Name: Sourdough Blueberry Lemon Scones - Discard Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 servings
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, cold and cubed; ¼ cup milk; 3 tablespoons finely grated 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 treat; they’re a testament to the magic of turning kitchen scraps into culinary gold. If you’re a baker who’s fallen in love with the tangy depth of sourdough, chances are you’re familiar with the ever-growing jar of sourdough discard. Instead of letting it go to waste, we’re going to transform it into something truly exceptional. These scones capture the very essence of a perfect afternoon indulgence. The burst of sweet, juicy blueberries, perfectly complemented by the bright, zesty notes of fresh lemon, creates a flavor profile that’s both comforting and invigorating. What makes these sourdough discard blueberry lemon scones so special is their unique texture – a delightful balance of tender crum extractb and a slightly crisp exterior, all thanks to the subtle fermentation from the discard. They’re incredibly versatile, perfect for a leisurely weekend brunch, a delightful accompaniment to your morning coffee, or a thoughtful homemade gift. Get ready to elevate your baking game and 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 (1 stick) unsalted butter, cold and cubed
¼ cup milk (whole or 2% recommended)
3 tablespoons finely grated lemon zest (from about 2-3 lemons)
½ tablespoon baking powder
1 large egg
¼ teaspoon salt
1 cup powdered sugar
1½ tablespoons fresh lemon juice

Preparing the Scone Dough

Step 1: Combine Dry Ingredients and Cut in Butter

To begin extract, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This simple step ensures your scones won’t stick and makes for easy cleanup. 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. Make sure these dry ingredients are thoroughly combined. This even distribution is key to a consistent scone. Next, add the ½ cup of cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These larger butter pieces are essential for creating flaky layers in your scones. Don’t overwork the mixture at this stage; we want those pockets of butter!

Step 2: Incorporate Wet Ingredients and Lemon Zest

Now, it’s time to bring the wet ingredients into the equation. In a separate small bowl, whisk together the ¾ cup of sourdough starter discard, ¼ cup of milk, and the 1 large egg. The sourdough discard adds a wonderful tang and contributes to the rum extractder crumb of the scones. Whisk this mixture until it’s well combined. Create a well in the center of your flour and butter mixture and pour in the wet ingredients. Add the 3 tablespoons of finely grated lemon zest directly into the wet ingredients. The zest will distribute beautifully throughout the dough, infusing each bite with bright citrus flavor. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix; a slightly shaggy dough is perfectly acceptable and often preferred for tender scones. Overmixing develops the gluten too much, leading to tough scones.

Step 3: Add Blueberries and Form the Dough

Once the dough is mostly combined, gently fold in the ½ cup of blueberries. If you are using frozen blueberries, do not thaw them. Adding them frozen helps prevent them from bleeding their color excessively into the dough during mixing. Fold them in just enough to distribute them evenly. At this point, the dough will be quite sticky. Lightly flour your hands or a clean work surface with a little extra flour. Turn the dough out onto the lightly floured surface and gently pat it into a disk about ¾ to 1 inch thick. You don’t need to knead the dough; just gently bring it together. The goal here is minimal handling to keep the scones tender.

Step 4: Shape and Bake the Scones

Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges. You can also use a round biscuit cutter if you prefer individual rounds, but wedges are traditional for scones and often easier with a sticky dough. Carefully transfer the scones onto the prepared baking sheet, spacing them about 1-2 inches apart. They will expand slightly as they bake. Place the baking sheet in your preheated oven. Bake for 18 to 22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven, so keep an eye on them during the last few minutes.

Creating the Lemon Glaze and Finishing Touches

Step 5: Prepare the Glaze and Drizzle

While the scones are baking, prepare the lemon glaze. In a medium bowl, whisk together the 1 cup of powdered sugar and 1½ tablespoons of fresh lemon juice. Start with 1½ tablespoons of lemon juice and add more, a teaspoon at a time, until you achieve a smooth, pourable consistency. You want it thick enough to coat the scones but thin enough to drizzle. If it’s too thick, add a tiny bit more lemon juice; if it’s too thin, add a little more powdered sugar. Once the scones are out of the oven and have cooled on the baking sheet for about 5 minutes, carefully transfer them to a wire rack to cool completely. This cooling step is crucial before glazing. Once the scones are completely cool, drizzle the prepared lemon glaze generously over the tops of the scones. You can use a spoon or a piping bag for a more controlled drizzle. Let the glaze set for about 15-20 minutes before serving. These Sourdough Discard Blueberry Lemon Scones are wonderful served on their own or with a cup of tea or coffee.

Conclusion:

There you have it – a simple yet delightful recipe for Sourdough Discard Blueberry Lemon Scones! We hope you enjoyed exploring this wonderful way to use your sourdough discard and create a treat that’s both tender and bursting with bright, fruity flavor. These scones are truly a testament to the magic of simple ingredients coming together.

For serving, we highly recommend enjoying these Sourdough Discard Blueberry Lemon Scones warm, perhaps with a dollop of clotted cream or a drizzle of your favorite jam. They also pair beautifully with a cup of tea or coffee for a perfect breakfast or afternoon pick-me-up.

Don’t be afraid to get creative with variations! You could swap the blueberries for other berries like raspberries or blackberries, or add a pinch of cardamom for an extra layer of warmth.

We encourage you to give these Sourdough Discard Blueberry Lemon Scones a try. They’re incredibly rewarding to make and even more so to eat. Happy baking!

Frequently Asked Questions:

Why are my sourdough discard scones tough?

Tough scones can sometimes be a result of overworking the dough. Be gentle when mixing and shaping, and avoid kneading too much. Overmixing can develop the gluten too much, leading to a tougher texture. Also, ensure your butter is cold and in pea-sized pieces, as this creates flaky layers.

Can I use frozen blueberries instead of fresh?

Yes, you absolutely can! If using frozen blueberries, it’s best not to thaw them completely before adding them to the dough. Gently toss the frozen berries with a tablespoon of your dry ingredients before folding them in. This helps prevent them from bleeding too much color into the dough and making it gummy.