Description

An easy recipe for Sourdough Scones with Berries and Lemon Glaze using Sourdough Starter! Plus an easy tip to help keep your berries intact! Vegan Adaptable!

Ingredients

Units Scale

Scones:

2 cup fresh or frozen blackberries (or raspberries or other berries)
2 1/2 cups all-purpose flour (see notes)
zest from one lemon
1/2 teaspoon salt
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter- sliced into 8 pieces ( or vegan butter)

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1 cup sourdough starter (275 grams)
1/3 cup milk or cream (or nut milk, plus more if necessary)

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1 beaten egg, for brushing, optional

Lemony Glaze:

1/4 cup Fresh Lemon Juice
1 cup powdered Sugar
1 tablespoon butter (optional)

Garnish with more lemon zest if you like.

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Instructions

Line an 8-inch cake pan with parchment and fill with 2 cups fresh berries. If your berries are very tender, freeze for 30-60 minutes beforehand, this way they will hold their shape ( and not smash) a little better.
In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.
In a small bowl mix milk and sourdough starter together. Add the starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk only if necessary. Dough should be heavy and thick. Don’t overwork it.
Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.
Preheat oven to 400F. Remove dough from the freezer and invert on cutting board. Let sit a few minutes or longer until thawed enough to cut. Cut into 8 equal size pie shape wedges. Brush with beaten egg (optional). Space them 2 inches apart (they will puff and spread a bit) on parchment-lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes or until golden brown.
While baking, make the glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Whisk in butter (optional). Set aside. Drizzle over warm scones.

Notes

If you prefer to mix berries into the dough itself- using frozen berries makes this much easier. Simply fold them into the dough, and no need to freeze the dough. This will save time here!

If subbing other flours- just start with 1/2 cup. (For example, 1/2 cup whole wheat mixed with 2 cups white.) You can tweak it from there, the next time. 🙂

Nutrition

Calories: 325

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