Sourdough Blueberry Scones

Scones that blueberries and a lemon glaze with fresh lemons and blueberries.

5 from 1 vote

Sourdough Blueberry Scones

These sourdough blueberry scones are soft, flaky and loaded with fresh blueberry and lemon flavor. Then served warm with an irresistible lemon glaze.

Prep Time10

Cook Time25

Chill Time (Optional)30

Total Time35

Course: Breakfast

Cuisine: American

Servings: Scones

Calories: 347kcal

Author: Kristin

Equipment

Ingredients

5 Tablespoon Unsalted Butter Cut into small pieces and kept very cold
1 and ¾ Cup All Purpose Flour
¼ Cup Granulated Sugar
1 teaspoon Baking Powder
½ teaspoon Fine Sea Salt
1 Cup Sourdough Discard
½ Cup Heavy Cream More for brushing on top
2 Tablespoons Lemon Juice Freshly squeezed
1 Large Egg
1 teaspoon Vanilla Extract
2 Tablespoon Lemon Zest
1 Cup Frozen Blueberries Can also use fresh.

Lemon Glaze

1 Cup Sifted Powder Sugar
2 Tablespoons Fresh Lemon Juice Add more to reach desired consistency
Pinch Salt

Instructions

Preheat the oven to 400 degrees Fahrenheit. Then prepare a baking sheet by lining it with parchment paper. Set aside.
Cut the butter into small pieces. Place in the refrigerator or freezer to keep it cold while you prepare all the other ingredients.
In a large bowl mix together the flour, sugar, baking powder, and salt. Set aside.
In a medium sized bowl whisk together the sourdough starter and heavy cream until it is fully combined. Then whisk in the egg, lemon juice and vanilla extract.
Using a pastry cutter, cut the butter into the dry ingredients. The butter should be broken up into pea sized pieces.
Fold in the blueberries and lemon zest until the blueberries are completely mixed and coated in the flour.
Using a wooden spoon or spatula, mix the wet ingredients into the dry until it forms a rough dough.
On a lightly floured surface turn the dough onto the counter. Very gently knead the dough into a rough ball. The dough should be very wet and tacky. Use well floured hands to help handle it. If too much flour is added the scones will turn out dense.
Using either your hands or a floured rolling pin, start making the ball into a 6-7" round disc. Make sure it is as even as possible.
Using a bench scraper, divide the dough into 8 triangles.
Keep using the bench scraper to move the scones to the prepared baking sheet.
Brush the top of the scones with heavy cream.
Optional: If you feel the butter has softened and is now warm, place the baking sheet in the refrigerator for 30 minutes before baking. This will stiffen the butter back up.
Place in the oven and bake for 22-25 minutes or until they are light golden brown.
While the scones are baking prepare the lemon glaze by whisking the powdered sugar and lemon juice until smooth.
Remove scones from the oven and place on a wire cooling rack.
Drizzle the lemon glaze on top and enjoy!

Notes

Work Quickly: Warm hands will soften the butter. Avoid overhanding the dough.

Use Cold Butter: Cut the butter first and then chill until ready to use. Keep it as cold as possible.

Use Cold Cream: Don't take the cream out until ready to use.

Chill Before Baking: If the dough is overworked and warm just place in the refrigerator for 30 minutes before baking.

Frozen Blueberries: While fresh can also be used, frozen just holds up well with the shaping and keeps everything cold.

Nutrition