Sourdough Blueberry Scones with Lemon Drizzle

Burst of Flavor!

Indulge in the heavenly taste of soft and tender sourdough blueberry scones that are sure to leave your taste buds wanting more. These scones are infused with the flavors of juicy plump blueberries and tangy lemon zest, and are finished off with a delightful lemon glaze.

Key Ingredient for the Best Crumble

One of the key ingredients that makes these scones so tender and delicious is sourdough starter discard. It helps to add an extra tender crumb to the scones, making them soft and fluffy. The addition of fresh blueberries gives the scones a burst of fruity flavor and a pop of color.

Can they switched up?

These scones are incredibly easy to make, using a simple recipe that can be adapted to suit your personal preferences. You can easily switch up the flavors by substituting the blueberries and lemon with your favorite add-ins. Whether you prefer chocolate chips, cranberries, or nuts, the recipe can be adapted to create your perfect scone.

How Long Will This Recipe Take?

This recipe will take you 2 days and about an hour on both days. These scones are so quick and easy to make. They are so taste and fresh even if you have to heat them up again later. No mater the time it takes to make these they are so worth the wait!

What You Will Need

• All-Purpose Flour: It’s the easiest flour to work with for this recipe.
• Granulated Sugar: This sugar will give your dough the perfect amount of sweet to combat the zesty lemon drizzle.
• Backing Powder: Will help the dough rise.
• Cold Butter: The little pieces of cold butter in your dough will make your scone flakey.
• Blueberry’s: Fresh or frozen will work. Make sure they are washed and dried very well. Your batter is a dry batter and you do not want any moister in your dough.
• Lemon: The zest from one whole lemon will brighten up the flavor of the blueberry’s. It enhances the flavor so well and it will make your scones taste like spring! You can also save this lemon for the juice inside would be perfect for your lemon drizzle
• Sourdough starter: you can use fed starter or un-fed starter. Using fed starter like I do will give you a more fresh flavor and an un-fed starter will give you a more sour taste. If you do not have sourdough starter, Click the link (Sourdough Starter) below and you can get some of my starter that I use in every video! Sourdough Starter
• Egg: One large egg will be perfect for this recipe
• Crème: If you do not have cream you can use milk.
• Powdered sugar: Tis will make sure your drizzle is nice and smooth for the sweetest taste on your scone.

Kitchen Utensils

1. Bench scraper or knife.
2. Three mixing bowls. One large, One medium, and one smaller bowl.
3. Spoon
4. Fork
5. Spatula
6. Lemon zester
7. Measuring cups
8. Measuring spoons
9. Baking Sheet
10. Parchment Paper

How To Make Sourdough Blueberry Scones

Day 1

1. In a large bowl mix together your all-purpose flour, sugar, baking powder, and salt. Mix these ingredients together until combined.
2. Taking your cold butter and cutting it into small cubes will allow for easier mixing. Once your butter is cut, add the cut up cubes to your flour mixture.
3. Using ether two forks or a pastry cutter blend your butter into the flour mixture until your mixture resembles a crumble or the butter pieces are the size of peas.
4. Add your washed and very well dried blueberry’s to your dough. Make sure they blueberry’s are very dry
5. Add in your Lemmon zest. This will be about one entire lemons worth of zest.
6. Gently toss all of your ingredients until your blueberry’s are fully mixed in and covered in the flour mixture.
7. In a smaller separate bowl add your starter, you can use fed starter or un-fed starter. Using fed starter like I do will give you a more fresh flavor and an un-fed starter will give you a more sour taste.
8. Add one large egg to your sourdough starter.
9. Now add your cream or milk to your egg and starter. Mix well
10. Now add your liquid mixture to your flour mixture and gently stir everything together.
11. If your mixture is still to dry and the flour is not completely mixed in add one more tsp of crème and continue to mix.
12. Once your mixture is all combined, and you can feel with your hands that all of the flour is thoroughly combined cover and place your dough in the refrigerator for 8-10 hours or over night to make sure everything is fermented.

Day 2

1. Start by Preheating your Oven to 400 degrees
2. Now that your dough has fermented. Remove the dough from the bowl and place it on a clean counter top. It will be quite shaggy but take your hands and squeeze it together until you have created a little mound on your counter top.
3. After your mound is formed start to form a flattened circle about an inch think and 10 inched round. Use your bench scraper or knife and cut your dough into 8 wedges.
4. place your separated scone wedges onto a parchment lined baking sheet. Make sure all of our peace’s are separated so all pieces get bakes thoroughly.
5. Now back for 20-25 minutes.
6. Now mix your powdered sugar and lemon juice in a small bowl
7. Once your scones are nice and brown pull them out of the oven and use a spoon to scoop and pour your lemon drizzle on top of your scones!
8. Now all you have to do is eat and enjoy your taste and warm Sourdough Blueberry scones with Lemon Drizzle.