Description
Deliciously refreshing scones made with sourdough discard, fresh blueberries, and zesty lemon.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C) so it’s nice and hot when the scones go in.
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, being careful not to crush them.
- Combine the egg, sourdough discard, and milk in another bowl; mix well.
- Pour the wet ingredients into the dry mixture and fold until just combined.
- Shape the dough into an 8-inch circle on a floured surface, then cut it into wedges.
- Place the scones on a parchment-lined baking sheet and refrigerate them for 30 minutes.
- Bake for 20-25 minutes until golden brown.
Notes
Serve warm with butter or clotted cream. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg