Sourdough Blueberry Lemon Scones

Prep Time: 15 mins | Cook Time: 20 mins | Course: Breakfast | Yield: 12

Sourdough lemon blueberry scones are tender and a bit cakey. Enjoy with coffee or tea while still warm for a blissful unrushed morning. 

2 cups flour

¼ cup sugar 

2 tsp baking powder 

1 tsp salt 

¼ tsp baking soda 

½ cup cold butter, cubed

½ cup sourdough starter

½ cup plain Greek yogurt

1 egg

2 Tbsp half-and-half

1 tsp vanilla

1 lemon, zested 

1 cup blueberries

Blueberry Drizzle:

½ cup powdered sugar 

½ cup blueberries 

½ lemon, juiced

Preheat the oven to 400°. In a food processor, layer the flour, sugar, baking powder, salt, baking soda, and cubed butter. Pulse until the butter is mixed into coarse crumbles. Measure sourdough starter, Greek yogurt, the egg, half-and-half, vanilla, and lemon zest in a large measurer. Whisk before scraping into the food processor. Pulse a few times until the dough just comes together in large clumps. Scrape out onto a lightly floured rolling surface. Mix in the blueberries by hand and form the dough into a rectangle. Cut into squares, triangles, or hearts and lay on a lightly spray oiled, rimmed baking sheet. Bake for 16-20 minutes, the scones will be golden, and will register a minimum of 200* when tested with a insta-thermometer.

Pulse the powdered sugar, blueberries, and lemon juice in the food processor until smooth. Drizzle over the warm scones with your favorite hot and comforting beverage.