Description
Bright and soft scones made with sourdough discard and fresh blueberries, perfect with tea.
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)
Instructions
- 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.
Notes
Serve warm with a light dust of sugar or glaze. Store in an airtight box for 2 days at room temp or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American