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Sourdough – Blueberry Scones

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Sourdough - Blueberry Scones
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Sourdough – Blueberry Scones

Recipe by ZivileCourse: Breakfast ideas, Desserts
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • Scones

  • 2 1/4 cups all-purpose flour

  • 1/2 cup granulated sugar + 2 tsp for the sprinkling

  • 2/12 tbsp baking powder

  • 1/2 tsp salt

  • 1 lemon zest

  • 1 stick cold unsalted butter

  • 2/3 cups active sourdough starter

  • 3 tbsp heavy cream + 3 tbsp for the brush

  • 1 egg

  • 1 tsp vanilla extract or vanilla paste

  • 1/14 cups fresh blueberries

  • Glaze

  • 2-3 tbsp freshly squeezed lemon juice

  • 2-3 tbsp powdered sugar

Let’s make it

  • Scones
  • Mix slightly beeten egg with sordough starter. Add lemon zest, heavy cream and vanilla.
  • In a seperate bowl mix flour, baking powder, and salt. Grate in throught the box grater butter and mix well to coat each piece of butter in flour mixture.
  • Add blueberries and wet ingredients to a flour mixture. Using a silicone spatula mix slightly until it all comes togetter.
  • Dump the batter onto a very lightly floured surface and shape it into a square about 1/2 inch high. Cut it into 8 or more triangles.
  • Place on the baking sheet lined with a parchement papper. Brush with heavy cream. Sprinkle slightly with some sugar and bake for 17-20 min (depending on the size of scones) in preheated to 400 F oven.
  • For the glaze, mix powdered sugar adding lemon juice gradualy. It has to be heavy cream consistency.
  • When scones are slightly cooled, drizzle glaze on scones and serve.

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