Sourdough Discard Blueberry Lemon Scones
Indulge in the delightful flavors of Sourdough Discard Blueberry Lemon Scones, a perfect treat for breakfast or an afternoon snack. These scones beautifully combine the sweet and tart notes of juicy blueberries with zesty lemon, elevated by the tangy kick from sourdough discard. They are quick to prepare, taking just 45 minutes from start to finish, making them an ideal choice for busy mornings or surprise guests. The flaky texture and vibrant flavors will leave everyone craving more!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups flour
- ½ cup blueberries (fresh or frozen)
- ¾ cup sourdough starter discard
- ½ cup sugar
- ½ cup butter
- ¼ cup milk
- 3 tablespoons lemon zest
- ½ tablespoon baking powder
- 1 egg
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1½ tablespoons lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, salt, baking powder, and lemon zest. Cut in cold butter until mixture resembles coarse crumbs.
- In another bowl, mix egg, sourdough starter discard, and milk until combined. Fold into dry ingredients until just combined.
- Shape the dough into an 8-inch round and cut into wedges. Chill on a lined baking sheet for about 30 minutes.
- Bake for 20–25 minutes until golden brown. Cool and drizzle with icing made from powdered sugar and lemon juice.
Nutrition
- Serving Size: 1 scone
- Calories: 232
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg