Light and flaky scones made with tangy sourdough discard, fresh blueberries, and bright lemon zest, finished with a simple lemon glaze.

Scale

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup granulated sugar

Zest of 1 lemon

1/2 cup cold unsalted butter, cubed

1/2 cup sourdough discard

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1 cup powdered sugar

2 tablespoons fresh lemon juice

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

3. Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.

4. In a separate bowl, whisk sourdough discard, heavy cream, egg, and vanilla until smooth.

5. Pour the wet ingredients into the dry ingredients and gently fold until the dough just comes together.

6. Fold in blueberries, keeping frozen berries frozen if using them.

7. Turn the dough onto a floured surface and pat into a 1-inch-thick circle, then cut into 8 triangles.

8. Chill the scones on the prepared baking sheet for 10 minutes.

9. Brush the tops with a little heavy cream and bake for 18-22 minutes until golden brown.

10. Cool scones on a wire rack and drizzle with glaze made from powdered sugar and lemon juice.

Keywords: sourdough, lemon, blueberry, scones, easy scones, homemade scones, breakfast, brunch