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.
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Servings: 0
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)
- ½ cup + 1 tablespoon granulated sugar or raw sugar, which we prefer
- 1 tablespoon baking powder
- 1 ¼ teaspoons salt
- 14 tablespoons cold unsalted butter cubed
- ½ cup sourdough starter discard or active starter
- ½ cup milk
- 2 Tablespoons fresh squeezed lemon juice
- 1 large egg + 1 egg yolk
- 1 tablespoon lemon zest from about 1 lemon
- 1 ½ 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):
- ½ 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!