Sourdough Discard Blueberry Lemon Scones

Ahhh, fresh blueberries right off the plant. Is there anything better? Not much…. And come June we are inundated with them. We eat them as fast as we pick them most days but every once in a while we have a few left over.

So as I’m always looking for new ways to use some sourdough discard, I found a recipe for Blueberry Lemon Scones! I knew this was the one! I felt it in my bones! We had already tried strawberry and cinnamon sugar scones and really enjoyed them but the combo of blueberry and lemon….whoooo boy!

I got right to work and whipped up a batch. Scones, in general take a little time and patience but they are so worth it! Eva will only eat them the first day…yeah I don’t know. And John doesn’t like cooked fruit so I was fortunate enough to have one for breakfast every day this week. And my doctor wonders where those extra 5 pounds came from. Oops!

As with all of my recipes, I had everything I needed already in my kitchen. I don’t always have lemons and would have just omitted them, but I got lucky and had a few in my fridge. I like to use buttermilk when I have it, that’s leftover from making homemade butter. And of course farm fresh eggs make all the difference.

I would give this recipe a 5 out of 5 for flavor and simplicity and will definitely be making it again soon!

Recipe below:

SOURDOUGH DISCARD BLUEBERRY LEMON SCONES

• 2 cups 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 teaspoons salt

Icing

• 1 cup powdered sugar
• 1½ tablespoons lemon juice

INSTRUCTIONS

• Preheat the oven to 425°F

• In a large mixing bowl whisk the flour, sugar, salt, baking powder, and lemon zest. With a pastry blender or your fingers blend in the butter until the the mixture takes on a pebbly consistency. Not all of the bits of butter and flour will be the same size. Add the blueberries.

• Mix the eggs, starter, and milk together until combined.

• Pour the wet ingredients over the dry and with a spatula gently fold and mix the ingredients until all contents stick together. If your dough is a little dry add additional milk 1 tbsp at a time.

• On a lightly floured surface create a mound of dough and shape into a circle about 8 inches in diameter. Using a knife or bench scraper cut the dome into 8 pieces.

• Place on a baking sheet lined with parchment paper or silicone mat and place in the refrigerator for 30 min.

• Bake for 20-25 min until the tops are a nice golden color. Cool on a cooling rack.

• Mix the lemon juice with the powdered sugar until the icing is smooth. You can add more sugar or juice to achieve the desired consistency. Drizzle over the cooled scones.