Name: Sourdough Discard Blueberry Lemon Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 cups all-purpose flour; ½ cup blueberries (fresh or frozen); ¾ cup sourdough starter discard; ½ cup granulated sugar; ½ cup unsalted butter, cold and cubed; ¼ cup milk; 3 tablespoons lemon zest; ½ tablespoon baking powder; 1 large egg; ¼ teaspoon salt; 1 cup powdered sugar; 1½ tablespoons fresh lemon juice

Sourdough Discard Blueberry Lemon Scones are more than just a delicious baked good; they are a revelation in using up that often-overlooked ingredient lurking in your refrigerator. If you’ve ever found yourself with a jar of sourdough starter discard, wondering what to do with it besides the occasional loaf, then prepare to be delighted! These scones tap into the tangy depth that discard imparts, creating a crum extractb that is both tender and robust, a far cry from your average scone. People absolutely adore them because they manage to be both comforting and refreshingly vibrant. The burst of juicy blueberries mingles beautifully with the bright, zesty notes of fresh lemon, creating a flavor combination that’s simply irresistible. What truly makes the Sourdough Discard Blueberry Lemon Scones special is the subtle, complex flavor the sourdough discard lends, elevating these treats from ordinary to extraordinary. They’re the perfect way to start your morning or to enjoy with an afternoon cup of tea, offering a wonderfully satisfying bite that will have you reaching for just one more.

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen)
¾ cup sourdough starter discard (active or unfed, both work!)
½ cup granulated sugar
½ cup unsalted butter, cold and cubed
¼ cup milk (any kind will do, whole milk adds richness)
3 tablespoons lemon zest (from about 2-3 large lemons)
½ tablespoon baking powder
1 large egg, lightly beaten
¼ teaspoon salt
1 cup powdered sugar (for the glaze)
1½ tablespoons fresh lemon juice (for the glaze)

Preparing the Scone Dough

Step 1: Combine Dry Ingredients and Cut in the Butter

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ cup granulated sugar, ½ tablespoon baking powder, and ¼ teaspoon salt. This ensures that your leavening agent and salt are evenly distributed throughout the dough, which is crucial for consistent rise and flavor. Now, add the ½ cup of cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or even a food processor on a pulse setting, cut the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These pockets of butter are what create those wonderfully flaky layers in your scones. Don’t overwork it at this stage; a bit of unevenness is good!

Step 2: Incorporate Wet Ingredients and Sourdough Discard

In a separate small bowl, whisk together the ¾ cup sourdough starter discard, ¼ cup milk, and the lightly beaten 1 large egg. The sourdough discard will add a subtle tang and contribute to the texture of the scones, while the milk and egg bind everything together. Pour this wet mixture into the dry ingredients. Add the 3 tablespoons of lemon zest at this point. Gently fold everything together with a spatula or wooden spoon until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour too much, leading to tough scones. Stop mixing as soon as you no longer see streaks of dry flour.

Step 3: Add the Blueberries and Form the Dough

Gently fold in the ½ cup of blueberries. If you are using frozen blueberries, do not thaw them beforehand; toss them into the dough as they are to prevent them from bleeding too much color. Again, be gentle to avoid crushing the berries. The dough will be quite shaggy and a little sticky, which is perfectly normal for a scone dough that incorporates sourdough discard. Turn the dough out onto a lightly floured surface. Bring the dough together with your hands, patting it into a disc about ¾ to 1 inch thick.

Step 4: Shape and Bake the Scones

Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges, like slicing a pizza. You can then gently transfer the wedges to a baking sheet lined with parchment paper. For a more rustic look, you can leave them as is. For slightly neater edges, you can gently reshape them if needed. Place the baking sheet into a preheated oven at 400°F (200°C). Bake for 15 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. The baking powder will help them puff up, and the sourdough discard will contribute to a slightly chewy interior.

Glazing and Finishing

Step 5: Prepare the Lemon Glaze and Finish the Scones

While the scones are cooling slightly on a wire rack, prepare the glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 1½ tablespoons of fresh lemon juice until smooth and pourable. Add more lemon juice, a teaspoon at a time, if you prefer a thinner glaze, or more powdered sugar if you want it thicker. Once the scones have cooled for about 10 minutes and are still warm (but not hot), drizzle or brush the lemon glaze generously over the tops. The warmth of the scones will help the glaze set nicely. Allow the glaze to harden slightly before serving. These Sourdough Discard Blueberry Lemon Scones are best enjoyed fresh, but they store well in an airtight container at room temperature for a day or two.

Conclusion:

And there you have it – a delightful batch of Sourdough Discard Blueberry Lemon Scones, ready to elevate your breakfast or afternoon tea! We’ve transformed that precious sourdough discard into incredibly tender and flavourful scones, bursting with juicy blueberries and the zesty brightness of lemon. The slight tang from the sourdough starter adds a wonderful complexity that truly sets these apart from ordinary scones. They’re perfect with a dollop of clotted cream or a drizzle of icing, but honestly, they’re amazing all on their own.

Don’t be afraid to get creative with these! You can swap the blueberries for raspberries or even some finely chopped apples. A touch of gin extractger or a sprinkle of cardamom can also add an interesting twist. The key is to have fun and enjoy the process. We hope you love making and, more importantly, eating these Sourdough Discard Blueberry Lemon Scones as much as we do. Happy baking!

Frequently Asked Questions about Sourdough Discard Blueberry Lemon Scones:

Q1: Can I use frozen blueberries instead of fresh?

Absolutely! If you’re using frozen blueberries, there’s no need to thaw them. Just toss them in a little extra flour (about a tablespoon) before adding them to the dough to help prevent them from bleeding too much colour. Be aware that frozen berries might release a bit more moisture, so the baking time might be slightly longer.

Q2: My sourdough discard is very liquidy. Will this recipe still work?

Yes, it should! The hydration of sourdough discard can vary greatly depending on how you maintain your starter. If your discard is quite liquidy, you might find the dough is a little stickier. Don’t be tempted to add too much extra flour, as this can make the scones tough. Instead, lightly flour your hands and the work surface when shaping. You can also chill the dough for a bit longer to make it easier to handle.