I was looking for a good recipe for sourdough discard bluerry scones. I think the sourdough would add some flavor and give a nice rise making the scones bread like. I like the combination of blueberries and lemons. Since baking frozen blueberries are easy to find and can be done year round. In the summer can try to use fresh to see if there is a difference. They were puffy from the sourdough. I found the glaze to not be necessary and maybe some thick sugar like demerra or pearl would add like crunch and sweetness on the top. Glazing half would work out well. I would like to try other fillings besides blueberries. Perhaps currants or raisins with some vanilla instead of lemon would be nice. I ended up booking for more like 30-35m at 350F with convection mode.
Ingredients
- 250g all purpose flour
- 100g granulated sugar
- 2 1/2t baking powder
- 100g cold butter
- 1c blueberries (frozen or fresh)
- 1 1/2T lemon zest
- 100g sourdough
- 1 large egg
- 4-5T milk or cream
glaze
- 2T lemon juice
- 120g confectioners sugar
Steps
- preheat oven to 350F convection or 375F normal
- combine flour, sugar, salt, baking powder and whisk
- cut butter into 1/2 inch cubes, mix with fingers until resembles pebbles
- add blueberries, zest, toss
- in bowl mix egg, 3T milk or cream
- make well in flour mixture, pour in starter and mix
- add additional 1-2T milk if needed
- pour onto clean counter and knead to from a circle
- cut into 8 wedges
- bake 20-25m until golden brown
- let cool fully if glazing
- combine half of lemon juice into conf sugar
- mix until thick but pourable, add drops of lemon juice until is a good consistency
- drizzle over scones
