Lemon Blueberry Sourdough Scones

• servings: 8
• active time: 20 mins
• total time: 35 mins

Ingredients

Lemon Blueberry Sourdough Scones:

• 380 grams all-purpose flour, scant 3 cups (sub 1:1 with any organic all purpose alternative)

• 65 grams granulated sugar, about 1/3 cup (sub organic cane sugar)

• 15 grams baking powder, 1 Tablespoon

• 3 grams salt, about 1/2 teaspoon

• 113 grams unsalted butter, about 8 Tablespoons

• 250 grams fresh blueberries, about 1 1/2 cups (sub wild canadian blueberries)

• 2 large eggs, about 100 grams

• 100 grams sourdough discard, scant 1/2 cup

• 60 grams heavy cream, about 1/4 cup (sub 35% cream, organic meadows brand)

• 20 grams milk, about 4 teaspoons (sub 3.8% organic milk)

• 4 grams vanilla extract, about 1 teaspoon

• zest from 1 lemon

Lemon Blueberry Sourdough Scone Glaze:

• 130 grams powdered sugar, about 1 cup

• 30 grams heavy cream, about 2 Tablespoons

• juice from 1 lemon, about 20 grams

• zest from 1 lemon

• pinch of salt

Directions

Equipment:

• baking sheet

• parchment paper

• bench knife or sharp knife

• Mixing Bowl

• grater to grate cold butter

• zester

Instructions:

Preheat oven to 425ºF.

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter into small pieces and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter. Add the blueberries to the flour mixture and fluff together with a fork.

To a separate bowl whisk together the eggs, sourdough discard, heavy cream, milk, vanilla and lemon zest until smooth and incorporated.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. As you mix, some of the blueberries will break open. Work quickly and do your best not to burst too many blueberries as they add extra liquid to the scone dough. Scone dough will resemble pie dough more than cookie dough. The key is to not over-mix it – knead it once or twice until all of the flour is incorporated.

Pull out a sheet of parchment paper and add a little flour on top of it. Turn the dough out and pat into a circular shape, about 8-10 inches round and 1 inch thick. Using a sharp knife or a bench knife, cut the scones into eight triangular slices.

Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching and bake the scones for about 15 minutes (depending on how crispy you want the edges).

While the scones are baking, mix up the simple glaze. Whisk together the powdered sugar, heavy cream, lemon juice, lemon zest and salt. Add a little more cream if you want a thinner consistency.

Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before pouring on the glaze. Enjoy!

Notes

Make-ahead option:

Freeze the scones before baking and keep frozen for up to a month. When you’re ready to bake them, preheat the oven and bake, adding a few extra minutes to the bake time.

Sourdough Discard:

In order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.

Nutrition

• Calories: 458kcal
• Total Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0.5g
• Cholesterol: 90mg
• Sodium: 369mg
• Total Carbohydrate: 69g
• Dietary Fiber: 2g
• Total Sugars: 28g
• Protein: 8g