Description
Delightfully light scones infused with fresh lemon and juicy blueberries, using sourdough discard to minimize waste.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut in small pieces
- 1 cup (240 g) sourdough discard (unfed)
- 1/4 cup (60 ml) cold milk or cream
- 1 large egg
- Zest of 1 lemon
- 1 cup fresh blueberries (or frozen, do not thaw)
- 1 tablespoon lemon juice (optional)
- 1 egg beaten for egg wash (optional)
- Coarse sugar for top (optional)
Instructions
- Preheat your oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter with a fork or pastry cutter until the mix looks like small crumbs.
- In a small bowl, whisk the sourdough discard, milk, egg, lemon zest, and lemon juice.
- Pour the wet mix into the dry mix. Stir with a wooden spoon until it starts to come together. Do not overmix.
- Gently fold in the blueberries. If the dough is too sticky, chill it for 10โ15 minutes.
- Turn the dough onto a lightly floured surface. Pat it into a round about 1 inch (2.5 cm) thick.
- Cut the round into 8 wedges and place them on the sheet, leaving space between.
- Brush with beaten egg and sprinkle coarse sugar if you like.
- Bake for 15โ20 minutes or until the tops are light golden. Let cool a bit on a rack.
Notes
Serve warm or at room temperature. Best enjoyed with butter, jam, or honey. A touch of lemon zest on top is a nice touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg