Why make this recipe
Sourdough Lemon Blueberry Scones are a delightful treat perfect for breakfast or an afternoon snack. The unique combination of tangy sourdough with fresh blueberries and zesty lemon makes these scones a tasty indulgence. Plus, using sourdough starter adds a wonderful depth of flavor and a slightly chewy texture that elevates this baked good. These scones are easy to make and are a great way to use up your sourdough discard!
How to make Sourdough Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sourdough starter (discard)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup heavy cream
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the cold butter and blend until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In another bowl, combine the sourdough starter, lemon juice, and heavy cream.
- Add wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently until it holds together.
- Pat the dough into a circle about 1-inch thick, then cut into wedges or rounds.
- Place on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
How to serve Sourdough Lemon Blueberry Scones
These scones are best served warm. You can enjoy them plain or with a bit of butter or cream. They also pair well with a cup of tea or coffee, making them a great addition to your morning routine or afternoon snack.
How to store Sourdough Lemon Blueberry Scones
To store the scones, let them cool completely and then place them in an airtight container. They will stay fresh for about 2-3 days at room temperature. If you want them to last longer, you can freeze them. Wrap each scone in plastic wrap and store in a freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature and reheat in the oven.
Tips to make Sourdough Lemon Blueberry Scones
- Use cold butter for the best texture. The cold butter creates a flaky texture in the scones.
- Be gentle when folding in the blueberries to avoid breaking them.
- Don’t overmix the dough; mix until just combined to keep the scones tender.
- If you want an even stronger lemon flavor, add more lemon zest.
Variation
You can customize these scones by adding different fruits like raspberries or strawberries instead of blueberries. You can also experiment with adding nuts or different extracts for a unique twist.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the mixture without thawing them first. This helps prevent the batter from turning blue.
2. What can I do with leftover sourdough starter?
You can store leftover sourdough starter in the fridge and use it in other recipes, like pancakes, bread, or waffles.
3. Can I make these scones without sourdough starter?
Yes, you can replace the sourdough starter with plain yogurt or buttermilk for a similar texture, although the flavor will differ slightly.
Sourdough Lemon Blueberry Scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar Adjust sweetness to taste
- 1 tablespoon baking powder Ensure it’s fresh for best rise
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup sourdough starter (discard) Can also use plain yogurt or buttermilk as a substitute
- 1/4 cup lemon juice Freshly squeezed for best flavor
- 1/2 cup heavy cream
Add-ins
- 1 cup fresh blueberries Can use frozen blueberries without thawing
- Zest of 1 lemon For enhanced lemon flavor
Fat
- 1/2 cup cold butter, cubed Use cold for flakiness
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Add the cold butter and blend until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In another bowl, combine the sourdough starter, lemon juice, and heavy cream.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently until it holds together.
- Pat the dough into a circle about 1-inch thick, then cut into wedges or rounds.
- Place on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.