Quick, easy, soft, and buttery scones with a hint of that sourdough bite. These blueberry lemon scones make use of discard from your sourdough starter that is simply irresistible. They will quickly become a favorite in your household.
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Ever wonder what to do with that sourdough discard other then pour it down the sink? I was at my wits end with making sourdough discard pancakes and waffles so I wanted to branch out. I saw that there were biscuits made with the starter and since they are so similar I tried my hands at making scones. This what happened because of that.
The best part of this recipe is the sourdough starter. This is due to the acidity of the starter. Many other scone recipes will use buttermilk to achieve the same acidic bite, however with the starter discard you get that familiar sourdough tang. This acidity will be key in also getting the rise from the baking powder.
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Keep it cold
It is important to make sure that the dough is cold. The best way to achieve this is to work with it as little as possible. I prefer to use a food processor to cut the butter since it does it in seconds. You can also use frozen butter that way. If that option is not available try and work as quickly as possible to prevent the butter from melting. Also once you have cut the scones, cover them with a towel and put them in the fridge as the oven finishes heating.
Adding the blueberries
Like the butter I prefer to add frozen blueberries. The reason is 2-fold. Firstly, it will help keep the dough cold which is really handy if you aren’t using a food processor. Secondly, it is easier to add them to the dough, shape it, and cut it without bursting the blueberries. They don’t take long to thaw so don’t worry about them increasing baking time by much.
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Let them almost touch
In order to keep the scones in their nice triangle form allow them to be set very closely together. This will force them to rise higher. If you prefer a rounder scone then pat the dough disk down more flatly and use a biscuit cutter. You will want to place them similarly to how you would arrange buttermilk biscuits.
Substitute sourdough starter
You can make almost any baked good with sourdough starter. However it is a little tricky. You will need a scale to do this. To substitute sourdough starter for flour and milk/water remove an equivalent amount of flour and water/milk from the recipe and replace with the starter discard. Also never substitute more than half of the weight of flour or milk/water with starter. For example if there are 100 g of flour and 50g of water you will be able to remove 25g of each and replace with 50g of starter. This is assuming your starter is 50% of flour and water by weight.
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Looking for other breakfast ideas?
- Sticky Baked French Toast
- Blueberry Muffins
- Classic Scones
- Glazed Cinnamon Maple Rolls
- Cardamom and Streusel Coffee Cake Muffins
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Sourdough Discard Blueberry Lemon Scones
Sean
This is great recipe for using the discard from your sourdough starter. The slightly acidic starter will help give your flakey scones a little bite to them.
4.72 from 56 votes
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 379 kcal
Equipment
Mixing Bowl
Bench scraper
Baking sheet
Silicone mat/Parchment paper
Spatula
Pastry blender
Ingredients
Scone
- 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 teaspoons salt
Icing
- 1 cup powdered sugar
- 1½ tablespoons lemon juice
Instructions
Preheat the oven to 425°F, 220°C, or gas mark 7.
In a large mixing bowl whisk the flour, sugar, salt, baking powder, and lemon zest. With a pastry blender or your fingers blend in the butter until the the mixture takes on a pebbly consistency. Not all of the bits of butter and flour will be the same size. Add the blueberries.
Mix the eggs, starter, and milk together until combined.
Pour the wet ingredients over the dry and with a spatula gently fold and mix the ingredients until all contents stick together. If your dough is a little dry add additional milk 1 tbsp at a time.
On a lightly floured surface create a mound of dough and shape into a circle about 8 inches in diameter. Using a knife or bench scraper cut the dome into 8 pieces.
Place on a baking sheet lined with parchment paper or silicone mat and place in the refrigerator for 30 min.
Bake for 20-25 min until the tops are a nice golden color. Cool on a cooling rack.
Mix the lemon juice with the powdered sugar until the icing is smooth. You can add more sugar or juice to achieve the desired consistency. Drizzle over the cooled scones.
Notes
It is important to make sure that your sourdough starter is 50% water and 50% flour by weight. If you use a starter that is higher in water the resulting dough will be very loose and wet.
Nutrition
Serving: 1sconeCalories: 379kcalCarbohydrates: 60gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 354mgPotassium: 92mgFiber: 2gSugar: 30gVitamin A: 440IUVitamin C: 4mgCalcium: 118mgIron: 2mg
Nutrition Disclaimer*
Keyword Baking Powder, Blueberry, Butter, Flour, Icing, Lemon, Salt, Scone, Sourdough, Sugar
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