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!
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 tbsp 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:
Lemon & Blueberry Sourdough Scones
Ingredients
- 250 grams plain white flour
- 100 grams caster sugar
- 2½ tsp baking powder
- ¼ tsp salt
- 100 g butter fridge cold
- 150 g blueberries
- 1 lemon zest only
- 100 g sourdough starter discard 100% hydration
- 1 egg
- 3 tbsp 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 tbsp 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
