Description
Delicious scones featuring fresh blueberries and zesty lemon, perfect for any occasion.
Ingredients
Scale
- 240 grams all-purpose flour (2 cups)
- 9 grams baking powder (1 tablespoon)
- 3 grams salt (¼ teaspoon)
- 60 grams granulated sugar (¼ cup)
- Zest of 1 lemon
- 113 grams unsalted butter (cold and grated (½ cup or 1 stick))
- 1 cup fresh blueberries (about 140g (or frozen*))
- 1 large egg
- 235 grams sourdough discard (about 1 cup (or active starter, stirred down))
- 1 teaspoon vanilla extract (5g)
- 60 grams heavy cream (about ¼ cup)
- Juice of 1 lemon
- 1 cup powdered sugar (about 120g)
Instructions
- Prepare the lemon sugar. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the mixture becomes fragrant, resembling damp sand. Reserve the zested lemon for the glaze later.
- Add the dry ingredients. Mix in the flour, baking powder, and salt into the bowl with the lemon sugar. Stir it all together until combined.
- Add the butter. Grate the cold (or frozen) butter into the bowl using a box grater. Gently incorporate the butter into the flour mixture with a rubber spatula. You want to see small pieces of butter peeking through – this adds to the flakiness!
- Add the blueberries. Carefully fold in the blueberries until they’re evenly distributed and coated in flour.
- Whisk together the wet ingredients. In a separate medium bowl, whisk together the egg, sourdough discard, and vanilla extract until the mixture is smooth.
- Combine the wet and dry ingredients. Add the sourdough mixture to the flour mixture. Use a rubber spatula to fold them together gently until the dough starts to come together. It may still appear a bit dry.
- Add the heavy cream. Pour in the heavy cream and fold it gently until you have a shaggy dough. Be careful not to overmix.
- Chill the dough. Transfer the dough onto plastic wrap, shape it into a disc, and wrap it tightly. Chill it in the refrigerator for at least 30 minutes or up to 24 hours. We love to do this overnight, as it enhances the flavor significantly.
- After chilling, prepare to bake. Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
- Unwrap the chilled dough. Place it onto a piece of parchment paper. If it feels too wet, lightly sprinkle some flour over and under the dough and gently rub it in.
- Shape the scones. Use a bench scraper or sharp knife to cut the dough into 8 equal wedges.
- Transfer the scones to the baking sheet. Make sure to space them apart so they bake evenly.
- Bake until golden. Place the scones in the oven for 22-25 minutes. They should turn lightly golden, feel set, and reach a minimum internal temperature of 200ºF (93ºC).
- Prepare the glaze. While the scones bake, whisk together lemon juice and powdered sugar until smooth. Set this aside.
- Cool briefly before adding the glaze. Allow the scones to cool for 10-15 minutes before drizzling them with the prepared lemon glaze. Serve them warm or at room temperature for the best flavor.
Notes
These scones are best enjoyed fresh but can last for several days in an airtight container at room temperature.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: scones, blueberry scones, baking, sourdough, brunch