Sourdough Discard Blueberry Lemon Scones
This is great recipe for using the discard from your sourdough starter. The slightly acidic starter will help give your flakey scones a little bite to them.
Ingredients
- 2 cups flour
- ½ cup blueberries (fresh or frozen)
- ¾ cup sourdough starter discard
- ½ cup sugar
- ½ cup butter
- ¼ cup milk
- 3 tablespoons lemon zest
- ½ tablespoon baking powder
- 1 egg
- ¼ teaspoons salt
- 1 cup powdered sugar
- 1½ tablespoons lemon juice
Directions
- 1
Preheat the oven to 425°F, 220°C, or gas mark 7.
- 2
In a large mixing bowl whisk the flour, sugar, salt, baking powder, and lemon zest. With a pastry blender or your fingers blend in the butter until the the mixture takes on a pebbly consistency. Not all of the bits of butter and flour will be the same size. Add the blueberries.
- 3
Mix the eggs, starter, and milk together until combined.
- 4
Pour the wet ingredients over the dry and with a spatula gently fold and mix the ingredients until all contents stick together. If your dough is a little dry add additional milk 1 tbsp at a time.
- 5
On a lightly floured surface create a mound of dough and shape into a circle about 8 inches in diameter. Using a knife or bench scraper cut the dome into 8 pieces.
- 6
Place on a baking sheet lined with parchment paper or silicone mat and place in the refrigerator for 30 min.
- 7
Bake for 20-25 min until the tops are a nice golden color. Cool on a cooling rack.
- 8
Mix the lemon juice with the powdered sugar until the icing is smooth. You can add more sugar or juice to achieve the desired consistency. Drizzle over the cooled scones.