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Blueberry Lemon Sourdough Discard Scones

Use up that sourdough discard with this yummy scone recipe!
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Ingredients
  

  • 1 1/2 Cups Flour
  • 1/4 Cup Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 5 Tbsp Cold Butter
  • 1 Cup Sourdough Discard Starter
  • 1/4 Cup Sour Cream
  • 1 Tbsp Milk (if dough is too dry)
  • Blueberries
  • 1 Lemon
  • Powdered Sugar

Instructions
 

Dough Instructions

  • Preheat oven to 425 degrees Fahrenheit
  • Mix flour, sugar, baking powder & salt in a bowl
  • Use a cheese grater to grate in the cold butter, mix the dry ingredients with the cold butter so it's coated
  • Add the sourdough discard and sour cream to the bowl, mix dough together. Add milk if the dough is too dry, 1 Tbsp at a time. Dough should hold together, but not be sticky.
  • Turn dough out onto a pastry mat and gently bring dough together. Shape into a circle.
  • Press blueberries (or other topping) into the dough
  • Cut dough into 8 pie pieced shapes
  • Place the scones on a baking sheet
  • Brush with milk and sprinkle with a light dusting of sugar
  • Bake for approximately 15 minutes or until edges are golden brown

Lemon Icing

  • Zest one lemon
  • Juice the lemon into a bowl
  • Add powdered sugar to lemon juice until an icing consistency. You may also add some milk to make additional icing
  • Add the zest of the lemon to the icing and pour over cooled scones
  • Enjoy!