Tangy Lemon Blueberry Scones (Print Version)
# Ingredients:
→ Scone Dough
01 -
3 cups all-purpose flour (380g)
02 -
1/3 cup granulated sugar (65g)
03 -
1 tablespoon baking powder (15g)
04 -
1/2 teaspoon salt (3g)
05 -
8 tablespoons cold unsalted butter (113g)
06 -
1 1/2 cups fresh blueberries (250g)
07 -
2 large eggs
08 -
1/2 cup sourdough discard (100g)
09 -
1/4 cup heavy cream (60g)
10 -
4 teaspoons milk (20g)
11 -
1 teaspoon vanilla extract (4g)
12 -
Zest from 1 lemon
→ Lemon Glaze
13 -
1 cup powdered sugar (130g)
14 -
2 tablespoons heavy cream (30g)
15 -
Juice from 1 lemon (about 20g)
16 -
Zest from 1 lemon
17 -
Pinch of salt
# Instructions:
01 -
Heat your oven to 425°F and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together the flour, sugar, salt and baking powder until well combined. Grate the cold butter into the mixture and lightly mix until the butter pieces are coated with flour. Gently toss in the blueberries.
03 -
In a separate bowl, whisk together the eggs, sourdough discard, heavy cream, milk, vanilla extract and fresh lemon zest until smooth.
04 -
Pour the wet ingredients into the flour mixture and stir gently with a fork just until everything comes together. Work quickly to avoid bursting too many blueberries. If needed, add a teaspoon of cream at a time to incorporate any dry flour.
05 -
Turn the dough out onto a lightly floured parchment paper. Gently pat it into a circle about 8-10 inches round and 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 triangular wedges.
06 -
Transfer the parchment with the scones to a baking sheet. Separate the wedges slightly and bake for about 15 minutes until the edges are golden brown.
07 -
While the scones bake, make the glaze by whisking together powdered sugar, heavy cream, lemon juice, lemon zest and a pinch of salt until smooth. Adjust consistency by adding more cream if needed.
08 -
Let the scones cool for about 5 minutes after baking, then drizzle with the lemon glaze. Serve warm or at room temperature.
# Notes:
01 -
Use fresh blueberries for best results - they provide bursts of flavor that complement the lemon and sourdough tang.
02 -
For best results, use sourdough discard that is fresh or no more than a day or two old to avoid an overly strong flavor.
03 -
These scones can be frozen before baking and kept for up to a month. When ready to bake, just add a few extra minutes to the baking time.