Sourdough (Blueberry Lemon) Scones

  • 2 cups flour (240g)
  • 1/2 cup sugar (100g)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, frozen 
  • 1 cup blueberries, fresh
  • 1/2 cup sourdough discard (110g)
  • 2 Tablespoons heavy cream or milk
  • 1 egg
  • 1 teaspoon vanilla 
  • Coarse sugar 
Mix with dry ingredients with a fork. Grate in the stick of frozen butter into the mixture and use your hand to combine. Add blueberries and toss them in the dry mixture. Set aside. 

Mix wet ingredients in a bowl with a fork. Add wet to dry and mix with a spatula until fairly well combined then switch to hand. 

Pour dough out onto surface and form an 8 in round. Cut into 8 pieces. Top with coarse sugar and bake at 425 for 20 min. 

Optional Lemon Glaze:

  • 1/2 lemon juiced
  • 1/2 cup powdered sugar
Drizzle or brush on when scones are still warm. 

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