introduction

I make these scones to use sourdough discard and fresh fruit. They bake fast. They taste bright and soft. Try them with a cup of tea. For a sweet twist, see lemon blueberry cookies for more lemon and berry ideas.

why make this recipe

You save food by using discard. You get a light scone with lemon and blueberry. You cook with simple items. This idea fits busy days. You can pair it with soup or cake, such as greek lemon chicken soup for a small meal.

how to make Sourdough Discard Blueberry Lemon Scones

I keep the steps clear. Mix dry parts first. Add cold butter. Fold in sourdough discard and milk. Add berries and lemon. Shape and bake. The scones rise and smell like lemon.

Ingredients :

2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut small
1 cup sourdough discard (unfed)
1/3 to 1/2 cup milk or cream
1 cup fresh or frozen blueberries
Zest of 1 lemon
1 tablespoon lemon juice
1 egg, for egg wash (optional)
2 tablespoons sugar for top (optional)

For other lemon treats, see lemon blackberry swirl cheesecake.

Directions :

Preheat oven to 400°F (200°C). Line a pan with paper or use a sheet.
In a bowl, stir flour, sugar, baking powder, and salt.
Add cold butter. Use a fork or fingers to mix until pieces are small crumbs.
Stir in lemon zest.
In a small bowl, mix sourdough discard, lemon juice, and milk.
Pour wet mix into dry mix. Stir with a spatula until it just comes together.
Fold in blueberries with care. Do not mash them.
Turn dough onto a floured board. Pat into a round about 1 inch thick.
Cut into 8 wedges or use a round cutter. Put on pan.
Brush tops with egg wash and sprinkle sugar if you like.
Bake 15 to 20 minutes until tops turn light gold.
Cool on a rack for 10 minutes.

You can also see a lemon cake idea in lemon lavender cake for a sweet table match.

how to serve Sourdough Discard Blueberry Lemon Scones

Serve warm from the oven. Add a light dust of sugar or a thin glaze. Offer butter, jam, or cream on the side. These go well with tea or coffee and with small sweets like lemon raspberry cookies.

how to store Sourdough Discard Blueberry Lemon Scones

Cool scones fully. Store in an airtight box for 2 days at room temp. For longer, wrap and freeze up to 1 month. Thaw and warm in the oven before you serve.

tips to make Sourdough Discard Blueberry Lemon Scones

Keep butter cold to get good texture.
Do not over mix the dough. Mix just until it holds.
Use frozen berries if fresh are not in season. Toss them in a bit of flour first.
If dough is too wet, add a little flour, a spoon at a time.
For bright lemon taste use fresh zest.

variation (if any)

Use raspberries or mixed berries instead of blueberries.
Add a small dash of vanilla or almond extract.
Mix in a spoon of poppy seeds for a small crunch.
Make mini scones for a small snack.

FAQs (minimum three FAQ)

Q: Can I use fed sourdough starter?
A: Use unfed discard for this recipe. If you use fed starter, cut the milk a bit.

Q: Can I use frozen blueberries?
A: Yes. Do not thaw. Toss them in a little flour so they do not sink.

Q: How do I make a glaze?
A: Mix 1 cup icing sugar with 1 to 2 tablespoons lemon juice. Drip on cooled scones.

Q: Can I make these dairy free?
A: Yes. Use plant milk and a dairy free butter substitute.

Q: Do I need to rest the dough?
A: No rest is needed. Bake right after you shape the scones.

Conclusion

For another clear take on this kind of scone, see Lemon Blueberry Sourdough Scones – Amy Bakes Bread.

Sourdough Discard Blueberry Lemon Scones