Blueberry-lemon-white chocolate scones with sourdough discard

How do you feel about scones? I have tried quite some scone recipes and I was often disappointed, since these came out dry and crumbly. Adding sourdough discard to the dough is an amazing way to add moisture and a little tanginess. AND another great way to use sourdough discard.

Save this and thank me later 😉

This recipe does not require grating butter or mixing dry and wet ingredients separately. Simply add all the ingredients into a blender, mix in the blueberries & chocolate, chill & bake. It’s that easy.

R E C I P E for 8 Scones

• 100 grams of sourdough starter
• 110 grams of cold butter
• 2 tsp of baking powder
• 1 egg
• 25 grams of vanilla pudding powder
• 230 grams of flour
• 2.5 tbsp of milk
• 80 grams of sugar
• lemon zest of 1 lemon
• lemon juice from 1/2 lemon 
• pinch of salt
• 1 tsp of vanilla extract
• 150 grams of blueberries
• 50 grams of white chocolate 

Egg wash

• 1 tbsp of milk
• 1 egg yolk
• Little bit of (brown) sugar

Instructions:

1. Cut up the cold butter and put this, together with all the other ingredients (except the blueberries and the chocolate) into a blender. Mix at medium high speed for 30 seconds. Scrape the sides and mix again for 10-15 seconds.
2. Chop up the white chocolate into chunks.
3. Transfer the dough to an airtight container and carefully fold in the blueberries and the white chocolate. The dough is very sticky. This is going to be messy.  You can add a little bit of extra flour to make this easer. But not too much, this could make the scones dry.
4. Chill in the fridge for 1 hour to 24 hours. I have baked mine one day, after I prepared the dough and it turned out perfectly. So no worries about the timing. You just need to chill it for at least 1 hour. Giving the dough more time, also enhances the flavor.
5. When you’re ready to bake. Preheat the oven to 220 degrees.
6. Prepare a baking sheet with parchment paper. Put the dough on a floured surface and form a disc and split it into 8 wedges. I used heart cookie cutters for mine. Some kept their shapes, some didn’t.
7. Prepare the egg wash and brush it onto the scones. Sprinkle with some (brown) sugar.
8. Reduce the heat to 200 degrees, insert the scones into the oven and bake for 20 minutes.

Love and Happiness,

Sue