blueberry lemon scones are more than just a delicious baked good; they’re a delightful way to transform that often-forgotten sourdough starter discard into something truly magical. If you’re a baker who’s fallen in love with the tangy allure of sourdough, you know the joy of using your active starter. But what about the discard? We’ve found the perfect solution, and it’s bursting with bright, summery flavors. These scones are incredibly popular because they offer a tender crum extractb with a satisfying chew, all thanks to the unique properties of sourdough discard. The zesty kick of lemon perfectly complements the sweet burst of blueberries, creating a harmonious flavor profile that’s both refreshing and comforting. What truly makes these sourdough discard blueberry lemon scones special is their incredible versatility and the subtle, complex flavor that only sourdough can impart. They’re ideal for a leisurely weekend brunch, an afternoon tea, or even just a quiet moment with your favorite coffee.

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen)
¾ cup sourdough starter discard
½ cup granulated sugar
½ cup unsalted butter, cold and cubed
¼ cup milk
3 tablespoons lemon zest (from about 2-3 lemons)
½ tablespoon baking powder
1 large egg
¼ teaspoon salt
1 cup powdered sugar
1½ tablespoons fresh lemon juice

Preparing the Scone Dough

Step 1: Combine Dry Ingredients and Cut in Butter

First, in a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ cup granulated sugar, ½ tablespoon baking powder, and ¼ teaspoon salt. This ensures all the dry ingredients are evenly distributed, which is crucial for consistent leavening and sweetness in your Sourdough Discard Blueberry Lemon Scones. Next, add the ½ cup of cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter remaining. These little butter pieces are what will create those wonderfully flaky layers in your scones. Don’t overwork the dough at this stage; the goal is to coat the flour with butter, not to create a smooth paste.

Step 2: Incorporate Wet Ingredients and Flavorings

In a separate small bowl, whisk together the ¾ cup sourdough starter discard, ¼ cup milk, 1 large egg, and the 3 tablespoons of lemon zest. The sourdough discard adds a subtle tang and helps with tenderness, while the lemon zest provides an incredible burst of citrusy aroma and flavor that will be a hallmark of these Sourdough Discard Blueberry Lemon Scones. Once the wet ingredients are well combined, pour them into the dry ingredients. Gently mix everything together with a spatula or wooden spoon until just combined. Be careful not to overmix the dough, as this can lead to tough scones. It’s okay if the dough looks a little shaggy.

Step 3: Fold in Blueberries and Shape the Dough

Now, it’s time to add the star of our Sourdough Discard Blueberry Lemon Scones: the blueberries! If you’re using frozen blueberries, you don’t need to thaw them; just gently fold them into the dough. If using fresh, give them a quick rinse and pat them dry before adding. Gently fold them in until they are evenly distributed throughout the dough. Again, avoid overmixing. Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands and pat it into a disc about 1 inch thick. This disc will be easier to cut into wedges.

Step 4: Cut and Bake the Scones

Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges, like a pizza. Carefully transfer the scone wedges to a baking sheet lined with parchment paper, leaving a little space between each scone. You can gently reshape any that have become a bit misshapen. For an extra golden-brown finish, you can brush the tops of the scones with a little extra milk or a beaten egg, although this is entirely optional. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The aroma of baking Sourdough Discard Blueberry Lemon Scones will fill your kitchen at this point!

Creating the Lemon Glaze

Step 5: Prepare and Drizzle the Glaze

While your Sourdough Discard Blueberry Lemon Scones are baking, it’s the perfect time to prepare the bright and zesty lemon glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 1½ tablespoons of fresh lemon juice. Start with the lemon juice and add more, a teaspoon at a time, if needed, until you achieve a pourable but not too runny consistency. The glaze should be thick enough to coat the scones but still drizzle beautifully. Once the scones are out of the oven and have cooled slightly on the baking sheet for about 5 minutes, transfer them to a wire rack to cool completely. Once the scones are completely cool, generously drizzle the lemon glaze over the tops, letting it drip down the sides. The combination of the tender, tangy scone and the sweet, citrusy glaze is simply divine. Allow the glaze to set for about 15-20 minutes before serving. Enjoy your delicious homemade Sourdough Discard Blueberry Lemon Scones!

Conclusion:

And there you have it! Your journey into crafting delicious Sourdough Discard Blueberry Lemon Scones is complete. We’ve walked through each step, from activating your sourdough discard to achieving that perfect golden-brown finish. These scones are a wonderful way to use up that flavorful discard, transforming it into a treat that’s both tangy and sweet. They boast a delightful crum extractb, bursting with juicy blueberries and brightened by a zesty lemon aroma. I truly encourage you to give this recipe a try – the satisfaction of pulling these fragrant scones from your oven is immense!

For serving, these Sourdough Discard Blueberry Lemon Scones are fantastic warm, perhaps with a dollop of clotted cream or a drizzle of extra lemon glaze. They pair beautifully with a cup of tea or coffee, making for a perfect afternoon snack or a delightful breakfast indulgence. Don’t be afraid to get creative with variations! You could swap the blueberries for raspberries or even add a sprinkle of chopped almonds for extra crunch. A touch of lavender could also add an elegant floral note.

Frequently Asked Questions:

Can I make these scones without sourdough discard?

While this recipe is specifically designed to utilize sourdough discard for its unique flavor and texture, you could adapt it using a standard scone recipe and omitting the discard. However, you would miss out on the characteristic tang andrum extractewy crumb that the discard provides.

How should I store leftover Sourdough Discard Blueberry Lemon Scones?

Once completely cooled, store your Sourdough Discard Blueberry Lemon Scones in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them, well-wrapped, for up to 3 months. Simply thaw at room temperature or gently reheat in a low oven.