Why make this recipe
Sweet Lemon Blueberry Sourdough Scones are a delightful treat that combines the tanginess of sourdough with the bright flavors of lemon and blueberries. These scones are not only easy to make but also offer a wonderful texture and taste that is perfect for breakfast or an afternoon snack. The balance of sweet and tart makes them a winner among family and friends. Plus, they are a great way to use up extra sourdough starter!
How to make Sweet Lemon Blueberry Sourdough Scones
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sourdough starter
- 1/4 cup milk
- 1 large egg
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Directions:
Preheat the oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This will be the base of your scones.
Add butter: Dice the cold unsalted butter into small pieces and add it into the dry mix. Using a pastry cutter or your fingers, mix the butter into the flour mixture until it resembles coarse crumbs. This step helps create a flaky texture in the scones.
Combine wet ingredients: In another bowl, mix together the sourdough starter, milk, egg, lemon zest, and vanilla extract. Make sure everything is well combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently until everything is just combined. Avoid overmixing, as this can make the scones tough.
Add blueberries: Carefully fold in the fresh blueberries, making sure not to crush them while mixing.
Shape the dough: Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. You can use a knife to cut the dough into wedges or use a biscuit cutter to make circles.
Bake: Place the scones on the prepared baking sheet. Bake them in the preheated oven for about 15-20 minutes, or until they are golden brown on top.
Cool and serve: Once out of the oven, allow the scones to cool slightly on a wire rack. Enjoy these delightful pastries warm or at room temperature.
How to serve Sweet Lemon Blueberry Sourdough Scones
Sweet Lemon Blueberry Sourdough Scones are best served warm, right out of the oven. They can be enjoyed plain or with a pat of butter. Consider adding a drizzle of lemon glaze for extra sweetness. Pair them with a hot cup of tea or coffee for a wonderful breakfast or snack. These scones can also be served as a delightful addition to brunch gatherings.
How to store Sweet Lemon Blueberry Sourdough Scones
If you have any leftover scones, you can store them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them for up to three months. Just place the scones in a freezer-safe bag or container. To reheat, simply pop them into the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Tips to make Sweet Lemon Blueberry Sourdough Scones
- Use cold butter: Ensure your butter is very cold before cutting it into the flour mixture. This helps to achieve a flakier scone.
- Don’t overmix: Be careful not to overmix the dough when combining the wet and dry ingredients. A few lumps are okay.
- Fresh blueberries: Using fresh blueberries will give the best flavor and texture. If you only have frozen blueberries, do not thaw them before adding them to the dough.
- Try adding almonds or nuts: For an added crunch, consider folding in some chopped almonds or walnuts with the blueberries.
- Experiment with flavors: Feel free to play around! Adding a bit of additional zest or a different berry can create new flavor combinations.
Variation
If you’d like to switch things up, consider these variations on the basic recipe:
- Lemon Poppy Seed Scones: Replace the blueberries with a couple of tablespoons of poppy seeds for a lemony twist.
- Chocolate Chip Scones: Substituting blueberries with chocolate chips will give a sweet treat loved by all chocolate fans.
- Mixed Berry Scones: Use a combination of blueberries, strawberries, and raspberries for a mixed berry flavor.
- Herbed Scones: Adding herbs such as rosemary can create a savory twist to your scone recipe.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but you might need to adjust the amount of liquid slightly as it absorbs more moisture than all-purpose flour.
2. What can I use if I don’t have sourdough starter?
If you don’t have a sourdough starter, you can replace it with an equal amount of plain yogurt or buttermilk for a similar tangy flavor.
3. How do I know when the scones are done?
The scones are done when they are golden brown on the top. You can also insert a toothpick into the center and it should come out clean.
4. Can I make the dough ahead of time?
You can prepare the dough ahead of time and refrigerate it. However, it’s best to bake the scones fresh on the same day for the best texture and taste.
5. Are these scones suitable for freezing?
Yes, you can freeze unbaked scones. Just shape the dough, place it on a baking sheet, and freeze until solid. Then transfer to a freezer bag. When ready to bake, just add a few extra minutes to the baking time.
These Sweet Lemon Blueberry Sourdough Scones are an uncomplicated yet rewarding treat that will surely brighten any morning or afternoon with their vibrant flavors and delightful texture. Enjoy baking and sharing these delicious scones with your friends and family!
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Sweet Lemon Blueberry Sourdough Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful scones combining the tanginess of sourdough with lemon and blueberries, perfect for breakfast or as an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sourdough starter
- 1/4 cup milk
- 1 large egg
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold unsalted butter into the dry mix, and mix until it resembles coarse crumbs.
- Combine wet ingredients in another bowl: sourdough starter, milk, egg, lemon zest, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in fresh blueberries carefully without crushing them.
- Shape the dough into a 1-inch thick circle on a floured surface and cut into wedges or use a biscuit cutter.
- Bake in the oven for 15-20 minutes or until golden brown on top.
- Cool on a wire rack before serving warm or at room temperature.
Notes
Serve warm with butter or lemon glaze. These scones can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg