Name: Sourdough Discard Blueberry Lemon Scones
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ cup blueberries (fresh or frozen); ¾ cup sourdough starter discard; ½ cup sugar; ½ cup butter (cold); ¼ cup milk; 3 tablespoons lemon zest; ½ tablespoon baking powder; 1 egg; ¼ teaspoon salt

Jump to Recipe·Print Recipe

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 scones
Difficulty Level: Easy

Nutrition Information

Calories per serving: 210
Protein: 3g per serving
Carbohydrates: 30g per serving
Fat: 9g per serving
Fiber: 1g per serving
Sugar: 5g per serving
Sodium: 150mg per serving

Why Make This Sourdough Discard Blueberry Lemon Scones

These Sourdough Discard Blueberry Lemon Scones are a delightful way to use up your sourdough discard while creating a delicious treat. The blend of fresh blueberries and zesty lemon gives these scones a refreshing flavor that’s perfect for breakfast, a snack, or even brunch. Plus, their crumbly texture, complemented by the fruity bursts of blueberries, will leave everyone reaching for seconds!

How to Make Sourdough Discard Blueberry Lemon Scones

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen)
¾ cup sourdough starter discard
½ cup sugar
½ cup butter (cold)
¼ cup milk
3 tablespoons lemon zest
½ tablespoon baking powder
1 egg
¼ teaspoon salt

Directions:

### Step 1: Preparation

Preheat your oven to 425°F (220°C) so it’s nice and hot when the scones go in. This high temperature helps them rise beautifully!

### Step 2: Mixing

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest. These dry ingredients will provide a flavorful base for your scones. Once mixed, cut in the cold butter until the mixture resembles coarse crumbs. This step is key for creating tender scones, so ensure the butter remains cold!

### Step 3: Incorporating Blueberries

Gently fold in the blueberries, being careful not to crush them—preserving their shape adds lovely bursts of sweetness.

### Step 4: Combining Wet Ingredients

In another bowl, combine the egg, sourdough discard, and milk; mix well. Then, pour the wet ingredients into the dry mixture and fold until just combined. If the dough feels too dry, don’t hesitate to add more milk one tablespoon at a time.

### Step 5: Shaping

Shape the dough into an 8-inch circle on a floured surface, then cut it into wedges. This rustic shape adds to the charm of your scones!

### Step 6: Chilling

Place the scones on a parchment-lined baking sheet and refrigerate them for 30 minutes. This step ensures they maintain their shape during baking and helps develop the flavors.

### Step 7: Baking

Bake for 20-25 minutes until golden brown. Your kitchen will soon fill with the delightful aroma of butter and lemon!

How to Serve Sourdough Discard Blueberry Lemon Scones

Serve these delightful scones warm, fresh out of the oven, with a dollop of butter or clotted cream. They pair wonderfully with tea or coffee, making them a lovely addition to any brunch spread. Consider serving them alongside fresh fruit or yogurt for a balanced meal.

How to Store Sourdough Discard Blueberry Lemon Scones

Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and place them in a zip-top freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!

Expert Tips for Perfect Sourdough Discard Blueberry Lemon Scones

Use Cold Ingredients: Keep your butter and milk cold to achieve that perfect flaky texture.
Don’t Overmix: Mix just until combined to keep your scones tender and light.
Zesting: Use fresh lemons for zest to enhance the flavor. You can also adjust the amount of zest according to your taste.
Mix it Up: Feel free to swap blueberries for raspberries or cranberries if you want a different fruity flavor!
Serving Warm: Reheat any leftover scones in the oven for a few minutes to restore that freshly baked texture.

Delicious Variations

Add Nuts: Incorporate chopped walnuts or pecans for added crunch.
Coconut Flour: Replace a portion of the all-purpose flour with coconut flour for a gluten-free option.
Chocolate Chips: Fold in some dark chocolate chips for a sweet twist.
Herb Infusion: Add a teaspoon of chopped fresh herbs like thyme or rosemary for an aromatic flair.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
Yes, but reduce the amount of flour slightly to balance the hydration levels in the dough.
What if I don’t have fresh blueberries?
Frozen blueberries work just as well; they may bleed a little color into the dough during baking, creating a lovely hue.
Can I make these scones in advance?
Absolutely! You can shape the scones, refrigerate them, and then bake them straight from the fridge when you’re ready.
Why are my scones doughy in the middle?
This could be due to underbaking. Ensure your oven is at the right temperature and bake until they are golden brown.
How can I make these scones sweeter?
You can increase the sugar slightly, or serve with jam or clotted cream on the side for added sweetness.

Conclusion

Sourdough Discard Blueberry Lemon Scones are not just a scrumptious treat; they’re also an excellent way to reduce waste and make something delightful from your sourdough discard. With their bright, fruity flavor and flaky texture, they’re sure to become a new favorite in your baking repertoire. So roll up your sleeves, gather your ingredients, and give this recipe a try—you won’t be disappointed!