Blueberry Lemon Sourdough Discard Scones
Use up that sourdough discard with this yummy scone recipe!
Ingredients
- 1 1/2 Cups Flour
- 1/4 Cup Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 5 Tbsp Cold Butter
- 1 Cup Sourdough Discard Starter
- 1/4 Cup Sour Cream
- 1 Tbsp Milk (if dough is too dry)
- Blueberries
- 1 Lemon
- Powdered Sugar
Instructions
Dough Instructions
- Preheat oven to 425 degrees Fahrenheit
- Mix flour, sugar, baking powder & salt in a bowl
- Use a cheese grater to grate in the cold butter, mix the dry ingredients with the cold butter so it's coated
- Add the sourdough discard and sour cream to the bowl, mix dough together. Add milk if the dough is too dry, 1 Tbsp at a time. Dough should hold together, but not be sticky.
- Turn dough out onto a pastry mat and gently bring dough together. Shape into a circle.
- Press blueberries (or other topping) into the dough
- Cut dough into 8 pie pieced shapes
- Place the scones on a baking sheet
- Brush with milk and sprinkle with a light dusting of sugar
- Bake for approximately 15 minutes or until edges are golden brown
Lemon Icing
- Zest one lemon
- Juice the lemon into a bowl
- Add powdered sugar to lemon juice until an icing consistency. You may also add some milk to make additional icing
- Add the zest of the lemon to the icing and pour over cooled scones
- Enjoy!
