Sourdough Blueberry Scones and Lemon Drizzle
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 blueberries and tangy lemon zest, and are finished off with a delightful lemon glaze.
Ingredients
- 2 C All-purpose Flour
- 1/2 C Granulated sugar
- 2 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C Butter
- 1 C Blueberries
- 1 1/2 Tbs Lemon zest (zest from one lemon)
- 1/2 C Sourdough Starter Active or discard
- 1 Large egg
- 2 Tbs Heavy Cream
Lemon Drizzle
- 3/4 C Powdered sugar
- 1 Tbs lemon juice
Instructions
Day 1
- In a large bowl, add flour, sugar, baking powder, and salt and mix until combined.
- Next, take your butter and cut it into small cubes. Then add those cubes to the flour mixture with a pastry cutter. Keep mixing until the dough becomes crumbly, or the butter pieces are the size of a pea or smaller.
- Then add blueberries and lemon zest. Gently combine, trying not to burst the blueberries.
- In a separate medium sized bowl, add your starter, eggs, and cream and mix until combined. If your dough is too dry and still shows patches of dry flour, add an additional tablespoon of cream until the flour is completely wet.
- Cover your dough and ferment in the refrigerator for 8-10 hours or overnight.
Day 2
- Preheat your oven to 400 degrees and get out a cookie sheet and cover it with a piece of parchment paper.
- Remove the dough from the bowl and place it on a clean countertop. Using your hands, squeeze the dough until it comes together in a ball. Flatten the ball out until it’s about 1 inch thick and about 10 inches round. Using a large knife, cut the dough into 8 wedges (like you would a pizza).
- Place the dough on a parchment covered baking sheet. Make sure to space them out so they bake evenly.
- Bake the scones for 20-25 minutes until golden brown.
Lemon Drizzle
- In a medium size bowl, add lemon juice and confectioners sugar. Whisk together until the sugar is dissolved. Drizzle over the top of the scones while hot.