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

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

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.

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

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

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.

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

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

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

Bake for 18-22 minutes until lightly golden.

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

Store in an air tight container or freeze.

Enjoy!