Name: Sourdough Blueberry Lemon Scones - Easy Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8 servings
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 breakfast treat; they’re a delightful journey into flavor and a brilliant way to reduce waste in your kitchen. If you’ve ever found yourself with a surplus of tangy sourdough discard, this recipe is about to become your new best friend. What makes these scones so irresistible? It’s the perfect marriage of textures and tastes: a tender, slightly chewy crum extractb courtesy of the discard, bursts of sweet-tart blueberries, and a bright, zesty kick from fresh lemon. They’re wonderfully rustic yet elegant, making them ideal for a leisurely weekend brunch, an afternoon pick-me-up with a cup of tea, or even a thoughtful homemade gift. We all love a good scone, but the unique tang and depth of flavor that sourdough discard imparts elevate these Sourdough Discard Blueberry Lemon Scones to an entirely new level of deliciousness. Get ready to transform that humble discard into something truly extraordinary.

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen)
¾ cup sourdough starter discard (at room temperature)
½ cup granulated sugar
½ cup unsalted butter (cold and cubed)
¼ cup milk (whole or 2%)
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

Mixing the Dry Ingredients

Let’s get started by combining all our dry ingredients. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ cup of granulated sugar, ½ tablespoon of baking powder, and ¼ teaspoon of salt. Whisking these together ensures that the leavening agent and salt are evenly distributed throughout the flour, which is crucial for consistent scones. This step also helps to aerate the flour slightly, contributing to a lighter texture.

Incorporating the Cold Butter

Now, for the butter! Make sure your ½ cup of unsalted butter is nice and cold. Cut it into small cubes. Add these cold butter cubes to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, work the butter into the flour mixture until it resembles coarse crum extractbs, with some pea-sized pieces of butter still visible. These larger pieces of butter are what create those wonderful flaky layers in your scones. Don’t overwork the dough at this stage; we want those distinct butter pockets.

Adding Wet Ingredients and Sourdough Discard

In a separate small bowl, whisk together the ¾ cup of sourdough starter discard (ensure it’s at room temperature for easier incorporation), ¼ cup of milk, and 1 large egg. Now, add this wet mixture to your dry ingredients. Gently fold everything together with a spatula or wooden spoon until just combined. Be careful not to overmix; a slightly shaggy dough is perfect. Overmixing will develop the gluten too much, leading to tough scones.

Adding the Flavor Burst: Blueberries and Lemon Zest

It’s time to add the stars of our Sourdough Discard Blueberry Lemon Scones! Gently fold in the ½ cup of blueberries and the 3 tablespoons of lemon zest. If you’re using frozen blueberries, do not thaw them first; adding them frozen helps prevent them from bleeding too much color into the dough. Again, fold gently until the blueberries and zest are evenly distributed. The bright pop of the blueberries and the fragrant lemon zest will infuse every bite with delicious flavor.

Shaping and Baking the Scones

Forming and Cutting the Scones

Turn the dough out onto a lightly floured surface. Gently pat the dough into a disk about ¾-inch thick. You can either use a biscuit cutter to cut out rounds or cut the disk into 6-8 wedges, like a pizza. Place the cut scones onto a baking sheet lined with parchment paper. If you have time and want even thicker, fluffier scones, you can chill the cut scones in the refrigerator for about 15-20 minutes before baking. This helps the butter stay cold and firm.

Baking to Golden Perfection

Preheat your oven to 400°F (200°C). Bake the scones for 18-22 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the size of your scones. Keep an eye on them, especially towards the end of the baking time, to prevent them from burning.

Creating the Lemon Glaze

Whisking the Glaze Ingredients

While the scones are baking or cooling, let’s whip up a simple yet delightful lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 1½ tablespoons of fresh lemon juice. Start with the lemon juice and add more, a tiny bit at a time, if needed, until you reach your desired drizzling consistency. You want it thick enough to coat the scones without being too runny. You can also add a tiny splash of milk or water if the glaze becomes too thick. The lemon juice will add a lovely tangy counterpoint to the sweetness of the glaze and the scones.

Glazing the Cooled Scones

Once the scones have cooled slightly on the baking sheet (they should still be warm but not piping hot), you can drizzle or spread the lemon glaze over them. Use a spoon or a small offset spatula to generously coat the tops of the scones. The warmth of the scones will help the glaze melt slightly and adhere beautifully. Allow the glaze to set for a few minutes before serving. These Sourdough Discard Blueberry Lemon Scones are best enjoyed fresh, but they store well in an airtight container at room temperature for a day or two.

Conclusion:

And there you have it – a delightful batch of Sourdough Discard Blueberry Lemon Scones! We hope you enjoyed this journey into creating these wonderfully tender and flavorful scones. The slight tang from the sourdough discard perfectly complements the burst of sweet blueberries and the bright zest of lemon, creating a truly unique and satisfying treat. These scones are fantastic on their own, but they also pair beautifully with a cup of your favorite tea or coffee, or even a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Don’t be afraid to get creative! Feel free to swap out the blueberries for other berries like raspberries or blackberries, or add a pinch of cardamom for a warmer spice. The key is to have fun and enjoy the process. We encourage you to bake these Sourdough Discard Blueberry Lemon Scones again and again, experimenting with flavors and perfecting your technique. Happy baking!

Frequently Asked Questions:

What can I do with leftover sourdough discard?

Sourdough discard is incredibly versatile! Besides these delicious Sourdough Discard Blueberry Lemon Scones, you can use it in pancakes, waffles, crackers, quick breads, and even as a binder in meatballs or meatloaf for added flavor and a tender texture. It’s a fantastic way to minimize food waste and add a unique depth to your cooking.

Can I freeze the Sourdough Discard Blueberry Lemon Scones?

Absolutely! Once cooled completely, you can wrap the scones tightly in plastic wrap and then in foil, or store them in an airtight container. They can be frozen for up to 2-3 months. To reheat, you can either let them thaw at room temperature or warm them gently in a low oven for a few minutes until they’re delightfully fresh again.