Description
These blueberry-lemon sourdough discard scones are delightfully tender, citrus-bright, and the perfect way to use up leftover starter. They’re bursting with juicy blueberries and kissed with lemon glaze an ideal bake for brunch or afternoon tea.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
Zest of 1 large lemon
1/2 cup cold unsalted butter, cubed
1/2 cup sourdough discard (unfed)
1/3 cup heavy cream (plus more for brushing)
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Optional glaze: 1/2 cup powdered sugar + 1 tbsp lemon juice
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
3. Cut cold butter into dry ingredients until mixture resembles coarse crumbs.
4. Add sourdough discard, cream, and vanilla. Mix gently until a shaggy dough forms.
5. Fold in blueberries carefully.
6. Pat dough into a 1-inch thick circle. Cut into 8 wedges.
7. Place wedges on lined baking sheet. Chill for 20 minutes.
8. Brush tops with cream and bake for 18–22 minutes until golden.
9. Cool slightly and drizzle with glaze if desired.
Notes
Use cold discard straight from the fridge.
Don’t overmix once wet ingredients are added.
Freeze unbaked scones for later bake directly from frozen with 2–3 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 235
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry-lemon sourdough discard scones, discard scones, sourdough scone recipe