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Sourdough Scones with Lemony Glaze

Sourdough Scones with Blackberries & Lemony Glaze

  • Author: Sylvia Fountaine
  • Prep Time: 170
  • Cook Time: 20
  • Total Time: 2 hours 50 minutes
  • Yield: 8 1x
  • Category: breads, scones,
  • Method: baked
  • Cuisine: pacific northwest
  • Diet: Vegan

Description

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


Scale

Ingredients

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 beaten egg, for brushing, optional

Lemony Glaze:

  • 1/4 C Fresh Lemon Juice
  • 1 Cup powdered Sugar
  • 1 T butter (optional)
Garnish with more lemon zest if you like.

Instructions

  1. 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.
  2. In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda and sugar. Pulse in cold butter until mixture resembles coarse sand.
  3. 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.
  4. Spread the dough over the berries and press down gently, into all the corners with your fingers. Place in the freezer for 2 hours.
  5. 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). Place on parchment lined baking sheet, let thaw 20-30 minutes and bake for 25 minutes, or until golden brown.
  6. 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 using frozen berries, no need to freeze the dough, just gently mix them in the dough. This will greatly reduce overall time.

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

Keywords: sourdough scones, blackberry scones, how to makes scones with starter, best blackberry scone recipe

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