Description
Savor the delightful flavors of Sourdough Discard Blueberry Lemon Scones! These scones are a fantastic way to use leftover sourdough starter, offering a unique tang that complements the sweet and tart notes of fresh blueberries and zesty lemon. With their flaky texture and bright taste, these scones are perfect for breakfast, brunch gatherings, or as an afternoon snack. Easy to make and visually appealing with a light drizzle of lemon icing, they are sure to impress family and friends alike. Get ready to enjoy a burst of flavor in every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- ½ tablespoon baking powder
- 3 tablespoons lemon zest
- ¾ cup sourdough starter discard
- ½ cup butter (cold)
- ¼ cup milk
- 1 egg
- ½ cup blueberries (fresh or frozen)
- For the icing: 1 cup powdered sugar, 1½ tablespoons lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, sugar, salt, baking powder, and lemon zest. Cut in cold butter until crumbly. Fold in blueberries.
- In another bowl, mix egg, sourdough starter discard, and milk. Combine wet ingredients with dry until just mixed; add milk as needed for consistency.
- Turn dough onto a floured surface and shape into an 8-inch circle. Cut into wedges and chill for 30 minutes.
- Bake for 20-25 minutes until golden brown. Cool on a rack.
- Mix icing ingredients and drizzle over scones before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (70g)
- Calories: 230
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg