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sourdough discard scone on a yellow plate

Sourdough Discard Blueberry Lemon Scones

Sean
This is great recipe for using the discard from your sourdough starter. The slightly acidic starter will help give your flakey scones a little bite to them.
4.70 from 53 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 379 kcal

Equipment

  • Mixing Bowl
  • Bench scraper
  • Baking sheet
  • Silicone mat/Parchment paper
  • Spatula
  • Pastry blender

Ingredients
 
 

Scone

  • 2 cups flour
  • ½ cup blueberries fresh or frozen
  • ¾ cup sourdough starter discard
  • ½ cup sugar
  • ½ cup butter
  • ¼ cup milk
  • 3 tablespoons lemon zest
  • ½ tablespoon baking powder
  • 1 egg
  • ¼ teaspoons salt

Icing

  • 1 cup powdered sugar
  • tablespoons lemon juice

Instructions
 

  • Preheat the oven to 425°F, 220°C, or gas mark 7.
  • In a large mixing bowl whisk the flour, sugar, salt, baking powder, and lemon zest. With a pastry blender or your fingers blend in the butter until the the mixture takes on a pebbly consistency. Not all of the bits of butter and flour will be the same size. Add the blueberries.
  • Mix the eggs, starter, and milk together until combined.
  • Pour the wet ingredients over the dry and with a spatula gently fold and mix the ingredients until all contents stick together. If your dough is a little dry add additional milk 1 tbsp at a time.
  • On a lightly floured surface create a mound of dough and shape into a circle about 8 inches in diameter. Using a knife or bench scraper cut the dome into 8 pieces.
  • Place on a baking sheet lined with parchment paper or silicone mat and place in the refrigerator for 30 min.
  • Bake for 20-25 min until the tops are a nice golden color. Cool on a cooling rack.
  • Mix the lemon juice with the powdered sugar until the icing is smooth. You can add more sugar or juice to achieve the desired consistency. Drizzle over the cooled scones.

Notes

It is important to make sure that your sourdough starter is 50% water and 50% flour by weight. If you use a starter that is higher in water the resulting dough will be very loose and wet. 
 

Nutrition

Serving: 1sconeCalories: 379kcalCarbohydrates: 60gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 72mgSodium: 354mgPotassium: 92mgFiber: 2gSugar: 30gVitamin A: 440IUVitamin C: 4mgCalcium: 118mgIron: 2mg
Nutrition Disclaimer*
Keyword Baking Powder, Blueberry, Butter, Flour, Icing, Lemon, Salt, Scone, Sourdough, Sugar
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