Sourdough Discard Blueberry Lemon Scones
Indulge in the delightful flavors of Sourdough Discard Blueberry Lemon Scones! These light and flaky scones are a perfect way to use your sourdough starter discard. Bursting with juicy blueberries and zesty lemon, they offer a refreshing twist ideal for breakfast or an afternoon treat. Quick to prepare in just 20 minutes, these scones are perfect for busy mornings or casual gatherings with friends. You can even make the dough ahead of time, ensuring you always have a delicious snack on hand. Serve them warm from the oven or drizzle them with a sweet lemon icing for an irresistible finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes about 8 scones 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 teaspoon salt
- 1 cup powdered sugar
- 1½ tablespoons lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, salt, baking powder, and lemon zest.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gently fold in blueberries.
- In another bowl, mix egg, sourdough starter discard, and milk until smooth; then combine with dry ingredients.
- Shape into an 8-inch circle and cut into triangles.
- Chill for 30 minutes before baking on a lined sheet for 20-25 minutes until golden brown.
- Drizzle with lemon icing made from powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 scone (approx. 70g)
- Calories: 218
- Sugar: 8g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg