Sourdough Discard Blueberry Lemon Scones

If you’re looking for a delightful way to use that sourdough starter discard, you’ve come to the right place! These Sourdough Discard Blueberry Lemon Scones are not just a delicious treat but also a fantastic way to minimize waste in your kitchen. The combination of fresh blueberries and zesty lemon creates a burst of flavor that makes these scones perfect for breakfast, an afternoon snack, or even a cozy brunch with friends.

What I love most about this recipe is how simple it is to whip up. With just a handful of ingredients, you can create something that feels special without spending hours in the kitchen. Whether you’re juggling a busy weeknight or hosting family gatherings, these scones will surely impress everyone at the table!

Why You’ll Love This Recipe

• Quick and Easy: With just 20 minutes of prep time, you can have these scones ready to bake in no time.
• Family-Friendly: Everyone loves the sweet and tangy flavors of blueberry and lemon; it’s sure to be a hit with kids and adults alike!
• Perfect for Any Occasion: Whether it’s breakfast or tea time, these scones fit right in.
• Great Use of Leftovers: This recipe helps you reduce food waste by using sourdough discard.
• Make Ahead Convenience: You can prepare the dough in advance and bake them fresh when you need them!

Ingredients You’ll Need

Gathering your ingredients should feel like a breeze! For this recipe, we’ll be using simple and wholesome items that you might already have at home. Let’s take a look at what you’ll need for these delightful Sourdough Discard Blueberry Lemon Scones.

For the Scones

• 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

For the Icing

• 1 cup powdered sugar
• 1½ tablespoons lemon juice

Variations

This recipe is quite flexible and allows for some fun variations! Here are a few ideas to play around with if you’re feeling adventurous:

• Swap the Berries: If blueberries aren’t your favorite, try raspberries or chopped strawberries instead!
• Add Some Spice: A pinch of cinnamon or nutmeg can add a warm flavor twist to your scones.
• Make Them Vegan: Substitute the butter with coconut oil and use flaxseed meal mixed with water instead of an egg.
• Infuse More Citrus: Add orange zest along with lemon zest for an extra citrus punch!

How to Make Sourdough Discard Blueberry Lemon Scones

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). Getting your oven hot ensures that your scones will rise beautifully and develop that lovely golden color on top.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest. This step is important because mixing these dry ingredients first ensures even distribution of flavors throughout your scone dough. Next, use a pastry blender or your fingers to blend in the butter until the mixture resembles coarse crumbs. Don’t worry if some bits are larger than others; it adds character!

Step 3: Combine Wet Ingredients

In another bowl, mix together the egg, sourdough starter discard, and milk until fully combined. This mixture brings moisture to your dough while adding that unique tangy flavor from the sourdough starter.

Step 4: Bring It All Together

Pour the wet ingredients over the dry ones and gently fold everything together with a spatula. Be careful not to overmix! If your dough seems too dry, feel free to add more milk one tablespoon at a time until it comes together nicely.

Step 5: Shape Your Dough

On a lightly floured surface, shape your dough into an 8-inch circle. Using a knife or bench scraper, cut this circle into eight wedges—this makes it easy to separate them after baking.

Step 6: Chill Before Baking

Place your scones on a baking sheet lined with parchment paper or a silicone mat, then pop them in the refrigerator for about 30 minutes. Chilling helps maintain their shape while baking.

Step 7: Bake Until Golden

Bake those beauties in your preheated oven for 20-25 minutes until they’re golden brown on top. Keep an eye on them—your kitchen will smell amazing during this time!

Step 8: Prepare Your Icing

While they cool on a rack, mix lemon juice with powdered sugar until smooth. Adjust as needed until it’s just right for drizzling over those warm scones.

Now you’re all set to enjoy these scrumptious Sourdough Discard Blueberry Lemon Scones!

Pro Tips for Making Sourdough Discard Blueberry Lemon Scones

Baking can be a delightful adventure, and these tips will ensure your scones turn out perfectly every time!

• Use cold butter: Starting with cold butter creates those flaky layers we all love. It helps to keep the butter from fully incorporating into the flour, resulting in a tender texture.

• Don’t overmix the dough: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense scones, so treat the dough gently for that light and airy result.

• Experiment with zest: Feel free to adjust the lemon zest to your taste preferences. More zest means a bolder lemon flavor, which complements the blueberries beautifully.

• Chill before baking: Allowing the shaped scones to chill in the refrigerator for 30 minutes helps them hold their shape while baking. This step also enhances their flakiness!

• Adjust sweetness: The sweetness of your scones can be tailored to your liking by tweaking the sugar amount. If you prefer a more tart flavor profile, reduce the sugar slightly.

How to Serve Sourdough Discard Blueberry Lemon Scones

These delightful scones are fantastic on their own, but with a little presentation, they can shine even brighter at your breakfast table or brunch spread.

Garnishes

• Fresh berries: A handful of fresh blueberries sprinkled on top not only adds color but also emphasizes that fruity flavor.
• Lemon slices: Thin slices of lemon on the side provide a bright contrast and are perfect for those who enjoy an extra citrus kick.
• Mint leaves: A few fresh mint leaves can add a pop of color and freshness that pairs wonderfully with both blueberry and lemon.

Side Dishes

• Yogurt parfait: Creamy yogurt layered with granola and fresh fruit makes for a balanced breakfast alongside your scones. The tartness of yogurt complements the sweet scones beautifully.
• Herbal tea: A warm cup of chamomile or mint tea can enhance the flavors of your scones while providing a comforting beverage option.
• Seasonal fruit salad: A refreshing mix of seasonal fruits brightens up your meal and offers contrasting textures and flavors to enjoy with your scones.
• Scrambled eggs: Lightly seasoned scrambled eggs add protein to your breakfast spread while keeping it simple and satisfying.

With these tips and serving suggestions in mind, you’re all set to impress family and friends with your homemade Sourdough Discard Blueberry Lemon Scones! Enjoy every flaky bite!

Make Ahead and Storage

These Sourdough Discard Blueberry Lemon Scones are perfect for meal prep! You can easily whip up a batch ahead of time, making them ideal for busy mornings or unexpected guests. Here’s how to store and preserve their delightful freshness.

Storing Leftovers

• Allow the scones to cool completely before storing.
• Place them in an airtight container at room temperature for up to 2 days.
• For longer freshness, store in the refrigerator for up to a week.

Freezing

• To freeze, wrap each scone individually in plastic wrap or aluminum foil.
• Place the wrapped scones in a freezer-safe bag or container.
• They can be frozen for up to 2 months. Just remember to label them!

Reheating

• To reheat, preheat your oven to 350°F (175°C).
• Place the scones on a baking sheet and warm them for about 10-15 minutes until heated through.
• Alternatively, you can microwave them for about 15-20 seconds if you’re in a hurry (though they might not be as crispy).

FAQs

Here are some common questions about making Sourdough Discard Blueberry Lemon Scones:

Can I use other fruits instead of blueberries?

Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even diced peaches. Just be sure to adjust the sweetness if needed.

How do I make gluten-free Sourdough Discard Blueberry Lemon Scones?

You can replace all-purpose flour with a gluten-free flour blend. Make sure it has xanthan gum included, or add it separately according to package instructions for best results.

What is the best way to store leftover Sourdough Discard Blueberry Lemon Scones?

Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. For longer storage, freezing is recommended.

Can I make these scones without an egg?

Yes! You can replace the egg with a flaxseed meal mixture (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water) or use a commercial egg replacer suitable for baking.

Final Thoughts

I hope you enjoy making these delightful Sourdough Discard Blueberry Lemon Scones as much as I do! They’re not just a wonderful way to use your sourdough starter discard but also perfect for brightening up any breakfast or snack time. Whether you share them with loved ones or savor them all by yourself, these scones promise smiles all around. Happy baking!