The Best Lemon Blueberry Sourdough Scones
Lemon blueberry sourdough scones are filled with sweet blueberries and drizzled with a tangy lemon icing. This simple and delicious treat is fun to make in the spring and summer when blueberries are in season. Great for a sweet treat with coffee or tea or a snack for anytime of day.
Ingredients
- 2 cups flour
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup frozen butter
- ½ cup sourdough discard
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 cup blueberries
Glaze Ingredients
- ¾ cup powdered sugar
- ½ tablespoon lemon juice
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- In a large bowl, combine all the dry ingredients.
- Using a cheese grater or a sharp knife, cut the butter into small pieces. Then add to the dry ingredients and mix well.
- Add the egg, lemon juice, and sourdough discard to the flour mixture.
- Gently fold in the blueberries.
- Using your hands gently knead the dough until it comes together. It will be a dry dough.
- To long ferment the dough, gently wrapped the unbaked scones in plastic wrap and put it in the refrigerator for up to three days.
- Place a piece of parchment paper onto a baking sheet and press the scone dough together into a disc shape on the parchment paper.
- Cut into 8 pieces using a bench scraper.
- Bake at 350 degrees for 20-25 minutes or until the tops of the scones are golden brown.
- Mix together the glaze ingredients and drizzle over the top of the scones.
- Enjoy with a cup of morning coffee or tea from Farmhouse Teas.
- Store leftover scones in an airtight container for up to one week.
Notes
- To gain all of the health benefits from making these with long-fermented sourdough, be sure to allow them to bulk ferment in the refrigerator overnight or up to several days. This will ensure that most of the phytic acid and gluten in the flour are consumed by the sourdough starter making these much easier to digest especially if you are gluten intolerant.
- I find it easiest to mix this recipe up by hand, because it is a dry dough, and comes together easiest by pressing the dough together with your hands.
