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Sourdough Blueberry Scones with Lemon Glaze

A tasty scone, perfect for breakfast or for a snack.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 16

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.