Description
Delightful scones combining the tanginess of sourdough with lemon and blueberries, perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 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