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Sourdough Discard Blueberry Lemon Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these tangy and tender Sourdough Discard Blueberry Lemon Scones, a perfect breakfast or snack treat featuring fresh blueberries and zesty lemon. Using sourdough starter discard adds a subtle depth of flavor and reduces waste, while the buttery, flaky texture pairs beautifully with the bright burst of citrus and juicy berries.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ¼ tsp salt
  • ½ tbsp baking powder
  • 3 tbsp lemon zest

Wet Ingredients

  • ¾ cup sourdough starter discard
  • ½ cup cold butter
  • ¼ cup milk
  • 1 egg

Add-ins

  • ½ cup blueberries (fresh or frozen)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s properly heated by the time the scones are ready to bake.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest. This evenly distributes all the dry ingredients and lemon flavor.
  3. Cut in Butter: Cut the cold butter into the dry mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs. This step is key to flaky scones.
  4. Add Blueberries: Gently fold the blueberries into the crumbly mixture, taking care not to crush them if using fresh berries.
  5. Combine Wet Ingredients: In a separate bowl, whisk together the egg, sourdough starter discard, and milk until thoroughly combined.
  6. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep scones tender.
  7. Shape Dough: Turn the dough out onto a floured surface and shape it into an 8-inch circle. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
  8. Chill Dough: Place the cut scones on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up the dough and improve texture.
  9. Bake: Bake the chilled scones in the preheated oven for 20-25 minutes or until they are golden brown around the edges and cooked through.
  10. Cool: Remove the scones from the oven and transfer to a wire rack to cool slightly before serving or adding icing if desired.

Notes

  • Using cold butter is essential for flaky scones; keep your butter and milk chilled until use.
  • Frozen blueberries can be used, but do not thaw beforehand to prevent color bleeding and soggy dough.
  • Chilling the dough before baking helps maintain the shape and creates a tender texture.
  • These scones can be served plain, with a dusting of sugar, or drizzled with a simple lemon glaze for extra sweetness.
  • Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://slsrecipes.com/sourdough-discard-blueberry-lemon-scones-recipe/