How To Make Sourdough Blueberry Lemon Scones 🍋🫐 From Scratch! - Easy NO FUSS Sourdough Recipe

Ingredients

• 2 cups All-Purpose Flour (organic, unbleached)
• 0.5 cup Organic Cane Sugar (granulated)
• 2 teaspoons Baking Powder (aluminum‑free)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.5 cup Grass-Fed Butter (cold, grated)
• 1 cup Fresh Blueberries (can use frozen (may add moisture))
• 1 whole Lemon (zest and juice, avoid white pith)
• 0.5 cup Heavy Cream (for dough)
• 1 large Egg (room temperature)
• 0.5 cup Sourdough Discard or Starter (active starter or discard)
• 2 cups Powdered Sugar (for glaze)
• 1 whole Lemon (for glaze) (juice only, may need half‑lemon increments)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, organic cane sugar, aluminum‑free baking powder, and salt until evenly distributed.

   Time: PT5M

2. Grate Cold Butter and Incorporate

   Grate the cold grass‑fed butter directly over the dry mixture and gently rub or pat with your fingertips until pea‑sized butter pieces are visible throughout the flour.

   Time: PT5M

3. Add Blueberries and Lemon

   Stir in the fresh blueberries, lemon zest (only the yellow part), and freshly squeezed lemon juice. Toss gently so the berries are coated with the flour mixture.

   Time: PT3M

4. Mix Wet Ingredients In

   Add the heavy cream, the large egg, and the sourdough discard (or starter). Stir with a fork first, then finish by gently kneading with clean hands until just combined—do not over‑mix.

   Time: PT5M

5. Shape and Wrap Dough

   Turn the dough onto a sheet of parchment paper, pat it into an 8‑inch circle about 2 inches thick, then fold the parchment over the dough to seal it.

   Time: PT5M

6. Overnight Fermentation

   Place the wrapped dough in the refrigerator and let it ferment for 8‑12 hours (or at least 10 hours) to develop flavor and a light rise.

   Time: PT10H

   Temperature: 4°C

7. Preheat Oven

   About 20 minutes before baking, preheat the oven to 425°F (220°C).

   Time: PT10M

   Temperature: 425°F

8. Cut and Transfer to Baking Sheet

   Unfold the parchment, use a bench scraper to cut the chilled dough into eight equal wedges, and place them on a parchment‑lined baking sheet leaving a small gap between each.

   Time: PT5M

9. Bake Scones

   Bake for 15‑18 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

   Time: PT18M

   Temperature: 425°F

10. Prepare Lemon Glaze

    While the scones bake, whisk together the powdered sugar and the juice of one lemon (add juice gradually). Adjust consistency with more lemon juice if too thick or a splash of cream if too thin; the glaze should drip off a spoon.

    Time: PT5M

11. Finish and Serve

    Remove the scones from the oven, let them cool on a rack for 2 minutes, then drizzle the lemon glaze over each scone. Serve warm, optionally with scrambled eggs or sausage links.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g