Name: Sourdough Discard Blueberry Lemon Scones - Easy 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 unsalted butter, chilled and cut into small cubes; ¼ cup milk; 3 tablespoons fresh 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 more than just a delightful baked good; they’re a testament to resourcefulness and flavor innovation. If you’ve ever found yourself with a bubbling jar of sourdough starter and wondered what to do with that excess, look no further! These scones transform that liquid gold into tender, slightly tangy, and incredibly satisfying treats. People adore them not only for their bright, zesty citrus notes perfectly balanced by the sweet burst of blueberries but also for the unique texture sourdough discard imparts. Unlike conventional scones, ours boast a subtly chewy crum extractb with a delightful crisp exterior, all thanks to the magic of fermentation. This recipe is truly special because it elevates a humble byproduct into a star of your brunch table, proving that deliciousness can be found in even the most unexpected places. Get ready to experience a scone like no other!

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen)
¾ cup sourdough starter discard (active and bubbly is best!)
½ cup granulated sugar
½ cup unsalted butter, chilled and cut into small cubes
¼ cup milk (whole or 2% recommended)
3 tablespoons fresh lemon zest (from about 2-3 large lemons)
½ tablespoon baking powder
1 large egg
¼ teaspoon salt
1 cup powdered sugar (for the glaze)
1½ tablespoons fresh lemon juice (for the glaze)

Preparing the Scone Dough

Step 1: Combine Dry Ingredients and Zest

First, let’s get our dry ingredients ready. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ cup of granulated sugar, ½ tablespoon of baking powder, and ¼ teaspoon of salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, which will contribute to perfectly risen and flavorful scones. Now, it’s time for that bright, zesty punch! Add the 3 tablespoons of fresh lemon zest directly into the dry ingredients. The zest will distribute beautifully during mixing and infuse every bite with a delightful citrus aroma and taste. Make sure to zest just the yellow part of the lemon peel, avoiding the bitter white pith underneath.

Step 2: Cut in the Chilled Butter

This is a crucial step for tender, flaky scones. Add the ½ cup of chilled, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor on a pulse setting, cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. The goal here is to coat the flour particles with butter. When these butter pieces melt during baking, they create steam pockets, resulting in that sought-after flaky texture. Work relatively quickly to prevent the butter from warming up too much. If using your fingertips, rub the butter into the flour lightly and quickly.

Step 3: Incorporate Wet Ingredients and Sourdough Discard

Now it’s time to bring everything together. In a separate small bowl, whisk together the ¾ cup of sourdough starter discard and the ¼ cup of milk. In another tiny bowl, lightly beat the 1 large egg. Add the beaten egg to the sourdough and milk mixture and stir to combine. Pour this liquid mixture into the flour and butter mixture. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix the dough, as this can develop the gluten too much and lead to tough scones. We want to see some dry streaks still – that’s perfectly fine!

Step 4: Gently Fold in Blueberries

Our star ingredient, the blueberries, are next! If you’re using frozen blueberries, do not thaw them. Add the ½ cup of blueberries (fresh or frozen) directly to the dough. Using your spatula or hands, gently fold them in. Again, the key here is to be very gentle. We want the blueberries to be distributed throughout the dough but not crushed, which can release excess liquid and turn the dough purple. You should still be able to see distinct blueberry pockets within the scone mixture.

Shaping and Baking the Scones

Step 5: Shape and Bake

Turn the dough out onto a lightly floured surface. It will be sticky and shaggy, which is exactly what we want. Gently pat the dough into a round disc, about ¾ to 1 inch thick. You can do this with your hands or by lightly flouring a rolling pin and gently rolling it out. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges, like a pizza. Carefully transfer these wedges onto a baking sheet lined with parchment paper, spacing them about 1-2 inches apart. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the scones are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.

Glazing the Scones

Step 6: Prepare and Apply the Lemon Glaze

While the scones are cooling slightly on a wire rack, prepare the simple yet delightful lemon glaze. In a small bowl, whisk together the 1 cup of powdered sugar and the 1½ tablespoons of fresh lemon juice until smooth and pourable. If the glaze is too thick, add a tiny bit more lemon juice (a teaspoon at a time) until you reach your desired consistency. If it’s too thin, add a little more powdered sugar. Once the scones have cooled for about 5-10 minutes (they should still be warm but not piping hot), drizzle or spoon the glaze over the tops. The warmth of the scones will help the glaze to set slightly. Allow the glaze to firm up before serving for the best texture. These Sourdough Discard Blueberry Lemon Scones are best enjoyed the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

You’ve now learned how to craft delightful Sourdough Discard Blueberry Lemon Scones! These tender, slightly tangy scones are the perfect way to use up that precious sourdough discard while creating a truly special treat. The combination of bursting blueberries and zesty lemon creates a flavor profile that’s both refreshing and comforting. We’ve covered the essential steps from mixing to baking, ensuring you can achieve a golden-brown exterior with a soft, flavorful crum extractb every time. Don’t be afraid to get creative with this recipe; the possibilities are endless!

Serve these Sourdough Discard Blueberry Lemon Scones warm with a dollop of clotted cream or a drizzle of your favorite jam for an extra touch of indulgence. They are also wonderful on their own, perhaps with a cup of tea or coffee. Consider experimenting with different fruits, like raspberries or chopped strawberries, or adding a sprinkle of sugar on top before baking for added crunch.

We encourage you to embrace the wonderful world of sourdough baking and enjoy the process of creating these delicious scones. Happy baking!

Frequently Asked Questions:

What can I do if my sourdough discard is very liquid?

If your sourdough discard is quite liquid, you might need to slightly reduce the amount of liquid in the recipe, such as milk or cream, by a tablespoon or two. Alternatively, you can add a tiny bit more flour until the dough reaches the desired consistency. The key is a workable dough that’s not too sticky.

Can I make Sourdough Discard Blueberry Lemon Scones without fresh blueberries?

Absolutely! You can use frozen blueberries. If using frozen, it’s best to toss them directly into the dough without thawing to prevent them from bleeding too much color. You might also consider using dried blueberries for a different texture and a more concentrated flavor.