Kitchen Feasts By P

These sourdough lemon blueberry scones are soft, flaky, and bursting with juicy blueberries and fresh lemon flavor, with just the right hint of tang from sourdough discard. They’re simple to make and perfect for breakfast, brunch, or an afternoon treat with a cup of coffee or tea.

Ingredients:

For the Scones:

• 100g Sourdough Discard
• 380g All Purpose Flour
• 2 Large Eggs
• 15g Baking Powder
• 60g Heavy Cream
• 65g Granulated Sugar
• 3g Fine Sea Salt
• 20g Milk
• 4g Vanilla Extract
• 8 Tbsp Unsalted Butter
• 250g Fresh Blueberries
• 1 Lemon

For The Scone Glaze:

• 1 Lemon
• Pinch of Salt
• 130g Powdered Sugar
• 30g Heavy Cream

Instructions

1. Preheat oven to 425 degrees Farenheit
2. Whisk together: flour, sugar, salt, and baking powder. Grate in cold butter and cut the mixture until little pieces of butter are mixed throughout flour and coated completely. Tip: freeze the butter before grating to make it much easier to grate into small pieces. Also use a bench scraper to mix/cut butter into flour.
3. Add the blueberries into the flour mix and stir gently with a fork until berries are coated in flour. Tip: careful not to burst the berries, you don’t want the extra moisture in the scone dough.
4. In a separate bowl, whisk together the eggs, sourdough discard, heavy cream, milk, vanilla, and zest of 1 lemon until smooth.
5. Add the liquid mix to the flour mix with a fork until sticking together. If you have excess flour left in the bowl you can add a teaspoon of heavy cream to make it all come together. Tip: Scone dough should be more similar to pie dough not cookie dough! Don’t over mix!
6. Turn the dough out on a sheet of parchment paper and pat into a circular shape roughly 10 inches round and 1 inch thick. Use a bench cutter or sharp knife to cut the dough into 8 pie shape pieces. Tip: if you want your scones in a different shape, now is when you would do that! Shape your dough accordingly!
7. Place the parchment paper with the scones on a baking sheet. Separate the scones so they don’t touch each other and bake for approximately 15 minutes. Add a couple minutes if you want them a little crispy, but keep a close eye so they don’t burn! Tip: if you cut your scones into different shapes you may need to adjust your bake time!
8. While the scones are baking, you can make the glaze! Whisk together the heavy cream, powdered sugar, juice from 1 lemon, zest from 1 lemon, and salt until mixed fully. Tip: add more powdered sugar if you want the glaze thicker or add more cream if you want the glaze thinner!
9. Once the scones are done baking, let them cool for about 5 minutes before drizzling the glaze over them
10. Enjoy!