Lemon + Blueberry Sourdough Scones

I’m usually not a big fan of sweets – especially for breakfast – but the first time I tried these Lemon Blueberry Sourdough Scones I was hooked. Drizzled with sweet, lemony goodness these scones are surprisingly light and buttery, and are bursting with fresh berry flavour. They are perfect as part of breakfast feast and can even step in as feature attraction for an elegant afternoon tea.

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Prep Time 50

Cook Time 25

Freezer Time 2 30

Total Time 1 15

Servings: 8

Course: Decadent Desserts

Cuisine: Comfort Food, Kid Friendly, Sweet Tooth

Calories: 361

Ingredients Equipment Method Notes

Ingredients

2 cups blueberries frozen
2 1/2 cups flour
1 cup sourdough starter
1/2 cup sugar
8 1/2 tbsp butter divided
1/3 cup milk (2%)
1 1/2 lemons juice + zest (divided)
1 1/2 tsp baking powder
1 tsp Kosher salt
1/2 tsp baking soda
1/2 cup icing sugar

Equipment

food processor
microplane
citrus juicer
medium mixing bowl
9 inch round baking or spring form pan
large baking sheet
parchment paper
whisk
small saucepan
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Rinse blueberries, cube butter, zest and juice lemon, measure and separate all ingredients.

Bring it Together

Place fresh blueberries in the freezer for 30 minutes to allow to firm up.
Place all dry ingredients – flour, salt, baking soda and powder – into a food processor together with the zest of one lemon. Pulse for approximately 30 seconds to fully combine.
Add 1/2 cup of cold butter cubes to the dry mixture and process until the mixture resembles a coarse sand.
In a separate mixing bowl whisk together the sourdough starter and milk. Add the wet mixture to the processor and pulse until a thick, but smooth ball of dough has formed.
Remove blueberries from the freezer and place into a parchment-lined, round baking pan. Cover completely with the dough and press down gently ensuring that the dough extends to the edges and is a consistent depth throughout the pan. Place the pan in the freezer for 2 hours.
Preheat oven to 400 degrees F.
Remove chilled scones from the freezer and cut into 8 equally-sized pieces. Place the scones on a parchment-lined baking sheet and bake for 23 minutes, until golden brown. Remove from the oven and place on baking racks to cool.
While the scones are cooling, prepare the lemon drizzle by combining 2 tbsp of lemon juice, 1/2 cup of icing sugar, and remaining 1/2 tbsp of butter in a small saucepan. Heat over medium until the sugar has dissolved and the ingredients are fully incorporated, whisking continuously.
Place the scones on a serving plate, drizzle with lemon sauce, and sprinkle with remaining zest of 1/2 lemon.

Notes

You can certainly try this recipe with different fruit and/or combinations, like apple cinnamon or summer berries.

Lemon + Blueberry Sourdough Scones