Blueberry Lemon Sourdough Scones (using discard)

By: Amber Grangroth

Blueberry Lemon Sourdough Scones are perfectly crumbly, filled with sweet blueberries (I like using frozen wild blueberries), and a bit of lemon to brighten things up a little!

You can use any fresh or frozen blueberries in this recipe. But I prefer the small size and sweetness of the wild ones!

I like to use the dough blade in my food processor to cut the butter into the flour mixture. This can be done in just seconds and makes the process of making scones so much easier.

If you don’t have a food processor, use a pastry cutter or two knives criss crossing to cut in the butter.

They are delicious brushed with milk and a sprinkling of sugar before baking or make a lemon glaze to drizzle over them after they’ve cooled.

I prefer just a little milk and sugar, but if you like a sweeter more dessert like scone, then by all means glaze them up! You do you!

Then enjoy one with a good cup of coffee, and a friend too! Cause friends, coffee, and scones just go so well together! Enjoy!

Blueberry Lemon Sourdough Scones (using discard) Recipe

Ingredients:

1 3/4 cup flour
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
Zest of 1 lemon
1/2 cup cold butter
1/2 cup sourdough discard
1 egg
1 Tbsp lemon juice
2 Tbsp cream
1/2 cup white chocolate chips (optional)
1/2 cup frozen wild blueberries

Brush with milk or cream and sprinkle with sugar

Glaze:
1 cup powdered sugar
1 tsp lemon juice
Pinch of salt
1 1/2 Tbsp milk
Mix well until smooth and drizzle on scones

Instructions:

1. Preheat oven to 400°F, line a baking sheet with parchment paper

2. In a medium bowl or food processor with a dough blade, add flour, sugar, salt, baking powder, lemon zest, and mix.

3. Cut in 1/2 cup cold butter until the mixture is crumbly. Dump into a medium-sized bowl if you were using a food processor.

4. Add blueberries and mix gently. Add the white chocolate chips here if using.

5. In a separate bowl, add sourdough discard, egg, lemon juice, and cream and mix well.

6. Add the wet ingredients to the dry ingredients and gently mix with a fork and gently fold over itself  to form a slightly crumbly dough. If the dough is too dry, add another tablespoon of cream.

7. Dump the scone dough onto the parchment lined baking sheet and gently pat out to form a circle.

8. Cut the dough into eight equal triangles and separate evenly over the baking sheet

9. Brush each scone with milk and sprinkle with sugar if desired. This is optional!

10. Bake for 18-22 minutes until lightly golden.

11. Let cool on a cooling rack and top with lemon glaze if desired.

12. Store in an air tight container or freeze.

13. Enjoy!