Posted by These scones are soft and tender, filled with juicy plump blueberries, lemon zest and topped with lemon glaze. They use sourdough discard starter which helps give them an extra tender crumb.
Yield: 8
Prep time: 15 MINUTES
Cook time: 20 MINUTES
Total time: 35 MINUTES
Ingredients
- 250g (2 cups*) all-purpose flour
- 100g (½ cup) granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 100g (7 Tbsp) butter, cold
- One heaped cup of blueberries, fresh or frozen
- 1 ½Tbsp lemon zest
- 100g (½ cup) discard sourdough starter
- 1 large egg
- 2-3 Tbsp milk or pouring cream, plus more for brushing
LEMON GLAZE
- 1 ½Tbsp fresh lemon juice
- 90g (¾ cup) powdered sugar
Instructions
- In a large bowl, combine the flour, sugar, salt, and baking powder and mix them well together. Cut the cold butter into cubes and add it to the flour. Use a pastry cutter to cut the butter into small pea-sized pieces. Alternatively, use a food processor to cut the butter into the flour.
- Add in the blueberries and lemon zest and toss to combine.
- Whisk together the sourdough starter, egg, and two tablespoons of milk or cream in a separate bowl.
- Make a well in the center of the flour mixture, then pour in the sourdough mixture. Use a fork to combine it into a shaggy dough that sticks together easily when pressed. If the mixture isn’t coming together well, add a tablespoon of milk or cream if necessary, but the dough shouldn’t be wet.
- Tip the shaggy dough onto a lightly floured surface and gently push it with your fingers until it is combined into a dough mound. Don’t over-knead the dough, or it will become tough. Press this into an 8-inch circle.
- Cut the circle into eight wedge pieces using a knife or dough scraper. Place the pieces on baking paper and pop them into the fridge while the oven preheats.
- Preheat the oven to 200°C/400°F.
- Brush the tops of the scones with a bit of heavy cream or milk.
- Bake the scones in the oven for around 20-25 minutes until golden brown around the edges. This timing depends on your oven. Some need longer; some need less. Once baked, leave the scones to cool before glazing.
LEMON GLAZE
- Add the lemon juice and enough powdered sugar until it makes a thick but pourable glaze. Drizzle it over the cooled scones.
Nutrition Information:
YIELD: 8 SERVING SIZE: 1 grams
Amount Per Serving: CALORIES: 338 TOTAL FAT: 11g SATURATED FAT: 7g UNSATURATED FAT: 0g CHOLESTEROL: 51mg SODIUM: 308mg CARBOHYDRATES: 55g FIBER: 1g SUGAR: 25g PROTEIN: 5g