why make this recipe
Tangy Lemon Blueberry Sourdough Scones are a delightful treat that brings together the unique flavors of sourdough, sweet blueberries, and zesty lemon. These scones are perfect for breakfast or as a snack with tea. Not only are they easy to make, but they also give your taste buds a refreshing twist. The sourdough starter adds a lovely depth of flavor, while the blueberries provide a burst of sweetness. Enjoy them warm out of the oven or as a part of your brunch spread!
how to make Tangy Lemon Blueberry Sourdough Scones
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup sourdough starter
- 1/2 cup heavy cream
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In another bowl, mix the sourdough starter, heavy cream, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Turn the dough onto a floured surface and gently knead a few times.
- Pat into a circle about 1-inch thick and cut into wedges.
- Place them on a baking sheet and bake for 15-20 minutes until golden.
- Let cool slightly before serving.
how to serve Tangy Lemon Blueberry Sourdough Scones
These scones can be served warm or at room temperature. They pair nicely with butter, jam, or clotted cream. You could also enjoy them with a cup of tea or coffee for a cozy afternoon treat. Feel free to sprinkle some extra lemon zest on top for added flavor.
how to store Tangy Lemon Blueberry Sourdough Scones
To store your scones, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to keep them longer, consider freezing them. Wrap the scones in plastic wrap and then place them in a freezer-safe bag. They will stay fresh for up to 3 months. To enjoy, simply reheat them in the oven.
tips to make Tangy Lemon Blueberry Sourdough Scones
- Use cold butter: It helps create a flaky texture in the scones.
- Don’t overmix the dough: Mix just until combined to keep the scones light and airy.
- Fresh blueberries: Make sure to use fresh blueberries for the best flavor and texture.
- Adjust sweetness: If you like your scones sweeter, feel free to add a bit more sugar.
variation
You can switch up the fruit in this recipe. Try raspberries, blackberries, or even diced strawberries for a different twist. Adding some chopped nuts can also enhance the texture and flavor of your scones.
FAQs
1. Can I use frozen blueberries instead?
Yes, you can use frozen blueberries. Just make sure to fold them in gently to prevent them from breaking.
2. What if I don’t have sourdough starter?
If you don’t have sourdough starter, you can replace it with an equal amount of yogurt or buttermilk for a different flavor.
3. How do I know when the scones are done?
The scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean.
Enjoy baking and savoring these delicious Tangy Lemon Blueberry Sourdough Scones!
Tangy Lemon Blueberry Sourdough Scones
Equipment
- Large Mixing Bowl
- Pastry Blender
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Cold unsalted butter (1 stick), cut into cubes
- 1/2 cup Sourdough discard
- 1/2 cup Heavy cream (or milk)
- 1 tablespoon Lemon zest
- 1 teaspoon Fresh lemon juice
- 1 cup Fresh blueberries
Instructions
Preparation
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, combine the sourdough discard, heavy cream, lemon zest, and fresh lemon juice.
- Pour the wet mixture into the dry ingredients and mix gently until just combined, taking care not to overmix the dough.
- Gently fold in the fresh blueberries until evenly distributed.
- Turn the dough out onto a lightly floured surface, pat it into a round or rectangular shape, and then cut it into 8 equal wedges or squares.
- Place the shaped scones on a parchment-lined baking sheet and chill them in the refrigerator for 15 minutes.
- Preheat your oven to 400°F (200°C) and bake the chilled scones for 18-20 minutes, or until they are golden brown.
- Allow the scones to cool slightly on a wire rack before serving them warm.
