Sourdough Discard Blueberry Lemon Scones
Indulge in the delightful flavors of Sourdough Discard Blueberry Lemon Scones, a perfect combination of sweet blueberries and zesty lemon. These moist, flaky scones are not only a fantastic way to use up leftover sourdough starter but also make for a scrumptious breakfast or an afternoon snack. With their unique tang from the sourdough, these scones will brighten your day and impress your family and friends. Easy to prepare, this recipe is ideal for bakers of all levels, offering a customizable experience that can accommodate various fruits. Enjoy them warm with butter or drizzled with lemon icing for an extra special treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 8 servings 1x
- Category: Breakfast
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together flour, sugar, salt, baking powder, and lemon zest.
- Blend in cold butter until it resembles pebbles, then gently fold in blueberries.
- In another bowl, mix egg, sourdough starter, and milk until combined.
- Pour wet ingredients into dry ingredients; fold gently until just combined. If too dry, add milk one tablespoon at a time.
- On a floured surface, shape the dough into an 8-inch circle and cut into 8 wedges.
- Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
- Bake for 20-25 minutes until golden brown; cool on a rack before icing.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg