Sourdough Lemon Blueberry Scones
Delightful scones made with tangy sourdough, fresh blueberries, and zesty lemon, perfect for breakfast or a snack.
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.
Notes
These scones are best served warm. They can be enjoyed plain or with butter or cream. Store cooled scones in an airtight container for 2-3 days, or freeze for up to 3 months. Thaw and reheat to enjoy later.