Name: Sourdough Blueberry Lemon Scones - Delicious Discard Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 cups all-purpose flour; ½ cup blueberries; ¾ cup active sourdough starter discard; ½ cup granulated sugar; ½ cup unsalted butter, cold and cut into small cubes; ¼ cup whole milk; 3 tablespoons fresh 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 delightful treat; they’re a testament to the magic of transforming humble ingredients into something truly extraordinary. Have you ever found yourself with a cup of sourdough discard, wondering what delicious destiny awaits it? Look no further! These scones are the answer to that very question, offering a tender, slightly tangy crum extractb that perfectly complements the burst of sweet blueberries and the bright zest of lemon. What’s not to love? They’re incredibly versatile – perfect for a leisurely weekend brunch, a satisfying afternoon pick-me-up with a cup of tea, or even as a special breakfast to impress guests. What truly sets these Sourdough Discard Blueberry Lemon Scones apart is the subtle complexity that the discard lends. It adds a depth of flavor and a wonderful chewy texture that you just can’t achieve with a standard scone recipe. Get ready to elevate your baking game and enjoy a scone experience that’s both comforting and sophisticated.

Ingredients:

2 cups all-purpose flour
½ cup blueberries (fresh or frozen are both fine; if using frozen, don’t thaw them beforehand)
¾ cup active sourdough starter discard (this should be at room temperature)
½ cup granulated sugar
½ cup unsalted butter, cold and cut into small cubes
¼ cup whole milk
3 tablespoons fresh lemon zest (from about 2-3 medium lemons)
½ tablespoon baking powder
1 large egg
¼ teaspoon salt
1 cup powdered sugar (for the glaze)
1½ tablespoons fresh lemon juice (for the glaze)

Preparing the Scone Dough

Combining Dry Ingredients

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ½ cup granulated sugar, ½ tablespoon of baking powder, and ¼ teaspoon of salt. Ensure these dry ingredients are thoroughly combined. This creates an even base for leavening and flavor distribution. The baking powder will give our scones a nice lift, while the salt balances the sweetness.

Incorporating the Butter and Lemon Zest

Add the ½ cup of cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor on a pulse setting, work the butter into the flour mixture until it resembles coarse crum extractbs with some pea-sized pieces of butter still visible. Don’t overmix; those little pockets of butter are crucial for creating flaky scones. Think of it like making a pie crust – you want those bits of fat to melt and steam in the oven, creating layers. Next, gently stir in the 3 tablespoons of fresh lemon zest. The zest will perfume the dough beautifully and add a bright, citrusy punch that pairs wonderfully with the blueberries.

Adding Wet Ingredients

In a separate small bowl, whisk together the ¾ cup of sourdough starter discard, ¼ cup of milk, and 1 large egg until well combined. The sourdough discard adds a subtle tang and contributes to a rum extractder crumb, while the egg acts as a binder and enriches the dough. Make sure your sourdough starter discard is at room temperature to ensure it incorporates smoothly into the other wet ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and lemon zest. Using a spatula or a wooden spoon, mix until just combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten too much, resulting in tough scones. The dough will be shaggy and sticky; this is exactly what we want. Gently fold in the ½ cup of blueberries. If you’re using frozen blueberries, it’s best to toss them in a tablespoon of the flour mixture before adding them to the dough. This helps prevent them from bleeding their color too much.

Shaping and Baking the Scones

Forming and Cutting the Scones

Turn the shaggy dough out onto a lightly floured surface. Gently bring the dough together with your hands, forming it into a cohesive disk about 1 inch thick. Avoid kneading the dough. You can pat it into a circle or an oval shape. Then, using a sharp knife or a bench scraper, cut the disk into 8 wedges. You can also use a round biscuit cutter if you prefer a different shape, but cutting wedges is a classic and easy method for scones.
Carefully transfer the cut scone wedges onto a baking sheet lined with parchment paper, leaving a little space between each one. This prevents them from baking into each other. For an extra touch of elegance and a slightly richer flavor, you can brush the tops of the scones with a little extra milk or a beaten egg wash (if you have any leftover from the egg you used). This will help them achieve a lovely golden-brown finish.

Baking the Scones

Preheat your oven to 400°F (200°C). Place the baking sheet with the scones in the preheated oven. Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so keep an eye on them during the last few minutes. The smell of warm blueberries and lemon should be absolutely divine! Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important because we’ll be glazing them once they’re fully cooled.

Making the Lemon Glaze

Combining Glaze Ingredients

While the scones are cooling, prepare the simple yet delicious lemon glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 1½ tablespoons of fresh lemon juice. Start with the 1½ tablespoons of lemon juice and add a tiny bit more if needed to achieve your desired drizzling consistency. You’re looking for a glaze that’s thick enough to coat the scones but thin enough to drizzle easily. If it’s too thick, add a few more drops of lemon juice. If it’s too thin, add a little more powdered sugar.

Glazing the Scones

Once the scones have cooled completely on the wire rack, it’s time for the final touch. Drizzle the lemon glaze generously over the tops of each scone. You can use a spoon to create artistic swirls or just let it drip down the sides. The tartness of the lemon glaze perfectly complements the sweet, tender scone and the bursts of blueberry. Allow the glaze to set for about 15-20 minutes before serving. These sourdough discard blueberry lemon scones are best enjoyed the day they are made, but they can be stored in an airtight container at room temperature for up to two days.

Conclusion:

And there you have it! You’ve successfully crafted a batch of delightful Sourdough Discard Blueberry Lemon Scones. These scones are a wonderful way to use up that active sourdough discard, transforming it into a tender, slightly tangy treat bursting with sweet blueberries and bright lemon zest. The subtle tang from the sourdough discard adds a unique depth of flavor that elevates these scones beyond the ordinary. They are perfect for a leisurely breakfast, a satisfying afternoon snack, or even a special occasion brunch.

For serving suggestions, I love enjoying my Sourdough Discard Blueberry Lemon Scones warm with a smear of butter, a dollop of clotted cream, or a drizzle of honey. They also pair beautifully with a cup of hot tea or a refreshing glass of iced coffee.

Don’t be afraid to get creative with variations! You can easily swap the blueberries for other berries like raspberries or blackberries, or add a pinch of cardamom for an extra layer of warmth. A touch of vanilla extract can also enhance the sweetness. Experiment and find your perfect combination!

I truly hope you enjoy making and savoring these Sourdough Discard Blueberry Lemon Scones as much as I do. Happy baking!

FAQs:

What can I do with extra sourdough discard?

Besides these wonderful Sourdough Discard Blueberry Lemon Scones, sourdough discard can be used in a multitude of recipes! Consider making pancakes, waffles, crackers, quick breads, muffins, or even adding it to cookie dough for a subtle tang and chewy texture. It’s a versatile ingredient that adds unique flavor and character to baked goods.

Can I freeze these scones?

Yes, absolutely! Once cooled completely, you can freeze the Sourdough Discard Blueberry Lemon Scones. Wrap them individually in plastic wrap, then place them in an airtight container or freezer bag. To reheat, you can either thaw them at room temperature and warm them gently in the oven or toaster oven, or warm them directly from frozen for a few extra minutes until heated through.