It doesn't get much better than tea and scones on a Saturday afternoon! Last weekend, we made lovely Lemon Blueberry Sourdough Scones! Light and fluffy, with a slight sourdough bite, our scones are generously studded with juicy blueberries and flavoured with lemon zest. Soft and buttery, Sourdough Scones never last longer than 24 hours in our house, no matter how many we make! Serve with some butter (no jam needed!) and a strong cup of tea!
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Sourdough Discard in Scones
In my attempt not to waste any sourdough discard, I am always on the lookout for ideas. Today, I have used 100g of discard to make these delicious scones. I got the idea to use the starter in scones, looking through scone recipes using buttermilk.
Just like buttermilk, the acidity in cold sourdough discard gently tenderises the dough, resulting in softer, more delicate sourdough scones. It also adds a subtle tang that gives your sourdough discard scones that bakery-style edge-think coffee shop treats at home.
Plus, the good bacteria in fermented starter can slightly extend shelf life compared to other scone recipes.
Using sourdough discard in scones is a great way to reduce waste while boosting flavour and texture. It works the same way in our Autumnal Sourdough Pumpkin Scones as well as Summery Lemon Poppy Seed Scones and Raspberry and White Chocolate Sourdough Scones.
Since I'm using sourdough discard in my scones, I am not relying on the yeast for the rise. I have added baking powder for that purpose, and they do balloon up!
Frozen Blueberries vs Fresh Blueberries
In this particular recipe, I've used frozen blueberries, but I've made this with fresh blueberries and it worked just as well. Lemon and blueberries are a well-known combination - one we also use in Lemon Blueberry Cheesecake too! Have more sourdough discard and lemons? Make Sourdough Lemon Muffins next or take it a step further and make Lemon Poppy Seed Muffins!
One thing I would note, though, is that if you're using fresh blueberries, try and keep them intact when mixing the dough. Otherwise, if blueberries burst, the dough will be extremely wet and sticky and hard to work with. Also note that frozen blueberries help keep the dough cold, contributing to extra tender scones!
Fancy a bread with similar flavours? Try our Lemon Blueberry Sourdough Bread! Or go for a quick discard bread (loaf cake) with our Lemon Blueberry Sourdough Cake recipe!
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
Step-By-Step Method
1. Preheat the oven to 180°C Fan. In a large mixing bowl, mix the dry ingredients: all-purpose flour, sugar, salt and baking powder. Add small cubes of cold butter and rub the butter into the flour mixture with your fingertips until the mixture resembles coarse crumbs. You may do this by pulsing everything in a food processor. Zest a lemon (make sure you are using unwaxed lemons).
2. Add the blueberries and lemon zest and mix to distribute.
3. In a separate bowl, beat the egg, sourdough starter discard and 3 tablespoon of milk or heavy cream.
4. Add the wet ingredients to the dry ones and mix just enough to combine into a shaggy dough. On a lightly floured surface, bring the scone dough into a circle of dough about 3cm (1in) thick. Using a round cookie cutter (we used 5.5cm (2.5in) cutter) stamp out 8-9 scones. Place scones on a parchment paper lined baking tray.
5. Brush the top of the scones with some milk. Bake in the oven for 18-20 minutes until puffed up and the edges of the scones are golden brown.
6. Once cooked, leave on the baking tray for 10 minutes to cool down slightly. Then transfer sourdough blueberry scones onto a wire rack to cool to room temperature.
Storage
To keep your sourdough lemon blueberry scones fresh, store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap each scone tightly in plastic wrap and freeze for up to 2 months-just reheat in the oven to enjoy a warm, delicious treat anytime.
Serving Suggestions
These delicious sourdough scones shine at morning breakfast or afternoon tea. Serve them warm with a spoonful of lemon curd or a slather of cream cheese and sweet blueberries for an extra special treat.
More Sourdough Discard Recipes
Why not try our Lemon Poppy Seed Sourdough Scones next time? If you've got extra sourdough discard to use up, these recipes add a tangy twist to your bakes - just like our sourdough blueberry lemon scones!
Lemon Blueberry Sourdough Scones
Ingredients
- 250 grams (2 cups) plain white flour
- 100 grams (⅘ cups) caster sugar
- 2½ teaspoon baking powder
- ¼ teaspoon salt
- 100 g (3.53 oz) butter fridge cold
- 150 g (1 cup) blueberries
- 1 lemon zest only
- 100 g (⅖ cups) sourdough starter discard 100% hydration
- 1 egg
- 3 tablespoon milk plus extra for brushing the tops
Instructions
- Preheat the oven to 180°C Fan. In a mixing bowl, mix flour, sugar, salt and baking powder. Add the cold butter cubes and rub the butter into the flour mixture with your fingertips, until the mixture resembles fine breadcrumbs.
- Add the blueberries and lemon zest and mix to distribute.
- In a separate bowl, beat the egg, sourdough starter discard and 3 tablespoon of milk.
- Add the wet ingredients to the dry ones and mix just enough to combine and bring into a circle or dough about 3cm (1in) thick (if your mixture is very sticky due to butter melting, pop it in the fridge to chill for 20 minutes). Using a round cookie cutter (we used 5.5cm (2.5in) cutter) stamp out 8-9 scones. Place them on a prepared baking tray.
- Brush the tops of scones with some milk. Bake in the oven for 18-20 minutes.
- Once cooked, leave on the baking tray for 10 minutes to cook down slightly. Then transfer onto a wire rack to cool completely.
Nutrition
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