Insanely Easy Sourdough Blueberry Lemon Scones

Ingredients

• 100 g Unsalted Butter (grated and frozen)
• 120 ml Heavy Cream (room temperature)
• 1 Egg (large, at room temperature)
• 150 g Sourdough Discard (unfed starter, refrigerated)
• 250 g All-Purpose Flour (sifted)
• 50 g Granulated Sugar
• 2.5 tsp Baking Powder
• 0.5 tsp Salt
• 150 g Frozen Blueberries (do not thaw)
• 1 Lemon Zest (zest of one medium lemon)

Instructions

1. Grate and Freeze Butter

   Using a box grater, grate the cold butter into small shreds. Spread the shreds on a plate and place them in the freezer for at least 5 minutes to keep them very cold.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate bowl, whisk together the heavy cream, egg, and sourdough discard until smooth. Cover and refrigerate while you prepare the dry ingredients.

   Time: PT3M

3. Combine Dry Ingredients

   In a large mixing bowl, add the sifted all‑purpose flour, granulated sugar, baking powder, and salt. Whisk until evenly distributed.

   Time: PT3M

4. Incorporate Butter

   Add the frozen grated butter to the dry mixture. Using your fingertips or a pastry cutter, gently work the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT4M

5. Add Blueberries and Lemon Zest

   Stir in the frozen blueberries and lemon zest, distributing them evenly without crushing the berries.

   Time: PT2M

6. Combine Wet and Dry Mixtures

   Pour the chilled wet mixture into the bowl with the dry ingredients. Gently fold with a spatula or wooden spoon until just moistened; the dough should look shaggy and slightly sticky but not fully combined.

   Time: PT3M

7. Shape the Scones

   Turn the dough onto a lightly floured surface. Pat it into a 2‑inch thick round disc. Using a floured 2‑inch cutter or a sharp knife, cut into 8 equal wedges.

   Time: PT4M

8. Bake

   Place the scones on a parchment‑lined baking sheet, leaving a small gap between each. Bake in a pre‑heated oven at 190°C (375°F) for 15‑20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

   Time: PT20M

   Temperature: 190°C

9. Cool and Serve

   Remove the scones from the oven and let them cool on a wire rack for 5 minutes before serving warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

2g