Sourdough Blueberry Scones With Lemon Glaze | Discard Recipe
Sourdough blueberry lemon scones have a delightful flavor and texture! Perfect for breakfast or an afternoon snack with a cup of tea or coffee!
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Sourdough Discard
If you are new to sourdough, you may find that in the beginning, the discard is a bit of a burden. Who wants to throw out part of a perfectly good starter? The best thing to do is collect a few simple recipes that you can make using the discard.
Sourdough discard is simply the extra starter that you have when you are getting your starter going. In order to keep your starter manageable, it is at times necessary to discard some of your starter.
You can learn all about getting a starter going here and here!
These sourdough blueberry scones are one of our favorite ways to use up any extra starter. I often feed my starter extra just to have enough to make these scones!
We also like to make the following discard recipes:
- Sourdough Discard Blueberry Muffins
- Sourdough Flatbread Recipe | Pita Bread
- Sourdough Apple Crisp Recipe
What are Scones?
Scones are British or possibly Scottish in origin. They are slightly sweet but can also be made savory. To me, they are similar to a biscuit in texture but denser. They are made in a round and then cut into triangles and then baked. I love a good scone and so do my kids, this recipe is definitely a winner at our house! Excellent served with a hot beverage!
How to Make Scones
You make scones very much the same way you make biscuits. To start you cut the butter into the flour mixture and other dry ingredients until you have coarse crumbs. Then you add in the eggs and starter. Once it’s formed into a fairly dry dough you can turn it out onto a flour-dusted board or counter and fold the blueberries into it.
Split the dough in two and shape it into two disks. Cut the disks into triangles like a pie. I like to use a bench scraper, but a knife works fine too. You should get about 8 pieces from each disk. Place on a parchment-lined or greased baking sheet. Bake at 375 for 16-18 minutes. They should be lightly golden brown on the bottoms, the tops should have the slightest hint of brown.
Lastly, mix the lemon juice and powdered sugar together to make a thick glaze and drizzle it over the baked scones.
Sourdough Blueberry Scones with Lemon Glaze
That’s it! These are really so simple to mix up and a fun change from muffins. We have eaten no less than five batches of these recently! I hope you give them a try and enjoy them as well!
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Sourdough Blueberry Scones with Lemon Glaze
Equipment
- 1 Baking Sheet
Ingredients
- 3 Cups Whole Wheat or White Flour I use Prairie Gold White Whole Wheat, if you use a coarser wheat, you may want to use half white flour for a lighter texture.
- ½ Cup Plus 2 TBS butter
- ½ tsp Salt
- 4 tsp Baking Powder
- 6 TBS Sugar
- 2 Eggs room temperature
- 1 Cup Sourdough Starter or Discard
- 1 Cup Blueberries fresh or frozen
Lemon Glaze
- ½ Cup Powdered Sugar
- 2 TBS Lemon Juice
Instructions
- Mix together the flour, salt, and baking powder. Using a stand mixer, food processor or an old fashioned pastry blender or fork, cut together the butter and flour mixture until you have course crumbs.
- Add in the sugar, eggs and starter. Mix until just combined.
- Turn out onto a floured board or counter. Fold in 1 cup blueberries by hand
- Split the dough in half and shape each half into a disk shape. Cut the disk into triangles like a pie. You should get about 8 triangles from each disk.
- Place on a greased or parchment lined baking sheet. Bake at 375° for 16-18 minutes or until very light golden brown.
Glaze the Baked Scones
- Mix the lemon juice and powdered sugar in a small dish. Drizzle over the baked scones when still warm. Serve and enjoy! They are best fresh out of the oven but still delicious once cooled.
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I made these for breakfast today. Everyone here really liked them. I had to set a limit. Haha! Thank you so much for this delicious recipe! God bless you!
Thank you for sharing that! It makes my day! We love them too!