Name: Sourdough Blueberry Scones
Yield: 4
Ingredients: 1-2 tbsp Unsweetened Almond MALK; 2 cup all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/4 cup coconut sugar; 1/2 cup cold butter; 1 cup sourdough starter; 1 tsp vanilla extract; 1 egg; 1 cup blueberries; 1-2 tsp lemon zest

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Sourdough Blueberry Scones

Servings: 4

Description

Introducing @happylifeade's Sourdough Blueberry Scones: delightfully flaky and an ideal match for your morning coffee!

The Instructions⁠:⁠

Cut butter up into chunks, place on a plate, and put in the freezer for 30 minutes to 1 hour.
Place butter and dry ingredients into a food processer and pulse until the butter is in small, pea-sized chunks.
Add in sourdough starter, vanilla, and vanilla extract. If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tbs and determine if it needs more. Pulse until it begins to form a ball.
Add the dough to bowl and fold in blueberries and lemon zest (the blueberries may pop which is okay).
Preheat the oven to 425 degrees Fahrenheit.
Place the dough on a piece of parchment paper. Roll it out on the sheet into a square about 1-2 inches thick.
Cut scones into 8 even triangles then place onto a lined baking sheet with space between each.
Create an egg wash by cracking an egg into a small bowl and whisking it thoroughly. Brush egg wash onto the top of each scone and sprinkle with sugar on top.
Place scones in the oven and bake for 15-20 minutes.

Sourdough Blueberry Scones

Description

Ingredients

The Instructions⁠:⁠

Cut butter up into chunks, place on a plate, and put in the freezer for 30 minutes to 1 hour.

Place butter and dry ingredients into a food processer and pulse until the butter is in small, pea-sized chunks.

Add in sourdough starter, vanilla, and vanilla extract. If the dough is dry, add 1-2 tbs of cold milk or water. Start with 1 tbs and determine if it needs more. Pulse until it begins to form a ball.

Add the dough to bowl and fold in blueberries and lemon zest (the blueberries may pop which is okay).

Preheat the oven to 425 degrees Fahrenheit.

Place the dough on a piece of parchment paper. Roll it out on the sheet into a square about 1-2 inches thick.

Cut scones into 8 even triangles then place onto a lined baking sheet with space between each.

Create an egg wash by cracking an egg into a small bowl and whisking it thoroughly. Brush egg wash onto the top of each scone and sprinkle with sugar on top.

Place scones in the oven and bake for 15-20 minutes.