Blog, Recipes, Sweet Treats

Blueberry Lemon Sourdough Discard Scones

Posted on by Mary Pat

Blueberry Lemon Sourdough Discard Scones

Use up that sourdough discard with this yummy scone recipe!
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Ingredients Method

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

Method
 

Dough Instructions
  1. Preheat oven to 425 degrees Fahrenheit
  2. Mix flour, sugar, baking powder & salt in a bowl
  3. Use a cheese grater to grate in the cold butter, mix the dry ingredients with the cold butter so it's coated
  4. 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.
  5. Turn dough out onto a pastry mat and gently bring dough together. Shape into a circle.
  6. Press blueberries (or other topping) into the dough
  7. Cut dough into 8 pie pieced shapes
  8. Place the scones on a baking sheet
  9. Brush with milk and sprinkle with a light dusting of sugar
  10. Bake for approximately 15 minutes or until edges are golden brown
Lemon Icing
  1. Zest one lemon
  2. Juice the lemon into a bowl
  3. Add powdered sugar to lemon juice until an icing consistency. You may also add some milk to make additional icing
  4. Add the zest of the lemon to the icing and pour over cooled scones
  5. Enjoy!
Mary Pat