Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 2 tsp (8 g) baking powder
  • 1/2 tsp (2 g) baking soda
  • 1/2 tsp (3 g) fine sea salt
  • 1/2 cup (115 g) cold unsalted butter, cut into cubes
  • 1 cup (240 g) sourdough discard, unfed or lightly fed
  • 1 large egg (50 g)
  • 1 tbsp (6 g) lemon zest (from about 1 lemon)
  • 1 tsp (4 g) alcohol-free vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries
  • 1 tsp (3 g) all-purpose flour, for tossing the blueberries
  • 2 to 3 tbsp (30 to 45 ml) whole milk, added as needed
  • 1 cup (120 g) powdered sugar
  • 1 to 2 tbsp (15 to 30 ml) fresh lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.
  3. Add the cold butter cubes. Rub them into the flour with a pastry cutter or fingertips until the mixture looks like coarse sand with some pea-sized pieces. Do not overwork.
  4. In a separate bowl, whisk the sourdough discard, egg, lemon zest and vanilla until smooth.
  5. Pour the wet mixture over the dry ingredients. Stir with a fork or bench scraper until the dough is shaggy and no dry flour pockets remain. The dough should feel slightly dry. Add milk 1 tablespoon at a time only if dry flour remains after mixing.
  6. Toss the blueberries with 1 tsp flour. Gently fold them into the dough with as few strokes as possible.
  7. Turn the dough onto a lightly floured surface. Pat it into a 7-inch (18 cm) round about 1 inch (2.5 cm) thick. Cut into 8 wedges and arrange them on the prepared baking sheet with space between them.
  8. Refrigerate the scones for 30 minutes to firm the butter and help them hold their shape.
  9. Bake for 16 to 20 minutes, until the tops and bottoms are deep golden and the centers spring back when lightly pressed.
  10. Transfer the scones to a wire rack and cool for 10 minutes.
  11. Whisk the powdered sugar with 1 to 2 tbsp lemon juice until smooth and pourable. Drizzle over the warm scones and let the glaze set for about 15 minutes before serving.