Tender Lemon Blueberry Sourdough Scones
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Vanilla and Bean · by Traci York★ 5.0 (27)

Tender Lemon Blueberry Sourdough Scones

NUTRITION · PER SERVING80M COOK
CAL 19%·PRO 16%
CARBS 47G50% OF CAL
2G FIBER11G SUGAR34G OTHER
FAT 16G40% OF CAL
9G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lemon blueberry scones made with sourdough discard, with a crunchy exterior and soft interior. Perfect for breakfast or brunch, can be made ahead and frozen.

mainamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup (140 grams) Sourdough Discard (100% hydration stirred down)
  • 1/4 cup (55 grams) Heavy Whipping Cream
  • 2 Large Eggs (one for the scones, the other for egg wash)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest (from about 2 - 3 lemons)
  • 2 tablespoons Lemon Juice (fresh squeezed)
  • 1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour (I use Bob's Red Mill )
  • 1 tablespoon Corn Starch
  • 1/3 cup (75 grams) Organic Cane Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (114 grams) Unsalted Butter (refrigerated)
  • 1 cup (155 grams) Fresh Blueberries
  • Turbinado Sugar (for sprinkling, Demerara or Raw may be subbed)
PREP
25M
SODIUM
273MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.