why make this recipe
Blueberry Lemon Sourdough Discard Scones are a delightful way to use up your sourdough discard while enjoying the fresh taste of blueberries and lemon. These scones are not only tasty but also help reduce food waste by incorporating the discard into your baking. They make for an excellent breakfast or snack, perfect with a cup of tea or coffee. Plus, they are simple to make and perfect for sharing with family and friends.
how to make Blueberry Lemon Sourdough Discard Scones
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup cane sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 stick frozen unsalted butter
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 1/2 cup sourdough discard
- Heavy cream for brushing
- 3 tbsp coarse sugar for sprinkling
Directions :
- In a small bowl, combine the wet ingredients: egg, vanilla extract, heavy cream, and sourdough discard. Whisk until smooth and set aside.
- In a large bowl, mix the dry ingredients: flour, baking powder, sugar, and salt.
- Grate the frozen butter into the flour mixture, and gently mix with your hands.
- Add in the lemon zest and fresh blueberries, tossing gently to combine.
- Pour the wet ingredients into the dry ingredients. Mix until a dough forms, but be careful not to squish the blueberries.
- Line a baking sheet with parchment paper. Turn the dough onto the sheet and press it into an 8-inch circle that is about 1/2 to 1 inch thick.
- Cut the circle into 8 triangles and chill in the fridge for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
- Bake in the oven for 20-25 minutes, until they are golden brown.
- Let them cool before serving.
how to serve Blueberry Lemon Sourdough Discard Scones
These scones are best served warm from the oven. You can enjoy them plain, or add a little butter or cream cheese for extra flavor. They pair well with a cup of tea or freshly brewed coffee, making them a perfect addition to breakfast or an afternoon snack.
how to store Blueberry Lemon Sourdough Discard Scones
To keep your scones fresh, store them in an airtight container at room temperature. They are best enjoyed within a couple of days. If you want to keep them longer, consider freezing them. Place the cooled scones in a freezer-safe bag or container and store them in the freezer for up to 3 months. You can reheat them in the oven directly from the freezer, and they will taste almost as good as fresh!
tips to make Blueberry Lemon Sourdough Discard Scones
- Grate the butter while it is still frozen for an easier process and flakier scones.
- Be gentle when mixing to avoid breaking the blueberries.
- Chill the dough before baking; this helps the scones hold their shape.
- Experiment with different fruits, like raspberries or blackberries, if you want to mix things up!
variation
You can easily modify this recipe by adding other flavors like chopped nuts or different citrus zests. For a sweeter variation, consider adding chocolate chips along with the blueberries.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be aware that they may release more juice, which can make the dough a little wetter.
2. What can I use instead of sourdough discard?
If you don’t have sourdough discard, you can substitute with plain yogurt or applesauce for a similar texture, but the flavor will differ.
3. How do I know when the scones are done?
The scones should be golden brown on the top and a toothpick inserted into the center should come out clean.
Enjoy baking these delicious Blueberry Lemon Sourdough Discard Scones and delight in their fresh and zesty flavor!
Blueberry Lemon Sourdough Discard Scones
Ingredients
Method
- In a small bowl, whisk together the egg, vanilla extract, heavy cream, and sourdough discard until smooth; set aside.
- In a large bowl, combine the flour, baking powder, sugar, and salt.
- Grate the frozen butter into the flour mixture and gently mix with your hands.
- Add the lemon zest and blueberries, tossing gently to combine.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms, being careful not to squish the blueberries.
- Turn the dough onto a baking sheet lined with parchment paper, shaping it into an 8-inch circle that is about 1/2 to 1 inch thick.
- Cut the circle into 8 triangles and chill in the fridge for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
- Bake in the oven for 20-25 minutes, or until golden brown.
- Let them cool before serving.