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Blueberry Lemon Sourdough Discard Scones

A delightful way to use sourdough discard while enjoying fresh blueberries and lemon flavors. Perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cane sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
Wet Ingredients
  • 1 stick frozen unsalted butter Grate while frozen
  • 1 zest lemon
  • 1 cup fresh blueberries Can use frozen blueberries with caution
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 tbsp heavy cream
  • 1/2 cup sourdough discard Alternative: plain yogurt or applesauce
  • 3 tbsp coarse sugar For sprinkling on top

Method
 

Preparation
  1. In a small bowl, whisk together the egg, vanilla extract, heavy cream, and sourdough discard until smooth; set aside.
  2. In a large bowl, combine the flour, baking powder, sugar, and salt.
  3. Grate the frozen butter into the flour mixture and gently mix with your hands.
  4. Add the lemon zest and blueberries, tossing gently to combine.
  5. Pour the wet ingredients into the dry ingredients and mix until a dough forms, being careful not to squish the blueberries.
  6. 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.
  7. Cut the circle into 8 triangles and chill in the fridge for at least 30 minutes.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.
  3. Bake in the oven for 20-25 minutes, or until golden brown.
  4. Let them cool before serving.

Notes

Store in an airtight container at room temperature for up to a couple of days. For longer storage, freeze in a freezer-safe bag for up to 3 months and reheat directly from the freezer.