Sourdough Discard Blueberry Lemon Scones
Sourdough Discard Blueberry Lemon Scones are a delightful way to use leftover sourdough starter while indulging in a burst of fruity flavor. These tender, flaky scones combine fresh blueberries with zesty lemon, making them a perfect treat for breakfast, snack time, or brunch gatherings. With just a handful of ingredients and minimal prep time, you can whip up these scones quickly—ideal for busy mornings or unexpected guests. Plus, they’re easily customizable with other fruits or spices, ensuring there’s something for everyone to enjoy. Delight your family and friends with these scrumptious scones that promise to impress!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, mix the egg, sourdough starter discard, and milk until combined.
- Pour the wet ingredients into the dry mixture and fold gently until incorporated.
- Shape the dough into an 8-inch circle and cut into eight wedges.
- Chill on a lined baking sheet for about 30 minutes.
- Bake for 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg