Sourdough Lemon Blueberry Scones

Sourdough Lemon Blueberry Scones are tender, soft, and the perfect bite of sweet and tart. These beauties are filled with fresh blueberries, lemon zest and juice, sourdough starter, and Ricotta Cheese! Finally, the tops are dusted with sugar giving it the perfect crunch before diving into the soft center.

Allergy Friendly

This recipe was originally inspired by Home Grown Happiness’ Sourdough Discard Scones. The original recipe from Home Grown Happiness called for egg and milk or pouring cream. Due to my own egg and dairy allergies, these two ingredients had to be adjusted.

Therefore, instead of using 1 egg as suggested in the original recipe, I used 1 pouch of Unsweetened Applesauce (which equates to about 1/4 c.). In addition, I used Oat Milk in place of dairy milk or pouring cream (pouring cream is similar to Half and Half). Oat Milk is a dairy-free alternative and is a thicker consistency than Almond Milk. Oat Milk is the perfect dairy-free substitution in baking recipes that call for dairy milk.

Although I did incorporate Ricotta Cheese within this recipe (which is not dairy free), I used such a small amount of it that it will not rock the boat too much for me. However, if dairy is one of your top allergens, you can just take that ingredient out altogether.

What is Sourdough Starter?

This recipe calls for Sourdough Starter and/or Discard. For this recipe, you want to use Sourdough Starter that has had some time (more than 30 minutes) to ferment (bubble) and is on the more liquidy side.

This consistency has a more pungent/sour flavor which pairs perfectly with the lemon-blueberry flavor. If your Sourdough Starter is still fairly firm (as in it has most recently been fed), you may want to consider waiting a few hours before crafting this dough or you will need to add a little more milk into your dough to create the classic scone dough texture.

Sourdough Lemon Blueberry Scone Ingredients

Scone Ingredients

• Organic, All Purpose Flour
• Granulated Sugar
• Baking Powder
• Pink Salt
• Unsalted Butter, cold
• Lemon, zested and juiced
• Mexican Vanilla
• Blueberries, fresh or frozen
• Sourdough Discard
• Unsweetened Applesauce (in substitution for an egg)
• Oat Milk (in substitution for Whole Milk or Pouring Cream)
• Ricotta Cheese (*optional but truly boosts the texture and flavor of these scones)

Creating the Scone Dough

1. First, in a large glass or ceramic bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir together with a fork or a spoon.
2. Then, using a grater or a wide Microplane, grate the cold, unsalted butter.
3. Using your hands, incorporate the grated butter into the dry ingredients until you have a crumbly mixture. (It should look like sand).
4. Next, pour in the Mexican Vanilla, lemon juice, Sourdough Starter Discard, applesauce, and Ricotta Cheese. Mix with your hands until incorporated.
   • You can use a spatula for this, but I find your hands are the best tool when making dough.
5. Then, add the Oat Milk 1 tbsp. at a time until you get a wet dough that holds together and can be easily formed into a ball.
   • Hint: If you accidentally add too much liquid, just combat it with a little bit of flour until you get the dough consistency you’re looking for. Scone Dough is fairly forgiving.
6. Next, add the fresh or frozen Blueberries and stir until just combined.

Refrigerate and Cut the Dough

1. Then, lightly flour a surface such as your kitchen counter, and plop the scone dough onto it. Using lightly floured hands, form the dough into a ball. Wrap the dough with plastic wrap and set it in the refrigerator for 30 minutes to rest.
   • This also helps the butter become cold again which in turn leads to a flakier scone.
2. Once the scone dough has had time to rest, unwrap it from the plastic wrap, and place it onto the lightly-floured surface.
3. Using a bench scraper, or a sharp knife, cut the dough into 8 sections.
   • If you’re looking to make miniature scones, you can cut your dough into 16 sections or cut the 8 original scones in half.

Bake the Scones

1. Preheat your oven to 400 degrees Fahrenheit.
2. Next, place the scones onto a parchment-lined baking sheet about 2-3 inches apart (this will allow your scones to rise in the oven as they bake).
3. Then, dust the top of the Sourdough Lemon Blueberry Scones with sugar.
4. Next, bake the scones for 20-25 minutes or until golden brown.

Let the Scones Cool and Enjoy

1. Once the scones are baked, allow them to cool on the baking sheet for 10 minutes before transferring them to a wire, cooling rack.
2. Enjoy!

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Sourdough Lemon Blueberry Scones

Yield: 8 Scones

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Sourdough Lemon Blueberry Scones are tender, soft, and the perfect bite of sweet and tart. These beauties are filled with fresh blueberries, lemon zest and juice, sourdough starter, and Ricotta Cheese! Finally, the tops are dusted with sugar giving it the perfect crunch before diving into the soft center.

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Ingredients

• 2 c. Organic, All Purpose Flour
• 1/2 c. Granulated Sugar
• 2 1/2 tsp. Baking Powder
• 1/2 tsp. Pink Salt
• 1/4 c. Unsalted Butter, cold
• 1 Lemon, zested and juiced
• 1 tsp. Mexican Vanilla
• 1 c. Blueberries, fresh or frozen
• 1/2 c. Sourdough Discard
• 1/2 c. Unsweetened Applesauce (in substitution for an egg)
• 4-5 tbsp. Oat Milk (in substitution for Whole Milk or Pouring Cream)
• 1/4 c. Ricotta Cheese (*optional but truly boosts the texture and flavor of these scones)

Instructions

1. First, in a large glass or ceramic bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Stir together with a fork or a spoon.
2. Then, using a grater or a wide Microplane, grate the cold, unsalted butter.
3. Using your hands, incorporate the grated butter into the dry ingredients until you have a crumbly mixture. (It should look like sand).
4. Next, pour in the Mexican Vanilla, lemon juice, Sourdough Starter Discard, applesauce, and Ricotta Cheese. Mix with your hands until incorporated. You can use a spatula for this, but I find your hands are the best tool when making dough.
5. Then, add the Oat Milk 1 tbsp. at a time until you get a wet dough that holds together and can be easily formed into a ball. Hint: If you accidentally add too much liquid, just combat it with a little bit of flour until you get the dough consistency you’re looking for. Scone Dough is fairly forgiving.
6. Next, add the fresh or frozen Blueberries and stir until just combined.
7. Then, lightly flour a surface such as your kitchen counter, and plop the scone dough onto it. Using lightly floured hands, form the dough into a ball. Wrap the dough with plastic wrap and set it in the refrigerator for 30 minutes to rest. This also helps the butter become cold again which in turn leads to a flakier scone.
8. Preheat your oven to 400 degrees Fahrenheit.
9. Once the scone dough has had time to rest, unwrap it from the plastic wrap, and place it onto the lightly-floured surface.
10. Using a bench scraper, or a sharp knife, cut the dough into 8 sections. If you’re looking to make miniature scones, you can cut your dough into 16 sections or cut the 8 original scones in half.
11. Next, place the scones onto a parchment-lined baking sheet about 2-3 inches apart (this will allow your scones to rise in the oven as they bake).
12. Then, dust the top of the Sourdough Lemon Blueberry Scones with sugar.
13. Next, bake the scones for 20-25 minutes or until golden brown.
14. Once the scones are baked, allow them to cool on the baking sheet for 10 minutes before transferring them to a wire, cooling rack.
15. Enjoy!

Notes

I used fresh blueberries for this recipe, but you could easily use frozen or dried. For the dried blueberries, it would be best to plump them up a bit by soaking them in hot water for about 30 minutes prior to incorporating them into the scone batter.