3Cups Whole Wheat or White FlourI use Prairie Gold White Whole Wheat, if you use a coarser wheat, you may want to use half white flour for a lighter texture.
½CupPlus 2 TBS butter
½tspSalt
4tspBaking Powder
6TBSSugar
2Eggsroom temperature
1CupSourdough Starter or Discard
1CupBlueberriesfresh or frozen
Lemon Glaze
½CupPowdered Sugar
2TBSLemon 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.