Sourdough Discard Blueberry Lemon Scones
Sourdough Discard Blueberry Lemon Scones are a delightful way to use leftover sourdough starter, offering a perfect balance of tangy lemon and sweet blueberry flavors. These scones are light, flaky, and incredibly versatile, making them an ideal choice for breakfast, brunch, or an afternoon snack. With their vibrant taste and easy preparation, you’ll want to keep this recipe in your collection for any occasion. Enjoy them fresh out of the oven or paired with whipped cream for an extra special treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 8 scones 1x
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup blueberries (fresh or frozen)
- ¾ cup sourdough starter discard
- ½ cup sugar
- ½ cup butter
- ¼ cup milk
- 3 tablespoons lemon zest
- ½ tablespoon baking powder
- 1 egg
- ¼ teaspoon salt
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, whisk together flour, sugar, salt, baking powder, and lemon zest.
- Cut in cold butter until mixture resembles coarse crumbs; fold in blueberries.
- In another bowl, mix egg, sourdough discard, and milk until combined.
- Add wet ingredients to dry ingredients and mix gently until combined.
- On a floured surface, shape dough into an 8-inch circle and cut into triangles.
- Chill scones for about 30 minutes on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg