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    Home » SOURDOUGH » DISCARD

    Lemon & Blueberry Sourdough Scones

    Published: March 20, 2021 · Updated: March 20, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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 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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    I have been in a ‘sourdough-mood’ for a couple of months now. Reading books, researching different methods and recipes until late at night and waking up excited to try something new. I can safely attribute this to the rainy weather and the stay at home order. But it’s been a great couple of months in the kitchen, and today I have a sourdough scone recipe to share with you.

    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 sourdough starter has an acidity that adds both to the tender crumb of the scone as well as the flavour of the bake!

    Since I’m using sourdoug 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 baloon up!

    Sourdough Scones

    In this particular recipe, I’ve used frozen blueberries, but I’ve made this with fresh blueberries and it worked just as well. One thing I would note though, 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.

    How Did We Make the Lemon & Blueberry Sourdough Scones?

    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. Zest a lemon (make sure you are using unwaxed lemons).

    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 of dough about 3cm (1in) thick. 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.


    For other sweet sourdough bakes, have a look at:

    • Sourdough Cinnamon & Raisin Bread
    • Sourdough Banana Bread
    • Apple and Cinnamon Sourdough Buns
    • Overnight Sourdough Pancakes
    Blueberry Sourdough Scones

    Lemon & Blueberry Sourdough Scones

    It doesn't get much better than tea and scones on a Saturday afternoon! This weekend, we've made lovely Lemon & Blueberry Sourdough Scones! Light and fluffy, with a slight sourdough bite, our scones are generously studded with 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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Afternoon Tea, Baking, Dessert
    Cuisine British
    Servings 10 scones
    Calories 166 kcal

    Ingredients
      

    • 250 grams plain white flour
    • 100 grams caster sugar
    • 2½ teaspoon baking powder
    • ¼ teaspoon salt
    • 100 g butter fridge cold
    • 150 g blueberries
    • 1 lemon zest only
    • 100 g 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

    Calories: 166kcalCarbohydrates: 35gProtein: 4gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 184mgPotassium: 79mgFiber: 1gSugar: 13gVitamin A: 58IUVitamin C: 7mgCalcium: 85mgIron: 1mg
    Keyword Blueberry Scones with Sourdough, Blueberry Scones with Sourdough Discard, Frozen Blueberry Scones with Sourdough Discard, How to Make Sourdough Scones, Lemon & Blueberry Scones, Scones with Sourdough Discard, Sourdough Blueberry Scones, Sourdough Discard for Scones, Sourdough Discard Recipes, Sourdough Ideas, Sourdough Scone Recipe, Sourdough Scones, Sourdough Scones with Discard, Sourdough Scones with Frozen Blueberries
    Tried this recipe?Let us know how it was!
    Blueberry Sourdough Scones

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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