Lemon Blueberry Sourdough Scones (Fresh Milled Flour)
These lemon blueberry sourdough scones, made with fresh milled flour, offer a deliciously wholesome twist on a classic treat. The tangy sourdough discard complements the zesty lemon and has a perfect balance of sweet blueberries, creating a deliciously flavorful and nutritious scone with perfect texture. Packed with the benefits of fresh milled flour, these scones are a perfect choice for a healthier, yet indulgent, breakfast or snack. The combination of the tangy sourdough starter, lemon zest, and sweet blueberries will make these sourdough discard scones a delightful treat, and the fresh-milled flour adds a hearty, nutty flavor to the mix!
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If you haven’t noticed by now, I am completely obsessed with the combination of lemon and blueberry! No better combination comes to mind. They are my favorite recipes to make and probably my best! Usually a double batch of these delicious scones are our favorite treat breakfast accompanied by a morning coffee. I have found that it is also a great way to use up extra sourdough discard.
Equipment for this Lemon Blueberry Sourdough Scone Recipe
Food processor, or pastry blender (pastry cutter)
Small bowl
Large mixing bowl
Airtight container (for leftover scones)
Wooden spoon
Parchment paper
Ingredients for Sourdough Blueberry Scones
- 4 cups (500g) fresh milled whole wheat flour (from soft wheat berries) (plus a little extra flour for shaping the scones)
- 1/2 cup + 1 tablespoon granulated sugar (or a raw sugar, which we prefer)
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 14 tablespoons cold unsalted butter, cubed
- 1/2 cup sourdough starter discard or active starter
- 1/2 cup milk
- 2 Tablespoons fresh squeezed lemon juice
- 1 large egg + 1 egg yolk
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 1/2 cups fresh blueberries (Or frozen, if fresh isn’t available but do not thaw out! This will cause bleeding throughout your scones.)
- 1 teaspoon vanilla extract (optional)
Lemon Glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Lemon Blueberry Scone Recipe
Preheat the oven: Set your oven to 425°F and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, combine the whole wheat flour, sugar, baking powder, lemon rind, and salt.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs (you should still have pea-sized pieces of butter).
Add wet ingredients: In a separate bowl, whisk together the sourdough starter discard, milk, egg, lemon juice, and vanilla (if using). Stir until the mixture is smooth.
Combine the dough: Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be a little sticky. Be careful not to overwork the dough.
Add blueberries: Gently fold the blueberries into the dough. If you’re using frozen blueberries, don’t thaw them beforehand to prevent them from bleeding too much into the dough.
Shape the scones: Turn the dough out onto a lightly floured surface and gently pat it into a round disc about 1 inch thick. Cut the dough into 8 wedges (like a pizza) or shape it into smaller rounds, if you prefer. Place the scones on the parchment-lined baking sheet.
Bake: Bake for 10-13 minutes, or until the scones are golden brown on top and firm to the touch.
Glaze (optional): While the scones are cooling, whisk together the powdered sugar, lemon juice, and a little milk or cream to make the glaze. Drizzle it on top of the scones once they have cooled slightly.
Serve: Serve warm or at room temperature. These scones are perfect for breakfast or an afternoon snack!
Lemon Blueberry Sourdough Scones (Fresh Milled Flour)
Equipment
- Bench scraper
- Food processor, or pastry blender (pastry cutter)
- Small bowl
- Large mixing bowl
- Airtight container (for leftover scones)
- Cheese grater or box grater
- Wire rack
- Wooden spoon
- Parchment paper
- Baking sheet
Ingredients
- 4 cups 500g fresh milled whole wheat flour (from soft wheat berries) (plus a little extra flour for shaping the scones)
- 1/2 cup + 1 tablespoon granulated sugar or raw sugar, which we prefer
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 14 tablespoons cold unsalted butter cubed
- 1/2 cup sourdough starter discard or active starter
- 1/2 cup milk
- 2 Tablespoons fresh squeezed lemon juice
- 1 large egg + 1 egg yolk
- 1 tablespoon lemon zest from about 1 lemon
- 1 1/2 cups fresh blueberries Or frozen, if fresh isn’t available but do not thaw out! This will cause bleeding throughout your scones.
- 1 teaspoon vanilla extract optional
Lemon Glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Set your oven to 425°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine the whole wheat flour, sugar, baking powder, baking soda, lemon rind, and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs (you should still have pea-sized pieces of butter).
- Add wet ingredients: In a separate bowl, whisk together the sourdough starter discard, milk, egg, lemon juice, and vanilla (if using). Stir until the mixture is smooth.
- Combine the dough: Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be a little sticky. Be careful not to overwork the dough.
- Add blueberries: Gently fold the blueberries into the dough. If you’re using frozen blueberries, don’t thaw them beforehand to prevent them from bleeding too much into the dough.
- Shape the scones: Turn the dough out onto a lightly floured surface and gently pat it into a round disc about 1 inch thick. Cut the dough into 8 wedges (like a pizza) or shape it into smaller rounds, if you prefer. Place the scones on the parchment-lined baking sheet.
- Bake: Bake for 10-13 minutes, or until the scones are golden brown on top and firm to the touch.
- Glaze (optional): While the scones are cooling, whisk together the powdered sugar, and lemon juice. Drizzle it on top of the scones once they have cooled slightly.
- Serve: Serve warm or at room temperature. These scones are perfect for breakfast or an afternoon snack!
