Let's make blueberry lemon sourdough scones! скачать в хорошем качестве

Let's make blueberry lemon sourdough scones!

Sourdough lemon blueberry scones are a staple in our house for an easy grab and go breakfast, late afternoon snack, or to enjoy with a warm cup of coffee and friends. The great thing about this recipe is it can change to fit you- don't like blueberries, use raspberries; don't have a lemon, use lemon extract. Or can use 1 cup of any inclusions you like- chocolate chips, cranberries, dried fruit, etc (just omit the lemon). Ingredients: 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 stick unsalted butter- COLD 1 cup blueberries 100g of active sourdough starter or 125g of discard 1 large egg 1 teaspoon vanilla extract 3 tablespoons heavy cream 1 lemon zested Juice from 1 lemon Optional: Turbinado sugar Glaze for drizzling: Slowly mix 1 cup powdered sugar and 2-3 tablespoons of lemon juice until desired thickness 1. Preheat oven to 425F. 2. Mix wet ingredients 3. Zest lemon and juice same lemon into wet mix. If you don’t have a lemon, substitute for 1 teaspoon of lemon extract. 4. Mix dry ingredients 5. Grate COLD butter into dry ingredients and cut mix with a pastry cutter or use your hands, until a coarse mix forms. 6. Add blueberries and wet ingredients to flour/butter mixture 7. Mix dough until just incorporated, don’t overmix! 8. Turn dough out onto a lightly floured surfaced and shape into a circle, cut into 8 equal slices. 9. Place slices on a baking sheet and brush the tops with heavy cream. 10. Optional: sprinkle with turbinado sugar 11. Turn down oven to 400F and bake 18-22 minutes until tops are golden brown around the edges. 12. Let cool, then enjoy! Tips: 1. The preheated oven temperature and baking temperature is different because I found it helped the butter pop inside the scones making them fluffier and softer!! 2. COLD butter is very important. 3. Don’t overmix the dough. Butter can become too warm and scones tougher. 4. If you like the sour taste of sourdough, leave your mixed shaped dough in the fridge overnight before cutting and baking. 5. I store leftovers in the fridge and warm in the microwave. Link to my sourdough tools: https://amzn.to/3YN2VzX