Sourdough Lemon Blueberry Scones
Combining the tanginess of sourdough with the refreshing zest of lemon and the sweetness of blueberries, these sourdough lemon blueberry scones are sure to become a favorite! Scones are a perfect treat for morning breakfast or an anytime snack and they are being elevated with a tangy twist that's full of flavor in every bite!
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Servings: 8 scones
Calories: 388kcal
Ingredients
- 1 lemon
- ½ c granulated sugar
- 2 c all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ c unsalted butter cold
- ½ c sourdough discard
- 1 large egg
- 2 teaspoon vanilla extract
- ¼ c heavy cream plus extra for brushing the scones
- 1 c blueberries washed and dried
Lemon Glaze:
- 2 tablespoon lemon juice
- 1 c powdered sugar
Instructions
- In a medium sized bowl, add the sugar and zest the lemon. Massage the sugar and lemon zest together to release the oils from the lemon. This helps bring out the lemon flavor and evenly distribute the lemon zest throughout the scones.1 lemon, ½ c granulated sugar
- Add the flour, baking powder, and salt to the bowl and mix until well combined.2 c all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
- Using a grater, grate the cold butter into the flour mixture. Alternative, you can cut it into small cubes. With your fingers or a pastry blender, cut the butter into the flour mixture until it resembles the texture of course sand.½ c unsalted butter
- Make a well in the center of your flour mixture and add the sourdough discard, egg, vanilla extract and heavy cream. Mix until the dough is formed together.½ c sourdough discard, 1 large egg, 2 teaspoon vanilla extract, ¼ c heavy cream
- Turn the dough out onto a lightly floured surface and shape into a ball. Pat the dough down into a disc about ½ thick and sprinkle the blueberries on top. Roll the dough into a log. Roll the log along the long edge so it closely resembles a ball. Pat the dough down again into an approximately 8-inch round disk. Cut the disc into 8 wedges. Transfer to a baking sheet lined with parchment paper and place in the refrigerator for about 30 minutes or overnight if you prefer.1 c blueberries
- Preheat the oven to 400℉. Brush the scones with heavy cream and bake in the oven for 20-25 minutes or until golden brown. Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.
- To make the lemon glaze, juice your lemon into a bowl and add the powdered sugar. Whisk until smooth. Top the baked scones with the glaze and enjoy!2 tablespoon lemon juice, 1 c powdered sugar
Notes
Storage: Store the scones in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Scone Size: This recipe makes fairly large scones. If you would like smaller scones, you can divide the dough in half and then pat it into 6-inch disks before cutting each disc into 8 pieces. Reduce the cooking time to 15-20 minutes or until golden brown.
Blueberries: You can use frozen blueberries in this recipe as well! The same quantity will be used regardless. Leave your blueberries in the freezer until you are ready to add them to the dough to avoid them getting mushy!
Nutrition
Serving: 1scone | Calories: 388kcal | Carbohydrates: 59g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 192mg | Potassium: 90mg | Fiber: 2g | Sugar: 30g | Vitamin A: 507IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg
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