Print

Fluffy Sourdough Discard Lemon Blueberry Scones

sourdough discard lemon blueberry scones - featured image
Print Recipe

These fluffy scones use sourdough discard combined with fresh lemon zest and blueberries for a tender crumb and tangy brightness. Perfect for a quick, homemade brunch treat.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed or fed, room temperature
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 6 tbsp (85g) unsalted butter, cold and cut into small cubes
  • Zest of 1 large lemon
  • 1 cup (150g) fresh blueberries, gently washed and patted dry (frozen can be used)
  • 1/3 cup (80ml) heavy cream or whole milk, plus extra for brushing
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
  3. Add the cold, cubed butter to the dry mix. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
  4. Gently fold in the lemon zest and blueberries, taking care not to crush the berries.
  5. In a separate bowl, mix the sourdough discard, heavy cream or milk, and vanilla extract if using. Stir just until combined.
  6. Pour the wet ingredients into the dry mixture. Use a spatula or wooden spoon to gently fold everything until the dough just comes together. Avoid overmixing.
  7. Turn the dough onto a lightly floured surface. Pat it into a 7-inch (18cm) circle about 1-inch (2.5cm) thick. Cut into 8 equal wedges using a bench scraper or sharp knife.
  8. Transfer wedges to the baking sheet, spacing about 2 inches (5cm) apart. Brush the tops lightly with cream or milk.
  9. Bake for 18-22 minutes until scones are puffed and golden brown. A toothpick inserted into the center should come out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.

Notes

Keep butter cold to ensure flaky texture. Do not overmix dough to keep scones tender. Toss blueberries in a teaspoon of flour before folding in to prevent bleeding. Brush scones with cream after baking for a shiny glaze if desired. If dough is too wet, add a little more flour when shaping.

Nutrition

Keywords: sourdough discard, lemon blueberry scones, fluffy scones, easy scones, brunch recipe, homemade scones, quick scones

Find it online: https://emmayum.com/fluffy-sourdough-discard-lemon-blueberry-scones-easy-homemade-recipe/