Sourdough Lemon Blueberry Scones
Bakery-style sourdough lemon blueberry scones made with a lightly fermented dough, bright lemon flavor, and juicy blueberries.
Ingredients
- 1/2 cup active or discard sourdough starter
- 1/3 cup milk (diary or non-dairy)
- 1/2 cup sugar
- 1 egg, room temperature
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons lemon zest
- 2 1/2 cups all purpose flour
- 1/4 cup cold butter, grated or cubed
- 1 cup blueberries (fresh or frozen)
- 2 teaspoons milk, and sugar for dusting (optional)
Instructions
- In a mixing bowl, combine the starter, milk, sugar and egg until well mixed. Add
- Add the baking powder, salt, and lemon zest. Mix.
- Add the flour and mix until just combined. Add the butter, half at a time, until incorporated throughout. Fold the blueberries into the dough.
- Scrape the dough onto a countertop (lightly floured, if needed). Form the dough into a round circle, about an inch thick, about 7 inches in diameter.
- Wrap with plastic wrap or beeswax and refrigerate for 30 minutes or up to 3 days for a long ferment.
- On baking day, preheat the oven to 425° and remove the dough from the refrigerator, unwrap and place on a parchment lined baking sheet.
- Using a knife or bench scraper, slice the circle into 8 wedges. Separate the wedges slightly, giving about 1/2 inch space in between each piece.
- Brush each piece with milk and dust with sugar. Place the scones in the upper third of the oven and bake for 18-22 minutes or until golden brown. Cool for 5 minutes before serving.