Lemon Blueberry Discard Scones

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Lemon Blueberry Discard Scones

Introduction

Lemon Blueberry Discard Scones are a delightful way to use up sourdough starter discard while enjoying a bakery-style treat at home. These scones are light, flaky, and full of bright citrus flavor paired with juicy blueberries.

The sourdough discard not only reduces food waste but also adds a subtle tang that enhances the overall flavor of the scones. The balance of sweet blueberries and zesty lemon creates a refreshing bite that’s perfect for breakfast or an afternoon snack.

Whether served warm with a smear of butter, a drizzle of honey, or a dusting of powdered sugar, these scones are guaranteed to bring a touch of homemade comfort to your table. They pair beautifully with coffee, tea, or even a glass of cold milk.

Cooking Time & Serving

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes
• Servings: 8 scones

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon

Wet Ingredients:

• ½ cup sourdough discard (unfed)
• ½ cup cold unsalted butter, cubed
• ½ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp lemon juice

Mix-ins & Topping:

• 1 cup fresh or frozen blueberries
• 2 tbsp coarse sugar (for topping, optional)

How to Make

Step 1: Prepare the Dough

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 2: Mix Wet Ingredients

1. In a separate bowl, whisk together sourdough discard, cream, egg, vanilla, and lemon juice until combined.
2. Pour wet ingredients into the dry mixture and stir gently until just combined.

Step 3: Add Blueberries

1. Gently fold in the blueberries, being careful not to over-mix.
2. Turn the dough onto a lightly floured surface and shape it into a circle about 1-inch thick.

Step 4: Shape and Bake

1. Cut the dough into 8 wedges and place them on the prepared baking sheet.
2. Brush tops with cream and sprinkle with coarse sugar if desired.
3. Bake for 20–25 minutes, or until golden brown and firm to the touch.

Step 5: Cool and Serve

1. Allow scones to cool slightly on a wire rack.
2. Serve warm or at room temperature.

Notes

• Use frozen blueberries straight from the freezer to prevent them from bleeding into the dough.
• Do not overwork the dough; this helps keep the scones tender.
• For extra flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
• These scones freeze well—wrap tightly and store for up to 2 months.

FAQs

Q1: Can I use fed sourdough starter instead of discard?

Yes, but the flavor will be less tangy. Discard is usually preferred for this recipe.

Q2: Can I substitute the heavy cream?

You can use whole milk or half-and-half, though the scones may be slightly less rich.

Q3: Can I make these scones dairy-free?

Yes—use plant-based butter and coconut cream as alternatives.

Nutrition (Per Serving – 1 scone)