Name: Sourdough Blueberry Lemon Scones - Discard Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 scones
Ingredients: 2 cups all-purpose flour; ½ cup blueberries (fresh or frozen); ¾ cup sourdough starter discard; ½ cup granulated sugar; ½ cup (1 stick) unsalted butter, cold and cubed; ¼ cup milk; 3 tablespoons lemon zest; ½ tablespoon baking powder; 1 large egg; ¼ teaspoon salt; 1 cup powdered sugar; 1½ tablespoons fresh lemon juice

Sourdough Discard Blueberry Lemon Scones are a delightful way to transform that leftover starter into something truly extraordinary. If you’ve ever found yourself with a bubbling jar of sourdough discard and a hankering for a sweet treat, look no further. These scones offer the perfect balance of tangy sourdough notes, bursting sweet blueberries, and a bright, zesty lemon undertone. It’s no wonder people are flocking to recipes like this; they offer a unique depth of flavor that store-bought baked goods simply can’t replicate. What truly sets these Sourdough Discard Blueberry Lemon Scones apart is that wonderful chegrape juicess and slightly crisp exterior that sourdough fermentation imparts, elevated by the vibrant duo of fruit and citrus. They’re a revelation for your taste buds, a comforting classic with a sophisticated twist, and a testament to the magic of using every last bit of your precious sourdough starter. Get ready to bake a batch that will disappear in minutes!

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen)
¾ cup sourdough starter discard
½ cup granulated sugar
½ cup (1 stick) unsalted butter, cold and cubed
¼ cup milk
3 tablespoons lemon zest (from about 2-3 large lemons)
½ tablespoon baking powder
1 large egg
¼ teaspoon salt
1 cup powdered sugar (for glaze)
1½ tablespoons fresh lemon juice (for glaze)

Preparing the Scone Dough

Step 1: Combine Dry Ingredients and Cut in Butter

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of salt, and ½ tablespoon of baking powder. Ensure these dry ingredients are thoroughly combined. Next, add the ½ cup of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour mixture. You want to work the butter in until it resembles coarse crum extractbs with some pea-sized pieces of butter remaining. These little pockets of butter are crucial for creating flaky scones. Don’t overwork the dough at this stage; a few larger butter pieces are desirable.

Step 2: Incorporate Wet Ingredients and Sourdough Discard

In a separate small bowl, whisk together the ¾ cup of sourdough starter discard, ¼ cup of milk, and the 1 large egg. Make sure the sourdough discard is at room temperature for easier incorporation. Now, create a well in the center of your dry ingredients and pour the wet mixture into it. Add the 3 tablespoons of lemon zest to the mixture. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be shaggy and slightly sticky. Overmixing can lead to tough scones.

Step 3: Fold in Blueberries

Once the dough is mostly combined, gently fold in the ½ cup of blueberries. If you are using frozen blueberries, there’s no need to thaw them, but be aware they may bleed a little color into the dough, which is perfectly fine. Continue to fold until the blueberries are evenly distributed throughout the dough. Again, avoid overworking the dough. The goal is to incorporate the blueberries without developing the gluten too much.

Shaping and Baking the Scones

Step 4: Shape and Cut the Scones

Turn the dough out onto a lightly floured surface. Gently pat the dough into a disc about ¾ to 1 inch thick. Using a sharp knife or a bench scraper, cut the disc into 8 wedges, like cutting a pizza. You can also use a round biscuit cutter to create individual scones if you prefer. If the dough is very sticky, dust your hands lightly with flour, but try to use as little extra flour as possible. Place the cut scones onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.

Step 5: Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Place the baking sheet with the scones in the preheated oven. Bake for 15-20 minutes, or until the scones are golden brown on top and on the bottoms, and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the thickness of your scones. Keep an eye on them to prevent burning. Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Glazing the Sourdough Discard Blueberry Lemon Scones

Step 6: Prepare and Apply the Lemon Glaze

While the scones are cooling, prepare the lemon glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 1½ tablespoons of fresh lemon juice. If the glaze is too thick, add a tiny bit more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. If it’s too thin, add a little more powdered sugar. Once the scones have cooled to at least lukewarm, or are completely cool, generously drizzle the lemon glaze over the tops of each scone. You can use a spoon or a piping bag for a more controlled drizzle. Allow the glaze to set before serving.

Conclusion:

And there you have it – a delightful batch of Sourdough Discard Blueberry Lemon Scones! This recipe offers a wonderful way to utilize your sourdough starter’s discard while creating a treat that’s both tender and bursting with bright, fruity flavor. The tangy sourdough lends a unique depth that perfectly complements the sweet blueberries and zesty lemon. We hope you enjoy baking and devouring these scones as much as we do. They are truly a versatile and rewarding bake.

For serving, these Sourdough Discard Blueberry Lemon Scones are fantastic warm, fresh from the oven, perhaps with a dollop of clotted cream or a drizzle of honey. They also make a wonderful breakfast pastry or afternoon tea accompaniment. Don’t be afraid to get creative with variations! Consider adding a pinch of cardamom for an extra layer of spice, or swapping out the blueberries for raspberries or chopped strawberries. A touch of vanilla extract can also enhance the overall flavor profile. We encourage you to experiment and make these scones your own!

Frequently Asked Questions:

Q1: Can I use fresh blueberries instead of frozen in the Sourdough Discard Blueberry Lemon Scones?

Absolutely! If using fresh blueberries, toss them with a tablespoon of flour before gently folding them into the dough. This helps prevent them from sinking to the bottom during baking and ensures they are evenly distributed throughout your Sourdough Discard Blueberry Lemon Scones.

Q2: My sourdough discard is very liquidy. Will this affect the Sourdough Discard Blueberry Lemon Scones?

A slightly more liquidy discard might result in a slightly softer scone. If your discard is excessively wet, you may need to slightly adjust the flour in the recipe, adding a tablespoon at a time until the dough reaches a manageable consistency. However, the recipe is generally forgiving, and you should still achieve delicious Sourdough Discard Blueberry Lemon Scones.