Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) frozen unsalted butter
  • 1/2 cup (125g) cold sourdough starter discard (cold)
  • 1/4 cup (60ml) cold heavy cream
  • 1 large egg (cold)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tbsp lemon zest
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp heavy cream

Instructions:

  1. Whisk together the 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large chilled bowl.
  2. Grate the 1/2 cup frozen butter directly into the dry mix.
  3. Toss the butter shards with a fork until every piece is coated in flour.
  4. Whisk the 1/2 cup discard, 1/4 cup cream, egg, and vanilla in a separate small jug.
  5. Pour the wet ingredients into the dry and fold until just barely shaggy and moist.
  6. Gently stir in the 1 cup blueberries and lemon zest, being careful not to crush the fruit.
  7. Turn the dough onto a floured surface and pat into a 1 inch thick disc.
  8. Cut into 8 even wedges using a sharp knife and chill in the freezer for 15 mins.
  9. Bake at 400°F for 22 mins until golden and firm to the touch.
  10. Whisk the glaze ingredients and drizzle over the scones once they are slightly cooled.