Lemon Blueberry Sourdough Scones
Ingredients
- 380 grams all-purpose flour
scant 3 cups
- 65 grams granulated sugar
about 1/3 cup
- 15 grams baking powder
1 Tablespoon
- 3 grams salt
about 1/2 teaspoon
- 113 grams unsalted butter
about 8 Tablespoons
- 250 grams fresh blueberries
about 1 1/2 cups
- 2 large eggs
about 100 grams
- 100 grams sourdough discard
scant 1/2 cup
- 60 grams heavy cream
about 1/4 cup
- 20 grams milk
about 4 teaspoons
- 4 grams vanilla extract
about 1 teaspoon
- zest from 1 lemon
- 130 grams powdered sugar
about 1 cup
- 30 grams heavy cream
about 2 Tablespoons
- juice from 1 lemon
about 20 grams
- zest from 1 lemon
- pinch of salt
Directions
- 1
Preheat oven to 425ºF.
- 2
To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter into small pieces and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter. Add the blueberries to the flour mixture and fluff together with a fork.
- 3
To a separate bowl whisk together the eggs, sourdough discard, heavy cream, milk, vanilla and lemon zest until smooth and incorporated.
- 4
Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. As you mix, some of the blueberries will break open. Work quickly and do your best not to burst too many blueberries as they add extra liquid to the scone dough. Scone dough will resemble pie dough more than cookie dough. The key is to not over-mix it - knead it once or twice until all of the flour is incorporated.
- 5
Pull out a sheet of parchment paper and add a little flour on top of it. Turn the dough out and pat into a circular shape, about 8-10 inches round and 1 inch thick. Using a sharp knife or a bench knife, cut the scones into eight triangular slices.
- 6
Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching and bake the scones for about 15 minutes (depending on how crispy you want the edges).
- 7
While the scones are baking, mix up the simple glaze. Whisk together the powdered sugar, heavy cream, lemon juice, lemon zest and salt. Add a little more cream if you want a thinner consistency.
- 8
Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before pouring on the glaze. Enjoy!
Lemon Blueberry Sourdough Scones
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About this Recipe
Craving a delightful treat that perfectly balances tart and sweet? These Lemon Blueberry Sourdough Scones are an absolute dream, marrying the bright zest of lemon and juicy fresh blueberries with the subtle tang of sourdough discard for an unforgettable morning breakfast or afternoon snack.
What makes these scones truly special is the ingenious use of sourdough discard, which adds an incredible depth of flavor and tender texture often missing from traditional scones. Paired with a generous amount of fresh blueberries and a double dose of zesty lemon, each bite is a burst of sunshine, making them truly irresistible.
Prepare your palate for a symphony of flavors. You'll savor the bright, citrusy notes from fresh lemon zest that dance harmoniously with the sweet, slightly tart burst of the blueberries. The scone itself boasts a wonderfully tender crumb, providing the perfect canvas for the vibrant fruit and the unique, mellow tang contributed by the sourdough discard. Crowned with a sweet-tart lemon glaze, these scones offer a refreshing and indulgent experience that brightens any moment.
While the lemon and blueberry combination is a timeless classic, feel free to experiment with other fruits. Try swapping the fresh blueberries for an equal amount of raspberries or blackberries for a different berry experience. For an extra touch of richness, a sprinkle of turbinado sugar on top before baking adds a lovely crunch and sparkle.
These delightful Lemon Blueberry Sourdough Scones are perfect for elevating your morning routine or as a sophisticated accompaniment to your afternoon tea or coffee. They shine brightest when served fresh, perhaps with an extra dollop of clotted cream or a light dusting of powdered sugar if skipping the glaze.