Fluffy Blueberry Sourdough Scones with Lemon Glaze
Make these fluffy, buttery blueberry scones with sourdough discard for a perfect breakfast treat! Bursting with juicy blueberries and a hint of lemon, these scones are easy to whip up and include a simple lemon glaze for extra flavor. This recipe can be made with active sourdough starter or sourdough discard and is ready in less than 30 minutes!
Equipment
- pastry blender, cheese grater or food processor
- Mixing bowl
- Parchment paper
- zester
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter frozen
- 3 tablespoons heavy cream
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 egg
- ½ cup sourdough starter discard or active
- 2 teaspoons vanilla extract
- 1 cup blueberries frozen
Optional Lemon Glaze
- 1 cup powdered sugar
- ¼ cup heavy cream
- 1 tablespoon lemon juice plus zest
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Place the bowl in the freezer for 10 minutes. Keeping the ingredients cold helps create flaky, buttery scones.
- Use a pastry cutter, food processor, or cheese grater to cut the cold butter into the dry ingredients. Continue until the mixture resembles coarse sand. If you’re using a food processor, pulse it for 1-2 seconds at a time. If the butter starts warming up, pop the mixture back into the fridge for 10 minutes.
- Add the heavy cream, sourdough starter, egg, lemon zest, lemon juice, frozen blueberries (do not thaw), and vanilla to the bowl. Stir with a fork until just combined.
- Turn the dough out onto the parchment-lined baking sheet and shape it into a disc about 9 inches in diameter. It doesn’t need to be perfect, just keep the thickness even. To avoid smashing the dough, I use my hands instead of a rolling pin. If the dough feels too dry and isn’t holding together, add more cream ½ tablespoon at a time. If it’s too wet, sprinkle in a little more flour one tablespoon at a time.
- Use a sharp knife or bench scraper to cut the dough into wedges, then space them about 2 inches apart on the sheet.
- Brush the tops of the scones with a small amount of cream. I like to sprinkle the scones with a dusting of sugar! Bake at 400℉ for 20-25 minutes, depending on your oven. The scones should be lightly golden at the edges, and a toothpick inserted into the center should come out clean. Don’t wait for them to get too brown, or they’ll be dry.
- Let the scones cool on a wire rack. While they’re cooling, mix the milk, powdered sugar, and vanilla in a small bowl until smooth. Drizzle the glaze over the cooled scones.
Notes
Long Fermented Scones
Long-fermenting sourdough blueberry scones is easy. You can mix up the scones, shape them into a disc, cover with plastic wrap or put it in an airtight glass container and put it in the refrigerator for up to 3 days. The longer they are in the fridge, the more the sourdough starter will long ferment the dough.
How to Store Scones
The best way to store sourdough discard blueberry scones is in an air tight container, preferable glass, on the countertop for 1-2 days. Leftover scones are still okay to eat for 3-4 days, but they won't taste as fresh and will lose their flaky texture.
Nutrition
Calories: 404kcalCarbohydrates: 58gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 66mgSodium: 319mgPotassium: 79mgFiber: 1gSugar: 30gVitamin A: 587IUVitamin C: 4mgCalcium: 111mgIron: 2mg
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